Tea- & Spice-Smoked Duck

Name: Tea- & Spice-Smoked Duck
Cuisine: China
Ingredients: vegetable oil, for deep-frying; 2 tablespoons plain (all-purpose) flour; 2 teaspoons five-spice powder; ¼ teaspoon ground tangerine peel; 2 spring onions (scallions), cut into 4 cm (1½ inch) lengths; 1 tablespoon sesame oil; 1 tablespoon dark soy sauce; 150 g (5½ oz) tea-smoke mix; 2 knobs of ginger, peeled and sliced; 2 kg (4 lb 8 oz) duck, wing tips and tail removed

Preparation info

Difficulty
Medium

Appears in

Balance and Harmony

By Neil Perry

Published 2008

About

I’ve served this classic Sichuan dish at XO. It makes a beautiful shared plate with pancakes and the usual garnishes for Peking duck. It can also be served the traditional way with steamed lotus buns.

Ingredients

2 kg (4 lb 8 oz) duck, wing tips and tail removed
2

Asia
China
Dinner
Starter
Spicy

Method

Remove all the fat from the duck cavity. Place the ginger and spring onions inside. To make the marinade, mix together the tangerine peel, five-spive powder and the Sichuan salt and pepper and rub over the duck breasts and legs. Cover and leave to marinate in the fridge overnight.

Place the tea-smoke mix in a

Ingredients

Method

Photos