Tea- & Spice-Smoked Duck

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

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

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