TEA LEAVES SMOKED DUCK

(From Y3K Recipes Issue No.6 – May/ June 2002)

Copyright of Y Three K Publisher. All rights reserved.

Ingredients:
1 whole duck (approximately 2.4kg)
2 pieces cinnamon bark
5 pieces star anise
1g Tong Gui (herb)
100ml Chinese cooking wine/Hua diao
1 piece dried tangerine skin/ Guo Pei
3g Oolong tea leaves

Duck Marinade:
300g salt
2g Szechuan peppercorn powder/ Far Chew

Colouring:
300ml water
30ml white vineger
30g maltose/ mak ngah tong
1 tsp Chinese cooking wine/Hua Diao

Method:
1. Bring colouring to a boil.
2. String or hook the duck up and bathe it repeatedly for 5 minutes with the boiled colouring.
3. Rub salt and Szechuan peppercorn powder over the duck. Hang in an airy area to let it dry for about 5-6 hours.
4. Mix the remaining spices and herbs together. Stuff inside the duck cavity.
5. Secure the opening with a skewer to prevent the ingredients from falling out.
6. Roast duck in a pre-heated convection oven at 170 degrees celcius for approximately 30 minutes.
7. Remove the duck from the oven. Steam for 15 minutes over high heat. Then remove the stuffing. Deep-fry in hot oil till crispy and golden brown.
8. Cut duck into bite size pieces. Place on the platter with duck sauce. Serve with plain mantao.

DUCK SAUCE
Ingredients:
100ml Hoi Sin Sauce
100g sugar
10g garlic, minced
10g old ginger sauce
2g dark soy sauce
2g sesame oil

Method:
1. Place all ingredients into a small pot. Bring it to a rolling boil over medium heat.
2. Stir sauce constantly, till it reaches the desired consistency.
3. Pour sauce onto a platter Place chopped duck on it and serve hot.