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Camphor Wood and Duck

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




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.


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