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Recipe Category: Chinese
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Szechuan Camphor-Wood And Tea Smoked Duck Recipe
Ingredients
Serving Size : 6
- 4 slices root ginger
- 1/2 tablespoon peppercorns
- 4 lb duck – (4 to 5)
- 1 tablespoon sea salt
- 2 tablespoons lard
- smoking:
- 4 tb dried tea – (4 to 5)
- 3 tablespoons sugar
- 1 bundle camphor wood – or
- 4 tb camphor wood sawdust – (4 to 5) some smoldering charcoal a wire rack inverted clean kerosene tin
Method
- Shred and chop the ginger
- Roast the peppercorns in a dry roasting pan for 10 minutes in a moderate oven; crush and pound them lightly in a mortar.
- Rub the duck inside and out with half the salt, ginger and pepper.
- Leave to dry and season overnight.
- Mix the remaining seasoning with the lard until well-blended.
- Rub the mixture on the duck inside and out.
- Place the duck on a wire rack in a preheated moderate oven at about 400 deg (put a drip-pan underneath) and roast for 1 hour.
SMOKING: Light the charcoal fire.
- When the charcoal is glowing red, but not blazing, sprinkle half the tea, sugar and camphor wood (twigs or sawdust) over the fire.
- Place the duck on a wire rack and suspend it a couple of inches above the fire.
- Invert the tin or bin over the duck and fire and let smoke for 10 minutes.
- Turn the duck over for a further 10 minute smoking, sprinkling the rest of the smoking mixture on the fire and poking and stirring it.
- By now the duck should be sufficiently smoked.
- Brush it with 2 tb sesame oil and put it in a moderate oven for a further 15 minutes of roasting.
- Serve by chopping through the bones into 15-20 large bite-size pieces or carve in the western manner.
- An excellent accompaniment to wine at the start or a multi-course dinner party or banquet.
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