1. Soak tangerine peel.

2. Wipe duck inside and out with a damp cloth. Dry with paper toweling or hang up to dry in a cool airy place 1 to 2 hours. Meanwhile, preheat oven to

400 degrees.

3. Rub soy sauce, then peanut oil, over duck skin. Put star anise inside duck cavity. Place bird on a rack over a drip pan containing several inches of water. Roast to brown lightly (about 20 minutes), turning duck once. Meanwhile bring water to a boil.

4. Transfer duck to a large heavy pan. Mince ginger root and soaked tangerine peel and add, along with salt and boiling water to cover. Simmer, covered, 1-1/2 hours.

5. Drain duck, reserving liquid. Let bird cool slightly; then either chop in bite-size pieces, or carve Western-style. Shred lettuce and arrange duck on top. Keep warm.

6. Strain duck liquid, then bring to a boil. Stir in remaining soy sauce and salt. Blend cornstarch and cold water to a paste, then stir in to thicken liquid. Serve as a dip with duck.

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