*  Exported from  MasterCook  *
 
                 SZECHUAN CAMPHOR-WOOD AND TEA SMOKED DUCK
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Chinese                          Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Slices root ginger
      1/2  tablespoon    Peppercorns
    4                    To 5 lb duck
    1      tablespoon    Sea salt
    2      tablespoons   Lard
                         SMOKING:
    4                    To 5 tb dried tea
    3      tablespoons   Sugar
    1                    Bundle camphor wood -- OR
    4                    To 5 tb camphor wood sawdust
                         Some smoldering charcoal
                         A wire rack
                         Inverted clean kerosene tin -- or inverted metal du
 
 Shred & chop the ginger. Roast the peppercorns in a dry roasting pan for 10
minutes in a moderate oven; crush and pound them lightly in a mortar.
 Rub the duck inside and out with half the salt, ginger and pepper. Leave to dry
and season overnight.
 Mix the remaining seasoning with the lard until well-blended. Rub the mixture on
the duck inside and out.
 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.
 SMOKING: Light the charcoal fire. When the charcoal is glowing red, but not
blazing, sprinkle half the tea, sugar and camphor wood (twigs or sawdust) over
the fire. Place the duck on a wire rack and suspend it a couple of inches above
the fire.
 Invert the tin or bin over the duck and fire and let smoke for 10 minutes. Turn
the duck over for a further 10 minute smoking, sprinkling the rest of the smoking
mixture on the fire and poking and stirring it. By now the duck should be
sufficiently smoked. Brush it with 2 tb sesame oil and put it in a moderate oven
for a further 15 minutes of roasting. Serve by chopping through the bones into
15-20 large bite-size pieces or carve in the western manner. An excellent
accompaniment to wine at the start or a multi-course dinner party or banquet.
 Adapted from a recipe from the Chengtu Dining Rooms, Chengtu. From Chinese
Regional Cooking by Kenneth Lo, Pantheon Books, 1979.
 
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