Title: Aromatic roast duck
 Categories: Poultry
      Yield: 6 Servings
 
      1    Piece dried tangerine peel
      1    Duck; 4 to 5 pounds
      1    Clove garlic
      1    Scallion stalk
      2    Or
      3 sl Fresh ginger root
    1/2 c  Soy sauce
      2 tb Sherry
    1/2 ts Soybean paste
      1 ts Sugar
      5 tb Peanut oil
 
   1. Soak tangerine peel. Preheat oven to 350 degrees.
  
   2. 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.
  
   3. 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.
  
   4. 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.)
  
   5. Let duck cool; then chill. Bone and cut in bite-size pieces (each
  with some skin). Serve cold.
  
  From , ISBN 0-517-65870-4.