Name: Camphor Wood and Duck
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

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Kevin DeYoung

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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