Yield: 6 Servings
|1 teaspoon||Szechuan peppercorns|
|1 \N||Star anise|
|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|
|2 teaspoons||Sweet bean paste (tan min chun|
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.
S.W. 3RD, PORTLAND
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .