Smoked meats, including ham, pork and duck, are common in Hunan cooking. When preparing this dish, note that the duck is seasoned with peppercorns and refrigerated overnight before cooking.
Serves 4 to 6.
- 1 - 5 pound duck
- 2 tablespoons salt
- 1 tablespoon Szechuan peppercorns
- Aluminum foil
- 1/2 cup black tea leaves
- 1/2 cup rice (uncooked)
- 1/2 cup brown sugar
- 1 tablespoon light soy sauce
- 1 tablespoon cornstarch
- Peppercorn Salt (see directions for link to recipe)
- 4 cups oil for deep-frying
Clean and wash duck. Dry thoroughly with a paper towel. Rub inside and outside with salt. Sprinkle with peppercorns. Wrap duck in aluminum foil and place a heavy weight on top. Refrigerate overnight.
Remove foil and place duck on steamer tray. Cover and steam over boiling water 1 1/2 hours.
Line large wok and wok lid with aluminum foil. Place tea leaves, rice, and brown sugar on foil.
Put a rack above the mixture or place 4 chopsticks crosswise approximately 1 inch above it.
Place duck on rack, breast side up. Cover wok and seal tightly to prevent smoke from escaping.
Turn on high heat. Roast tea mixture until it smokes. Smoke duck 10 minutes on high heat. Reduce heat to moderate. Smoke another 10 minutes. Turn off heat. Leave duck in wok 20 minutes more.
Remove duck. Cool thoroughly. Rub with soy sauce. Sprinkle evenly with cornstarch.
Heat oil in wok and deep-fry duck 10 minutes (5 minutes each side). Remove. Drain on paper towel.
Chop into bite-sized pieces. Serve hot with peppercorn salt and buns. May be prepared in advance or frozen after step 10. Thaw and refry before serving.