Tea-Smoked Duck Recipe

How to make it

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• Toast the salt and Sichuan peppercorns in a dry skillet over moderate heat, until peppercorns are fragrant.
• Cool the mixture, then crush with a rolling pin.
• Clean the duck well, removing excess fat. Flatten the duck slightly by pressing down on the breastbone to break it.
• Rub the duck inside and out with the salt and peppercorn mixture.
• Put the duck in a hotel pan, weight it down, and refrigerate it for 1-2 days.
• Rinse the duck.
• Put the scallions and ginger slices in the cavity.
• Steam the duck for 1-1 1/2 hours, until tender.
• Line a large work or other heavy pan with aluminum foil.
• Mix together the rice, tea leaves, and sugar. Put the mixture in the bottom of the wok.
• Put the duck on a rack over the tea mixture and cover the pan tightly.
• Set the pan over high heat for 5 minutes, then over moderate heat for 20 minutes. Turn the heat off and let stand another 20 minutes without uncovering.
• Cool the duck. Chop it into pieces measuring 1-2 inch, bones and all. Alternatively, bone it out and cut the meat into strips 1 inch wide. This dish is normally served at room temperature.
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• Variations:
• For spicier duck, add 1 tsp (5 mL) five-spice powder to the dry marinade after toasting.
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• Crispy Duck
• This variation may be made with smoked duck or with steamed but unsmoked duck (step 8). When the duck is cool, cut it into quarters. You may bone it if desired, but try to keep it in its original shape. Deep-fry until the skin is crisp. Drain, cut up, and serve at once. (Optional step: Rub cornstarch into the skin before deep-frying.)