Smoked Duck

Name: Smoked Duck (Hsiang ch’a ya)
Cuisine: Chinese
Ingredients: 1 teaspoon saltpeter; 3 cups sawdust; 8 cups oil; 2 slices ginger; 2 green onions; 1 teaspoon five spice powder; ½ cup black tea leaves; 4 tablespoons salt; 1 duck (about 3-¼ pounds)

Hsiang 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 3-¼ pounds)
4 tablespoons salt
½

Asia
Taiwan
Main course
Gluten-free

Method

Boil 15 cups water. Wrap salt, tea leaves and spice powder in a small cloth bag and add to water. Cook over low heat for 20 minutes, let cool. When soup becomes cool, add ginger, green onions and 1 teaspoon saltpeter. Soak duck in the soup for 10 hours (overnight).
Scald duck in boiling water, hang outside to dry in the air (for about 1 or 2 hours).
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