Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Fresh Duck, 4 1/2 pounds Dark soy sauce
3 ea Or 4 Star Anise 1 T Dry sherry or Shaoxing wine
2 t Sichuan peppercorns 1 T Cornstarch
1 ea Two-inch cinnamon stick 1/2 t Sugar
1 1/2 T Coarse salt 1 ea Egg white, beaten until
1 ea One-inch cube ginger, -foamy
-smashed Oil for frying
1 ea Scallion

Rinse the duck and dry throughly. Combine the star anise, Sichuan
peppercorns, cinnamon and salt in a killet; heat, shaking the skillet,
until the spices begin to smoke and the salt starts to turn a light
golden color. Cool. Sprinkle some of this mixture into the cavity of
the duck including all the star anise and the cinnamon stick. Add the
ginger and scallion to the cavity and skewer closed. Rub the outside
of the duck with the rest of the seasoned salt mixture and hang the
duck by a string (around the neck if the duck has a head or under the
wings if not) overnight in a cool, airy place. The next day, steam
the duck on a plate in a large steamer or covered wok for an hour to
an hour and 15 minutes. Cool and rub all over with a small amount of
dark soy sauce. Wrap in foil and refrigerate until ready to cook.
(It's fine this way for a day or two.) Several hours before cooking,
take the duck out of the refrigerator and make a light batter: Mix
the sherry with the cornstarch and sugar until well blended then stir
in the egg white. Rub thoroughly over the duck and allow to sit.
Heat a large quantity of oil until nearly smoking in a 16-inch or
larger wok or in a large deep fryer. Immerse the duck in the oil and
fry until golden, about 15 minutes, spooning the oil continuously
over the exposed part of the duck. You might want to turn the duck
during this time. If so, carefully remove it with a large slotted
spatula or skimmer and drain the cavity into a bowl before adding it
again to the hot oil. When the duck is done, drain it on paper
towels. Let the duck rest for 5 to 10 minutes, then carve it
Western-style or cut into pieces, Chinese-style. A suggestion is to
serve it on a bed of watercress that has been sprinkled very lightly
with sesame oil. The juices from the duck will blend with the sesame
oil to make a sauce. TEA-SMOKED DUCK; Follow the steps above and
steam the duck only 1 hour. Before refrigerating, line a large wok
with aluminum foil and spread 1 cup of uncooked rice, 1 cup of sugar
and 1/2 cup of Chinese black tea over the bottom. Put the duck on a
metal rack suspened over the tea mixture; cover with the wok lid.
Moisten paper towels and press them around the edge of the wok lid
forming a seal. Turn the heat to medium high and allow the duck to
smoke for 15 to 20 minutes. Turn off the heat and let the duck sit
for another 45 minutes. Uncover, wrap the duck and refrigerate. Then
proceed as in the master recipe. Posted by Stephen Ceideburg; Feb 1
1990.

Submitted By PAT STOCKETT On 10-20-94

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