Szechuan Camphor-Wood And Tea Smoked Duck

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
Chinese-style savory and satisfying main that brings home-style flavor to your table
Szechuan Camphor-Wood and Tea Smoked Duck recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This Chinese main features Root ginger 3 tablespoon Sugar, Peppercorns 1 Bundle camphor wood; or, Lb duck 4 To 5 tablespoon camphor wood sawdust, Sea salt Some smoldering charcoal, Lard A wire rack. It delivers sweet, indulgent flavor, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Szechuan Camphor-Wood and Tea Smoked Duck recipe image
Print Recipe
0 Add to Favorites

Szechuan Camphor-Wood And Tea Smoked Duck

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 72.4

Description

This Chinese main features Root ginger 3 tablespoon Sugar, Peppercorns 1 Bundle camphor wood; or, Lb duck 4 To 5 tablespoon camphor wood sawdust, Sea salt Some smoldering charcoal, Lard A wire rack. It delivers sweet, indulgent flavor, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. Smoking: Inverted clean kerosene tin 4 To 5 tb dried tea -- or inverted metal du Shred &
  2. chop the ginger.
  3. Roast the peppercorns in a dry roasting pan for 10 minutes in a moderate oven; crush and pound them lightly in a mortar.
  4. Rub the duck inside and out with half the salt, ginger and pepper.
  5. Leave to dry and season overnight.
  6. Mix the remaining seasoning with the lard until well-blended.
  7. Rub the mixture on the duck inside and out.
  8. 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.
  9. SMOKING: Light the charcoal fire.
  10. When the charcoal is glowing red, but not blazing,
  11. sprinkle half the tea, sugar and camphor wood (twigs or sawdust) over the fire.
  12. Place the duck on a wire rack and suspend it a couple of inches above the fire.
  13. Invert the tin or bin over the duck and fire and let smoke for 10 minutes.
  14. Turn the duck over for a further 10 minute smoking, sprinkling the
  15. rest of the smoking mixture on the fire and poking and stirring it.
  16. By now the duck should be sufficiently smoked.
  17. Brush it with 2 tb sesame oil and put it in a moderate oven for a further 15 minutes of roasting.
  18. Serve by chopping through the bones into 15-20 large bite-size pieces or carve in the western manner.
  19. An excellent accompaniment to wine at the start or a multi-course dinner party or banquet.
  20. Adapted from a recipe from the Chengtu Dining Rooms, Chengtu.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 72.4kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 2.9g15%
Cholesterol 0.0mg0%
Sodium 14625.4mg610%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.5g2%
Sugars 0.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bundle, camphor, camphorwood, charcoal, chicken, chinese, duck, ginger, lard, main, peppercorns, rack, roasting, root, salt, sawdust, sea, smoked, smoking
Recipe Card powered by WP Delicious

Leave a Comment