Recipe - Camphor Wood And Duck

3 teaspoon Salt
1 teaspoon Szechuan peppercorns
1 Star anise
1 teaspoon Saltpeter
1 4 to 5 lb. duckling
One fourth cup Camphor wood scraps or if
not available; another type
2 teaspoon Black tea leaves
8 cup Oil for frying
24 2" sections green onion

DIPPING SAUCE
4 teaspoon Oil
2 teaspoon Sweet bean paste (tan min
chun
2 teaspoon Sugar
2 teaspoon Water

Heat pan and stirfry salt over medium heat until lightly brown. Add
peppercorns,anise and saltpeter; stirfry until fragrant. Remove and set
aside until cool enough to handle. Rub interior and exterior of duckling
thoroughly with salt mixture, allow to sit 6 hours or overnight. Rinse
duckling lightly and drain. Place on a rack in heatproof pan with water in
bottom; steam 40 minutes over high heat. Preheat oven to 450 F. Place wood
scraps and tea leaves in pan on lower shelf of oven. Place duckling on rack
directly above & bake 5 min. or until outside is golden brown. Remove. Heat
oil for deepfrying to 380 F. Fry duckling 8 min. or until skin is crispy.
Remove and drain. Cut into bitesize pieces and serve with Dipping Sauce &
green onions. Directions for Dipping Sauce: Heat oil. Stirfry all
ingredients until boiling.

UNCLE CHEN'S

S.W. 3RD, PORTLAND

WINE: GEWURZTRAMINER

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.