Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4-6

  2. 1 3 tablespoons 2 tablespoons 2 teaspoons 2 cups 1/2 cup 8 cups 1 peel

  3. Duck, about 5 lbs

  4. Salt

  5. Brown peppercorn

  6. Saltpeter

  7. Wood chips (camphor wood is best)

  8. Black tea leaves

  9. Oil

  10. Orange or lemon

Instructions Jump to Ingredients ↑

  1. Fry peppercorns and salt in dry pan overlow heat about 1 minute. Take out and let cool, then mix with saltpeter.

  2. Rub the duck inside and out side, let stand for 6 hours or overnight.

  3. Use string to hand the duck by the neckand place in shade in a windy area until very dry (about 6 hours).

  4. In heavy iron pot place the wood chips,black tea leaves and fruit peel (well mixed together). Add a rock overthis and place the duck on it. Cover. Smoke for about 10 minutes overlow heat. Turn the duck and smoke for 10 minutes more. Duck will bebrown.

  5. Remove duck put in steamer to steam for 2hours. Remove and deep fry until skin is crispy and very dark brown. Cutin 1 inch wide and 2 inches long pieces, lay on platter. May be serveswith green onion and sweet bean paste.


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