Hunan Tea-Smoked Duck

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READY IN: 12hrs 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Clean and wash duck.
  • Dry thoroughly with a paper towel.
  • Rub inside and outside with salt.
  • Sprinkle with peppercorns.
  • Wrap duck in aluminum foil and place a heavy weight on top. (A brick wrapped in foil will do the trick)
  • Refrigerate overnight.
  • Remove foil and place duck on steamer tray.
  • Cover and steam over boiling water 1 1/2 hours.
  • Line large wok and wok lid with aluminum foil.
  • Place tea leaves, rice, and brown sugar on foil.
  • Put a rack above the mixture or place 4 chopsticks crosswise approximately 1 inch above it.
  • Place duck on rack, breast side up.
  • Cover wok and seal tightly to prevent smoke from escaping.
  • Turn on high heat. Roast tea mixture until it smokes.
  • Smoke duck 10 minutes on high heat.
  • Reduce heat to moderate.
  • Smoke another 10 minutes. Turn off heat.
  • Leave duck in wok 20 minutes more.
  • Remove duck.
  • Cool thoroughly and rub with soy sauce.
  • Sprinkle evenly with cornstarch.
  • Heat oil in wok and deep-fry duck 10 minutes (5 minutes each side).
  • Remove and drain on paper towel.
  • Chop into bite-sized pieces and serve with rice mixture.
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