1 cup freshly tea black chinese fine Darjeeling, Ceylon are substitutes
1 cup brown sugar
6 inch cassia cinnamon chinese
1 large piece ginger root crushed
1 tablespoon ground cloves
0.3 cup kosher salt
1 sichuan peppercorns red
10 servings sesame /vegetable oil for basting
1 bunch spring onion
0.5 cup maltose sugar
1 bag tea twigs dried
10 servings water
1 large duck whole cleaned preferably Peking where the breasts are larger
1 pound camphor wood other types of wood such almond can be used) fine canned chips are
1 tablespoon saltpeter optional but in original recipes
1 tablespoon saltpeter optional but in original recipes
Equipment
frying pan
oven
Directions
Special equipment: Smoking oven: 1 pound of camphor wood (chips are fine) Other types of wood such almond can be used)
Combine all the ingredients, except sesame/vegetable oil, for the marinade in a bath solution and place cleaned duck in it overnight.
Hang dry and rest for at least 2 hours. Hang duck in smoking oven with hook on the upper neck.
Place the camphor wood, brown sugar, tea twigs, if available, on a pan at the base of the oven and heat oven to 350 degrees F. Some recipes call for tea leaves but tea leaves in the sugar/camphor mixture does not add that much tea flavor to the ducks. Roast the duck for approximately 40 minutes, but depends on size of duck, type of oven, etc. For best results for a crispy skin, the last 5 to 10 minutes should be at 400 degrees F, with a final basting of sesame/vegetable oil on the skin of the duck. Duck can be flashed in hot oil to finish, if timing for service is critical.
