Camphor and Tea Smoked Duck

Name: Camphor and Tea Smoked Duck (Chang ch’a ya)
Cuisine: Chinese
Ingredients: a little fruit peel (orange or lemon); a little fruit peel (orange or lemon); 8 cups oil; ½ cup black tea leaves; 2 cups wood chips (camphor wood is best); 2 cups wood chips (camphor wood is best); 2 teaspoons saltpeter (potassium nitrate); 2 teaspoons saltpeter (potassium nitrate); 2 tablespoons brown peppercorn; 3 tablespoons salt; 1 duck (about 5 pounds); a little fruit peel (orange or lemon)

Chang ch’a ya

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 duck (about 5 pounds)
3 tablespoons salt
2</

Asia
Taiwan
Hunan
Kweichow
Hupeh
Sichuan
Main course
Gluten-free
Western China

Method

Fry peppercorns and salt in dry pan over low heat about 1 minute, take out and let cool, then mix with saltpeter. Rub the duck inside and out. Let stand for 6 hours or overnight.
Use string to hang the duck by the neck and place in shade in a windy area until very dry (about 6 hours).
In heavy iron pot place the wood chips, black tea leaves and fruit