Recipe By : Adapted from Chinese Regional Cooking by Kenneth Lo, 1979
Serving Size : 6 Preparation Time :0:00
Categories : Chinese Duck
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sl Fresh ginger
1/2 tb Peppercorns
4 lb Duck -- up to 5 lb
1 tb Sea salt
2 tb Lard
Smoking:
4 tb Dried tea -- up to 5 tb
3 tb Sugar
1 Bundle camphor wood -- OR
4 tb Camphor wood sawdust --
- up to 5 tb
Smoldering charcoal
Wire rack
Inverted clean kerosene tin
Shred & chop the ginger. Roast the peppercorns in a dry roasting pan
for 10 minutes in a moderate oven; crush and pound them lightly in a
mortar.
Rub the duck inside and out with half the salt, ginger, and pepper.
Leave to dry and season overnight.
Mix the remaining seasoning with the lard until well-blended. Rub the
mixture on the duck inside and out.
Place the duck on a wire rack in a preheated moderate oven at about
400°F (put a drip-pan underneath) and roast for 1 hour.
Smoking:
Light the charcoal fire. When the charcoal is glowing red, but not
blazing, sprinkle half the tea, sugar, and camphor wood (twigs or
sawdust) over the fire. Place the duck on a wire rack and suspend it
a couple of inches above the fire.
Invert the tin or bin over the duck and fire and let smoke for
10 minutes. Turn the duck over for a further 10 minute smoking,
sprinkling the rest of the smoking mixture on the fire and poking and
stirring it. By now the duck should be sufficiently smoked. Brush it
with 2 tb sesame oil and put it in a moderate oven for a further
15 minutes of roasting. Serve by chopping through the bones into 15
to 20 large bite-size pieces or carve in the western manner. An
excellent accompaniment to wine at the start or a multi-course dinner
party or banquet.
