Tea-Smoked Duck

Name: Tea-Smoked Duck (Long Jing Op)
Cuisine: China
Ingredients: 1 duck, 5 pounds, whole, freshly killed preferred: wash, clean cavity with running water, remove membrane and fat, and drain; 3 small cinnamon sticks; 3 pieces of 8-star anise; 2 teaspoons sugar; 3 slices of fresh ginger; 2 teaspoons salt; ⅓ cup white wine; ⅔ cup Long Jing tea leaves; 6 cups peanut oil; 2 dozen dried shrimp chips; 2 large tomatoes, sliced

Long Jing Op

Preparation info

Difficulty
Easy

Appears in

The Chinese Banquet Cookbook

By Eileen Yin-Fei Lo

Published 1985

About

The important ingredient in this fragrant and delicious preparation is Dragon Well Tea, that green tea from Hangzhou, near Shanghai, which is also called Lung Ching, or in Canton Loong Tsing. When you shop for it you will see it spelled all three ways. It is the same tea, however, and wonderful it is.

Ingredients

1 duck, 5 pounds, whole, freshly killed preferred: wash, clean cavity with running water, remove membrane and fat, and drain

Method

Steam the duck: Place duck in a large dish with steaming ingredients. Heat 4 cups water in a wok to boiling and place dish with duck on chopsticks wedged above boiling water. Cover wok. Steam for 1¼ to 1½ hours. During the process check the water in the wok; if it evaporates, re

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Part of

Cooking of the East

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