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.
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
Remove the duck from the wok and cook in a steamer over boiling water for 1¼ hours. Remove and leave to cool.
Cut the duck in half lengthways and remove the ginger and spring onions from the cavity. Combine the soy sauce and sesame oil and brush over the duck, then sprinkle with the flour and shake off any excess. Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F), and deep-fry the duck for 4 minutes, then leave to rest for 5 minutes before cutting.
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