| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Poultry | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
DIPPING SAUCE 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 <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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