Sichuan-smoked duck with duck livers and smoked eggplant

Name: Sichuan-smoked duck with duck livers and smoked eggplant
Cuisine: Chinese
Ingredients: 12 large corn-fed duck livers; 6 tablespoons Smoked Eggplant Purée; ½ teaspoon freshly ground black pepper; 25 ml olive oil; 3 green onions, sliced on the diagonal; 1 tablespoon shredded flat-leaf parsley; 25 ml sherry vinegar; 6 x 1.5 cm thick, round slices eggplant; ½ teaspoon sea salt; 75 ml fruity extra-virgin olive oil; 20 ml Chinese Shaoxing rice wine; 20 ml mirin; 6 x 1.5 cm thick, round slices eggplant; vegetable oil for deep-frying; Chinese Spice Salt; 1 x 2 kg corn-fed duck; 100 ml White Chicken Stock; ¼ cup Tea Smoking Mixture

Preparation info

Difficulty
Complex

Appears in

Spice

By Christine Manfield

Published 1999

About

The Chinese are the masters of duck-cooking, I believe. This is another favourite duck preparation that draws its flavours and inspiration from their cooking techniques. The textures and flavours of this dish combine in a symphony for the palate.

Ingredients

1 x 2 kg corn-fed duck
Chinese Spice Salt
¼ cup

Asia
China
Sichuan
Main course

Method

Dry duck thoroughly inside and out with a clean cloth. Press firmly on breastbone to break bones — this helps render fat during cooking. Rub 1 tablespoon Chinese spice salt into skin and cavity. Sit duck on a tray, then cover and refrigerate for a few hours.
To smoke the duck, cut legs from frame and sit legs and frame on a Chinese steamer tray lined with bakin