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The Hirshon Sichuan Tea And Camphor-Smoked Duck – 樟茶鸭


  • Total Time: 0 hours

Ingredients

Units Scale
  • 4 slices fresh ginger, pureed in a food processor
  • 3 tsp. Salt
  • 1 tsp. Szechuan peppercorns, ground to a powder
  • 1 Star Anise, ground to a powder
  • 1 tsp. Saltpeter (available at pharmacies) – an optional but strongly recommended ingredient used to give the meat the classic pink color
  • 1 Tbsp. Shaoxing wine or dry sherry
  • 2 Tbsp. sesame oil (preferred) or peanut oil
  • 4 to 5 lb. duckling
  • ***
  • Smoking Ingredients:
  • 4 Tbsp. oak sawdust (or use chips, if unavailable)
  • 2 Tbsp lapsang souchong tea leaves
  • 2 Tbsp Jasmine tea leaves
  • 1 lg. crystal of edible camphor (finely ground to make 1/2 teaspoon)
  • 1 Cassia or Cinnamon stick
  • 2 Tbsp Sichuan peppercorns
  • 1/3 cup uncooked rice
  • 3 Tbsp sugar
  • 8 cups Peanut oil for frying
  • 24 2″ sections green onion
  • ***
  • Dipping Sauce:
  • 4 tsp. Peanut Oil
  • 2 tsp. Sweet bean paste (tan min chun)
  • 2 tsp. Sugar
  • 2 tsp. Water

Instructions

  1. Heat pan and stir-fry salt over medium heat until lightly brown. Add peppercorns, ginger, anise and saltpeter; stir-fry until fragrant. Remove and set aside until cool enough to handle. Set aside half of the mixture and rub the interior and exterior of duckling thoroughly with it, reserving the rest.
  2. Combine the remaining seasonings with the sesame or peanut oil and massage into the duck.
  3. Allow duck to sit overnight in the fridge.
  4. Following the marination, bring a large pot of water to a hard boil. Dip the duck into this for a few seconds, then remove. The duck is quickly blanched in hot water to tighten the skin.
  5. Then towel dry the duck and dry it hanging in front of a fan until the skin is tight – at least an hour. This step ensures that the skin of the duck has a crisp texture upon completion.
  6. 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.
  7. For smoking, light a charcoal fire. When the charcoal is glowing red, but not blazing, sprinkle all the smoking ingredients over the fire.
  8. Place the duck on a wire rack and suspend it a couple of inches above the fire.
  9. Invert a tin or wok cover over the duck and fire and let smoke for 10 minutes.
  10. Turn the duck over for a further 10 minute smoking, sprinkling the rest of the smoking mixture on the fire (poke and stir as needed to get a good smoke going) before turning it.
  11. Remove the duck, brush it with 2 tbs more of sesame oil and heat oil for deep-frying to 380 F in a large wok.
  12. Fry duck for 8 min. or until skin is crispy, ladling oil over the duck constantly and turning as needed. Remove and drain. Cut into bite-size pieces and serve with Dipping Sauce & green onions as well as small bread buns.
  13. Directions for Dipping Sauce: Heat oil. Stir-fry all ingredients until boiling.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
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