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Recipe Name: Aromatic Roast Duck Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 6

1 Piece dried tangerine peel
1 Duck, 4 to 5 pounds
1 Clove garlic
1 Scallion stalk
2 or
3 Fresh ginger root
1/2 Cup(s) Soy sauce
2 Tablespoon(s) sherry
1/2 Teaspoon(s) Soybean paste
1 Teaspoon(s) Sugar
5 Tablespoon(s) Peanut Oil
Soak tangerine peel. Preheat oven to 350 degrees. Wipe duck inside and
out with a damp cloth; then dry with paper toweling. Sew up or skewer
its neck opening. Place ducktail-side up in a deep bowl. Mince garlic,
scallion, ginger root and soaked tangerine peel. Combine with soy
sauce, sherry, soybean paste and sugar. Pour mixture into duck cavity.
Sew up the cavity securely or skewer. Brush duck with oil. Place on a
rack over a drip pan containing several inches of water. Roast until
done (about 25 minutes per pound) brushing duck with oil at 15-minute
intervals. (Add more water to drip pan as it evaporates.) Let duck
cool; then chill. Bone and cut in bite-size pieces (each with some
skin). Serve cold. From <The Thousand Recipe Chinese Cookbook>, ISBN
0-517-65870-4. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 222
Calories From Fat: 131
Total Fat: 14.8g
Cholesterol: 13.6mg
Sodium: 882.4mg
Potassium: 114.2mg
Carbohydrates: 16.6g
Fiber: <1g
Sugar: 4.9g
Protein: 5.2g

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