Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 teaspoons | Salt |
| 1 teaspoon | Szechuan peppercorns |
| 1 \N | Star anise |
| 1 teaspoon | Saltpeter |
| 1 \N | 4 to 5 lb. duckling |
| ¼ cup | Camphor wood scraps or if not available; another type |
| 2 teaspoons | Black tea leaves |
| 8 cups | Oil for frying |
| 24 \N | 2\" sections green onion |
| 4 teaspoons | Oil |
| 2 teaspoons | Sweet bean paste (tan min chun |
| 2 teaspoons | Sugar |
| 2 teaspoons | Water |
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, .