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Camphor Tea Duck


Camphor Tea Duck
1 whole duck, feet removed, head left on
¼ teaspoon pink Himalayan salt
3 Tablespoons toasted ground Sichuan peppercorns
3 Tablespoons Chinese rice wine
3 scallions, cut into one-inch pieces
10 slices fresh ginger
½ cup sawdust or ¾ cup ground tea leaves
3 Tablespoons brown sugar
1 teaspoon sesame oil
½ cup Chinese bean sauce
1 cup vegetable oil

1. A day or two before beginning to cook, dry the duck inside and out, and press down on its breast bone to crack its ribs; and then rub outside and inside with a mixture of the Himalayan pink salt, peppercorns, and rice wine, and refrigerate over night or as much as for two days, lightly covered, with plastic wrap. Turn the duck over several times during this time.
2, Prepare a smoker out of doors, put tea leaves and sugar in its small pan under the duck at the bottom of the smoker, turn on the heat, and smoke the duck, breast side up, for half an hour, then turn off the heat and let the duck rest for half an hour.
3. Next, steam the duck over boiling water, breast side sown, for one hour, basting it every fifteen minutes. Now remove it from the steamer and allow it to cool. Reserve all the juices, and after one hour, dry it with paper towels.
4. Prepare the sauce mixing the sesame oil, bean sauce, and soy sauce and heat this is a wok, then pour it over the duck catching and reserving any remains.
5. Now chop the duck wings and legs in half, and chop the duck into one- to two-inch pieces.
6. Heat the oil, and fry the duck pieces until lightly browned, Do this in batches, and when each batch is browned, put it on paper towels to absorb any excess oil. Serve while still hot.

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