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Szechuan Camphor-Wood And Tea Smoked Duck

Make Szechuan Camphor-Wood And Tea Smoked Duck at home with Peppercorns, Sea Salt, and Sugar. Keep it handy for the next time you cook it.

Ingredients

• 1/2 tbsp
• 1 tbsp
• 3 tbsp

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. Leave to dry and season overnight.

4. 4

   Mix the remaining seasoning with the lard until well-blended. Rub the mixture on the duck inside and out.

5. 5

   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.

6. 6

   SMOKING: Light the charcoal fire.

7. 7

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

8. 8

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

9. 9

   By now the duck should be sufficiently smoked.

10. 10

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

11. 11

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

12. 12

    Regional Cooking by Kenneth Lo, Pantheon Books, 1979.