Instructions: 1. Soak tangerine peel.

2. Wipe duck inside and out with a damp cloth. Score bird along backbone but do not cut through bone. Dry well with paper toweling, or hang up to dry in a cool, airy place 1 to 2 hours.

3. Heat oil in a large pan and brown duck quickly. Transfer bird, breast-side down, to a deep heatproof bowl.

4. Heat remaining oil. Add tangerine peel and stir-fry 1 to 2 minutes; then put inside duck cavity. Pour stock over duck and add salt.

5. Steam by the bowl-in-a-pot method until duck is tender (about 2 hours)

. See "HOW-TO SECTION".

NOTE: This dish is sometimes called Steamed Duck Soup.

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