Tea- & Spice-Smoked Duck

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

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
Starter
Dinner
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