1. Soak tangerine peel.

2. Wipe duck with a damp cloth and chop, bones and all, in 2-inch sections. Meanwhile bring water to a boil in a heavy pan.

3. Add duck and soaked tangerine peel. Bring to a boil again, then simmer, covered, 1 hour. Discard tangerine peel.

4. Meanwhile slice mushrooms; then add, along with soy sauce, salt and pepper. Simmer, covered, 20 minutes more.

5. Shred smoked ham. Serve duck hot, garnished with ham.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.