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Szechuan Camphor-Wood And Tea Smoked Duck

Szechuan Camphor-Wood And Tea Smoked Duck is built on Root Ginger, Peppercorns, Duck, Sea Salt, and Lard Smoking. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 4 slice
• 1/2 tbsp
• 4 lb
• 1 tbsp
• 2 tbsp
• 4 tbsp
• 3 tbsp
• 1

Method (preview)

1. 1

   Shred & chop the ginger.

2. 2

   Roast the peppercorns in a dry roasting pan for 10 minutes in a moderate oven; crush and pound them lightly in a mortar.

3. 3

   Rub the duck inside and out with half the salt, ginger and pepper.

4. 4

   Leave to dry and season overnight.

5. 5

   Mix the remaining seasoning with the lard until well-blended.

6. 6

   Rub the mixture on the duck inside and out.

7. 7

   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.

8. 8

   SMOKING: Light the charcoal fire.

9. 9

   When the charcoal is glowing red, but not blazing, sprinkle half the tea, sugar and camphor wood (twigs or sawdust) over the fire.

10. 10

    Place the duck on a wire rack and suspend it a couple of inches above the fire.

11. 11

    By now the duck should be sufficiently smoked.

12. 12

    Brush it with 2 tb sesame oil and put it in a moderate oven for a further 15 minutes of roasting.

13. 13

    Serve by chopping through the bones into 15-20 large bite-size pieces or carve in the western manner.

14. 14

    Adapted from a recipe from the Chengtu Dining Rooms, Chengtu.

15. 15

    From Chinese Regional Cooking by Kenneth Lo, Pantheon Books, 1979.

16. 16

    Nutr. Assoc.: 0