INGREDIENTS

INSTRUCTIONS

5
1979    
Shred & chop the ginger. Roast the peppercorns in a dry roasting pan
for 10 minutes in a moderate oven; crush and pound them lightly in a
mortar. Rub the duck inside and out with half the salt, ginger and
pepper. Leave to dry and season overnight. Mix the remaining  seasoning
with the lard until well-blended. Rub the mixture on the  duck inside
and out. Place the duck on a wire rack in a preheated  moderate oven at
about 400 deg (put a drip-pan underneath) and roast  for 1 hour.
SMOKING: Light the charcoal fire. When the charcoal is  glowing red,
but not blazing, sprinkle half the tea, sugar and  camphor wood (twigs
or sawdust) over the fire. Place the duck on a  wire rack and suspend
it a couple of inches above the fire. Invert  the tin or bin over the
duck and fire and let smoke for 10 minutes.  Turn the duck over for a
further 10 minute smoking, sprinkling the  rest of the smoking mixture
on the fire and poking and stirring it.  By now the duck should be
sufficiently smoked. Brush it with 2 tb  sesame oil and put it in a
moderate oven for a further 15 minutes of  roasting. Serve by chopping
through the bones into 15-20 large  bite-size pieces or carve in the
western manner. An excellent  accompaniment to wine at the start or a
multi-course dinner party or  banquet. Adapted from a recipe from the
Chengtu Dining Rooms,  Chengtu. From Chinese Regional Cooking by
Kenneth Lo, Pantheon Books,  Posted to CHILE-HEADS DIGEST V3 #,
converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 477
Calories From Fat: 166
Total Fat: 18.4g
Cholesterol: 1559.7mg
Sodium: 1107.1mg
Potassium: 702.7mg
Carbohydrates: 17.6g
Fiber: <1g
Sugar: 6.3g
Protein: 56.8g