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Categories:Viewed: 50 - Published at: 6 years ago
Ingredients
- 5 lbs duck
- 2 tablespoons sea salt
- 1 tablespoon szechuan peppercorns
- 1/2 cup black tea leaves
- 1/2 cup rice (uncooked)
- 1/2 cup brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 4 cups oil, for deep-frying
Method
- Clean and wash duck.
- Dry thoroughly with a paper towel.
- Rub inside and outside with salt.
- Sprinkle with peppercorns.
- Wrap duck in aluminum foil and place a heavy weight on top. (A brick wrapped in foil will do the trick)
- Refrigerate overnight.
- Remove foil and place duck on steamer tray.
- Cover and steam over boiling water 1 1/2 hours.
- Line large wok and wok lid with aluminum foil.
- Place tea leaves, rice, and brown sugar on foil.
- Put a rack above the mixture or place 4 chopsticks crosswise approximately 1 inch above it.
- Place duck on rack, breast side up.
- Cover wok and seal tightly to prevent smoke from escaping.
- Turn on high heat. Roast tea mixture until it smokes.
- Smoke duck 10 minutes on high heat.
- Reduce heat to moderate.
- Smoke another 10 minutes. Turn off heat.
- Leave duck in wok 20 minutes more.
- Remove duck.
- Cool thoroughly and rub with soy sauce.
- Sprinkle evenly with cornstarch.
- Heat oil in wok and deep-fry duck 10 minutes (5 minutes each side).
- Remove and drain on paper towel.
- Chop into bite-sized pieces and serve with rice mixture.
