Title: Camphor wood and duck
 Categories: Poultry
      Yield: 6 Servings
 
      3 ts Salt
      1 ts Szechuan peppercorns
      1    Star anise
      1 ts Saltpeter
      1    4 to 5 lb. duckling
    1/4 c  Camphor wood scraps or if
           -not available; another type
      2 ts Black tea leaves
      8 c  Oil for frying
     24    2" sections green onion

MMMMM-----------------------DIPPING SAUCE----------------------------
      4 ts Oil
      2 ts Sweet bean paste (tan min
           -chun
      2 ts Sugar
      2 ts Water
 
  Heat pan and stir-fry salt over medium heat until lightly brown. Add
  peppercorns,anise and saltpeter; stir-fry until fragrant. Remove and
  set aside until cool enough to handle. Rub interior and exterior of
  duckling thoroughly with salt mixture, allow to sit 6 hours or
  overnight. Rinse duckling lightly and drain. Place on a rack in
  heatproof pan with water in bottom; steam 40 minutes over high heat.
  Preheat oven to 450 F. Place wood scraps and tea leaves in pan on
  lower shelf of oven. Place duckling on rack directly above & bake 5
  min. or until outside is golden brown. Remove. Heat oil for
  deep-frying to 380 F. Fry duckling 8 min. or until skin is crispy.
  Remove and drain. Cut into bite-size pieces and serve with Dipping
  Sauce & green onions. Directions for Dipping Sauce: Heat oil.
  Stir-fry all ingredients until boiling.
  
  UNCLE CHEN'S
  
  S.W. 3RD, PORTLAND
  
  WINE: GEWURZTRAMINER
  
  From the .  Downloaded