Sichuan Smoked Duck Recipe
Ingredients
| Duck | 1 | |
| Salt | 1 Tablespoon | |
| 1 teaspoon powdered Sichuan peppercorns or sansho | ||
| 3 spring onions, coarsely chopped | ||
| Ginger | 40 Gram, sliced | |
| 1/2 cup Chinese rice wine | ||
| 3/4 cup black Chinese tea leaves | ||
| Sugar | 1/2 Cup (16 tbs) | |
| Bay leaves | 1/2 Cup (16 tbs) | |
| 4 whole star anise | ||
| Cinnamon stick | 2 | |
| 4-6 spring onions, white part only, shredded | ||
| 1/2 cup hoisin sauce | ||
| 1 teaspoon Sichuan peppercorn powder or sansho | ||
| Sesame oil | 1 Teaspoon (Sauce:) | |
| Salt | 1/2 Teaspoon (Sauce:) | |
| Sugar | 1/4 Teaspoon (Sauce:) | |
| Oil | 1 Teaspoon (Sauce:) | |
Directions
GETTING READY
1) Wash and pat dry the duck.
2) Sprinkle the duck inside and out with salt and Sichuan pepper by massaging properly.
MAKING
3) Pour over the rice wine and leave to marinate for 45 minutes.
4) Remove the duck from the marinade.
5) Ina wok, heat some water, lower the bird into the wok.
6) With a large ladle, scoop the water over the duck.
7) Blanch for 1 minute, drain and leave to dry while preparing the smoking ingredients.
FINALIZING
8) In a bowl, mix tea leaves, anise, and other ingredients. Put it in the wok.
9) Heat over a moderate fire, stirring, for 2-3 minutes, then put a rack over the smoking ingredients.
10) Place the duck on the rack, cover the wok and smoke the duck over low heat for 1 hour.
11) In individual bowls, put the stirred sauce.
12) In individual bowls, again, put spring onions.
13) When the duck has been smoked, remove from the wok, discarding the smoking ingredients.
14) Heat oil for deep frying and fry the smoked duck over very high heat, turning to cook all over to a golden brown.
SERVING
15) Drain, cut into serving pieces and serve with Steamed Dumplings
16) Serve with sauce and spring onions.
1) Wash and pat dry the duck.
2) Sprinkle the duck inside and out with salt and Sichuan pepper by massaging properly.
MAKING
3) Pour over the rice wine and leave to marinate for 45 minutes.
4) Remove the duck from the marinade.
5) Ina wok, heat some water, lower the bird into the wok.
6) With a large ladle, scoop the water over the duck.
7) Blanch for 1 minute, drain and leave to dry while preparing the smoking ingredients.
FINALIZING
8) In a bowl, mix tea leaves, anise, and other ingredients. Put it in the wok.
9) Heat over a moderate fire, stirring, for 2-3 minutes, then put a rack over the smoking ingredients.
10) Place the duck on the rack, cover the wok and smoke the duck over low heat for 1 hour.
11) In individual bowls, put the stirred sauce.
12) In individual bowls, again, put spring onions.
13) When the duck has been smoked, remove from the wok, discarding the smoking ingredients.
14) Heat oil for deep frying and fry the smoked duck over very high heat, turning to cook all over to a golden brown.
SERVING
15) Drain, cut into serving pieces and serve with Steamed Dumplings
16) Serve with sauce and spring onions.
Chef
