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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
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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