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cooking time: 1-
1
1/4 hours
Ingredients
Method
1. Open duck down centre back and remove
inside and backbone.
2. Heat oil in pan and brown duck quickly on all sides. Place in a
dish, cut side up.
3. Soak orange peel in cold water for 20 minutes and scrape out pith.
4. Toss peel in a little oil for a couple of minutes.
5. Put peel in duck and moisten with enough stock to fill duck
three-quarters full. Add salt to taste.
6. Put dish in pan of water and steam until duck is tender.
7. Take out orange peel and remaining
bones of duck. Serve duck in the soup
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