Instructions: 1. Soak tangerine peel.

2. Wipe duck with a damp cloth. Place in a heavy pan with cold water to cover and bring to a boil. Meanwhile cut scallions in 2 or 3 sections, slice ginger root; then add to pan along with soaked tangerine peel.

3. Reduce heat and simmer, covered, until duck is tender (about 1-1/2 hours). Season with salt and pepper during the last 5 minutes. Drain, reserving liquid for stock.

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