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Tea-leaf Roast Duck


Tea-leaf Roast Duck
1 whole raw duck, cut into eight pieces
2 Tablespoons dry Lapsang Souchong tea leaves
1 teaspoon Sichuan pepper
6 whole star anise
3 Tablespoons Chinese brown sugar, crushed
3 slices fresh ginger
1 cup thin soy sauce
1 teaspoon coarse salt
1 Tablespoon Chinese rice wine
3 Tablespoons cornstarch mixed with one cup of cold water
1. Put duck pieces, tea leaves, Sichuan pepper, star anise, and brown sugar into a six quart pot. Pour six cups of boiling water over and stir well. Then set aside for thirty minutes.
2. Remove duck pieces, drain then strain the liquid, and discard the solid ingredients.
3. Put duck and the liquid back into the pot, add the soy sauce and rice wine, salt, and ginger and bring to the boil, then cover and reduce the heat to low, and simmer for one and a half hours. Uncover the pot and stir everything every fifteen minutes. Remove the duck to a serving platter, and set one cup of the liquid aside. The rest can be used for other purposes, including making a soup with it.
4. Mix the cornstarch mixture in a small pot, add one cup of the reserved duck liquid and boil stirring until thickened. Pour over the duck and serve.

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