Camphor wood and duck

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


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.




From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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