Instructions: 1. Soak dried tangerine peel.

2. Place duck eggs in water to cover and bring to a boil over medium heat; then cook gently 8 to 10 minutes more.

3. Cool eggs thoroughly under cold running water (about 5 minutes); then shell.

4. Meanwhile cut leek in 1-1/2 inch sections and crush garlic. Combine in a saucepan with soy sauce, water, honey, salt and soaked tangerine peel.

Bring to a boil, stirring.

5. Add eggs and simmer, covered, 2 hours. (Add more boiling water if necessary.)

6. Cut each egg in 4 wedges with a sharp knife. Serve yolk-side up on a bed of lettuce strips. Either garnish with tomatoes and Chinese parsley, or serve with dip dishes of plum sauce, catsup or hot sauce.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.