Steamed Deep-Fried Duck W/tangerine Peel
| Yield: | 4 Servings |
| Categories: | Poultry |
| 1 | Piece dried tangerine peel | |
| 1 | Duck; 3 to 4 pounds | |
| 3 | Or | |
| 4 | sl | Fresh ginger root |
| 1 | tb | Sugar |
| 1 | tb | Soy sauce |
| 1 | tb | Sherry |
| 1 | tb | Honey |
| 1 | ts | Salt |
| Water to cover | ||
| 1/2 | c | Almond meats |
| 2 | tb | Smoked ham |
| 2 | tb | Water-chestnut flour |
| Oil for deep-frying | ||
| 2 | c | Duck liquid |
| 1 | tb | Cornstarch |
| 3 | tb | Water |
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