Sichuan-Style Camphor Tea Duck, Steamed, Smoked and Crisped

15 ingredients

11 steps

What you need

Restated from the original video

1
Pat the duck dry. Cut it in half lengthwise through the breastbone and backbone with a heavy knife, and prick the skin all over with a fork without piercing the meat.
2
Toast the salt and Sichuan peppercorns in a dry pan for 2 min, until fragrant. Grind coarsely and stir in the five-spice and sugar.
3
Rub the mixture and the wine over both duck halves. Lay them in a dish with the ginger and scallions, cover and refrigerate at least 3 h, up to overnight.
4
Set the duck halves skin side up on a heatproof plate in a large steamer over boiling water. Steam for 1 h to 1 h 10 min, topping up the water, until the thickest part of the thigh reaches 85 °C (185 °F) and the meat is very tender.
5
Lift out the duck and pat very dry. Let it cool uncovered for 20 min.
6
Line a large wok or heavy pot with foil. Mix the tea, rice, brown sugar, star anise, cinnamon stick and orange peel on the foil.
7
Set a rack 4 cm (1 1/2 in) above the mixture. Turn on the extractor fan or open a window, then heat on high until smoke rises, 3-4 min.
8
Set the duck skin side up on the rack and cover tightly. Reduce to medium and smoke for 10-12 min, then turn off the heat and leave covered for 5 min.
9
Heat the oven to 220 °C (425 °F). Brush the skin with the sesame oil.
10
Roast the duck on a rack skin side up for 15-20 min, until the skin is dark mahogany and crisp.
11
Rest for 10 min, then chop through the bone into pieces. Serve hot.

Imported from pitbarrelcooker.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.