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One 2.7kg duck
Vegetable oil, for deep-frying
Marinade:
5 tablespoons salt
2 scallions, white and green parts,
trimmed
Two ¼-inch-thick slices peeled fresh
ginger
3 Sichuan peppercorns
One 3-inch cinnamon stick
2 whole star anise
For smoking the duck:
Vegetable oil
Aluminum foil, for lining the wok
¼ cup sugar
¼ cup oolong tea leaves
¼ cup long-grain rice
1 tablespoon Sichuan peppercorns
One 3-inch cinnamon stick
2 whole star anise
Dipping sauce:
½ cup hoisin sauce
1½ teaspoons rice wine or dry sherry
1½ teaspoons distilled white vinegar
½ teaspoon dark sesame oil
For serving the duck:
1 cucumber, peeled and cut into very
thin strips about 1½ inches long
4 scallions, white and green parts,
cut into very thin strips about
1½ inches long
20 small Chinese pancakes
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Method:
To marinate the duck: At least 1
day before serving the duck, cut off and discard the excess fat.
Cut off and discard the neck and the tips of the wings. Discard
the gizzards. Bring 800ml of water to a boil in a saucepan.
Add the salt, scallions, ginger, peppercorns, cinnamon stick and star
anise and return to a boil. Pour the marinade into a
non-reactive container that is large enough to hold the duck, and let
it cool to room temperature. Add the duck to the marinade, cover
and refrigerate for 24 hours, turning the duck after 12 hours.
(The duck can also be marinated in a jumbo self-sealing plastic bag
set in a large bowl). Drain the duck from the marinade and place
it on a wire rack on a rimmed baking sheet. Position a large
electric fan 18 inches from the rack and train the fan on the duck.
(If using a smaller fan, position it 12 inches from the rack).
Let the duck stand in front of the fan until the skin is dry, about 2
hours. Next, smoke the duck: Using a paper towel, lightly
oil the inside of a wok with vegetable oil. Line the interior of
the wok with aluminum foil and lightly oil the foil. Mix the
sugar, tea leaves, rice, peppercorns, cinnamon stick and star anise in
the wok. Place a round rack over the mixture. Arrange the
duck on the rack, breast side up. Set the wok over high heat and
cover it. When smoke emerges, after about 1 minute, lower the
heat to medium-high and continue smoking for 20 minutes. You
should see a wisp of smoke emerging from the wok during this time, so
adjust the heat as needed to keep the smoke visible. When done,
the duck should be a burnished dark gold or light brown, not pale nor
golden brown. While the duck is smoking, fill the bottom half of
an Asian-style steamer with about 4 inches of water and bring it to a
boil over high heat. You will need a heatproof bowl that will
hold the duck and fit in the upper part of the steamer. Transfer
the duck to the bowl, place it in the upper part of the steamer, cover
and steam for 45 minutes to an hour. Transfer the duck to a
colander to drain. (The duck can be prepared to this point,
cooled, covered and refrigerated for up to 1 day. Remove it from
the refrigerator 1 hour before deep-frying. Otherwise, if the
duck is ice-cold, it will make the oil bubble furiously). Heat a
large wok over high heat. Add enough oil to come about 1½ inches
up the sides of the wok, and heat it to 180°C. Gently lower the
duck into the wok. Using a metal scoop, bathe the top of the
duck with oil as it fries. Fry until it is golden brown on one
side, about 5 minutes. Transfer the duck to a colander to drain.
To make the dipping sauce, mix the hoisin sauce, rice wine, vinegar
and sesame oil in a small bowl. Stir well and set aside.
Place the cucumber and scallions strips on a serving platter.
Reheat the water in the steamer (or, if making it the next day, refill
a clean steamer) and bring to a boil. Place the pancakes on a
plate that will fit in the top of the steamer, and steam, covered,
until they are hot, about 2 minutes. (The pancakes can also be
heated, separated with paper towels, in a microwave oven on high power
for about 30 seconds). Place the duck on a cutting board.
Using a cleaver or heavy knife, cut off the legs and wings and
transfer them to the serving platter. Cut the duck in half
lengthwise, and cut each half into 8 pieces. Remove the meat
from the bone. Serve immediately. To eat, put a teaspoon
of the dipping sauce on a pancake, then a piece of boneless duck and
some cucumber and scallions; then roll up the pancake.
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