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home > recipes > meat > sichuan tea-smoked duck
from US I needed help in getting it translated as my old Chinese ain't that good. And while translating it, i was wondering if this recipe was for food or some magical shaman potion out in Western China. Here it is.... old timers Sichuan Tea Smoked Duck. Feel free to adapt & change the recipe as some of the ingredients look toxic to me! 1 meaty duck, around 2kg jasmine tea, around 3-4 tbsp (i was told you can use a really smokey black tea but jasmine gives a nicer aroma) 2 rice bowls of camphor bark (purchased from Chinese herbalist but please check with them, there are various types of 'camphor' & what you want is the bark, some other forms or 'varieties' of camphor are toxic!) or just drop camphor bark off the ingredients list. 2 tsp sichuan peppers, ground 1 tsp salt petre (nitre) (again i was told this is toxic if taken internally? i'm no chemist so i leave that to you to decide) Clean duck & pat dry, next mix red pepper powder/ground sichuan pepper with salt petre, 1 tbsp salt & rub into the duck. Leave to marinate for 1 hour & hang to air dry for a few more hours. (Note, this is a old recipe & i guess when it says air dry it means cold & dry mountain air to dry just like making Chinese sausages/wind dried meats) Next step, mix camphor bark with jasmine tea & 1 tbsp of sugar & place into a old cooking pan/wok with lid. Place a grill on top & rest the air dried duck on top. Cover pan/wok & smoke for 10-15mins under a small fire. Turn over duck & smoke again until the duck is yellow/tea smoked in colour. Remove the duck & steam it immediately for 1 & 1/2 hours. After steaming.... hang the duck to air dry again until totally cooled & well rested. Serving. Before serving the duck, blanch the duck in hot oil until crisp & golden. Do not deep fry it or else it will come out dry & overcooked. The correct procedure in Chinese translates as 'blanching in hot oil bath' which means pouring hot boiling oil over it's body with a ladle until golden brown. Finally drain & cut & remove all bones & re-assemble the whole duck back together on serving dish, garnish with parsley, tomato, spring onions & yellow bean paste for dipping. Maybe some of you guys with more experience in smoking can give this a go, i tried making this a few years ago using a simpler recipe(w/o all the toxic stuff) & it was OK but found the prep. work a little too much for the finish duck. Please let me know how you get on & any tips & changes you made to the recipe. Cheers! DC.

Sichuan Tea-smoked Duck


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keyword: sichuan
keyword: smoked
ethnicity: chinese
recipes for meat
recipes by not
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(posted September 23, 2004)

from US

I needed help in getting it translated as my old Chinese
ain't that good. And while translating it, i was wondering if this recipe was for food or some magical shaman potion out in Western China. Here it is.... old timers Sichuan
Tea Smoked Duck. Feel free to adapt & change the recipe as some of the ingredients look toxic to me!

1
meaty duck, around 2kg
jasmine
tea, around 3-4 tbsp (i was told you can use a really smokey black tea but jasmine gives a nicer aroma)
2
rice bowls of camphor bark (purchased from Chinese herbalist but please check with them, there are various types of 'camphor' & what you want is the bark, some other forms or 'varieties' of camphor are toxic!) or just drop camphor bark off the ingredients list.
2 tsp sichuan peppers, ground
1 tsp
salt petre (nitre) (again i was told this is toxic if taken internally? i'm no chemist so i leave that to you to decide)

Clean duck & pat
dry, next mix red pepper powder/ground sichuan pepper with salt petre, 1 tbsp salt & rub into the duck. Leave to marinate for 1 hour & hang to air dry for a few more hours. (Note, this is a old recipe & i guess when it says air dry it means cold & dry mountain air to dry just like making Chinese sausages/wind dried meats)

Next step, mix camphor bark with jasmine
tea & 1 tbsp of sugar & place into a old cooking pan/wok with lid. Place a grill on top & rest the air dried duck on top. Cover pan/wok & smoke for 10-15mins under a small fire. Turn over duck & smoke again until the duck is yellow/tea smoked in colour.

Remove the duck &
steam it immediately for 1 & 1/2 hours. After steaming.... hang the duck to air
dry again until totally cooled & well rested.

Serving. Before serving the duck,
blanch the duck in hot oil until
crisp & golden. Do not deep fry it or else it will come out dry & overcooked. The correct procedure in Chinese translates as 'blanching in hot oil bath' which means pouring hot boiling oil over it's body with a ladle until golden brown. Finally drain & cut & remove all bones & re-assemble the whole duck back together on serving dish, garnish with parsley, tomato, spring onions & yellow bean paste for dipping.

Maybe some of you guys with more experience in smoking can
give this a go, i tried making this a few years ago using a simpler
recipe(w/o all the toxic stuff) & it was OK but found the prep. work a little too much for the
finish duck. Please let me know how you get on & any tips & changes you made to the recipe. Cheers!

DC.



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