Camphor wood and duck
Last updated 6/12/2012 1:12:01 AM. Recipe ID 39772. Report a problem with this recipe.
Title: Camphor wood and duck
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
4 ts Oil
2 ts Sweet bean paste (tan min
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.
S.W. 3RD, PORTLAND
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