Green Tea Smoked Duck

Preparation time: 45 min.

Cooking time: 3 ½ hours

Yield: 6 servings

Ingredients

• 1   5 lb fresh duck
• ¼   cup of salt to rub duck
• 2   x 2 inch cinnamon sticks
• 3   pieces start anise
• 3   thick slices of fresh ginger
• 2   teaspoons sugar
• 2   teaspoons salt
• 1   tablespoon of maple syrup
• 1/3 cup dry sherry
• 2/3 cup green tea leaves
• 6   cups peanut oil

Directions

1. Heat oven to 350° F
2. Have butcher clean the duck well – removing membranes, fat and head, but leaving the wings attached.  Wash under cold water.  Sprinkle with ¼ cup of salt on the outside of the duck and rub it thoroughly.  Rinse well and pat dry with a clean towel.
3. Place the duck in a steam proof dish.  Add cinnamon sticks, anise, and ginger.  Using a pastry brush coat the duck with maple syrup.  Combine sugar and salt in a small bowl.  Season the duck inside and out with the sugar/salt mixture.  Pour sherry over duck.  Sit the dish on a rack over 2 quarts of boiling water.  Cover and steam for 1 hour and 20 minutes.
4. Replenish water in steamer as necessary – approximately every 20 minutes if using a wok.
5. Remove the duck and let it sit at room temperature until cool.
6. Place tea leaves in a dry wok over high heat until the leaves begin to smoke.  Reduce the heat slightly and place your steamed duck on a rack overtop of the leaves.  Place a wet cloth around the rim of the wok and use it to seal the lid on top.    Let smoke for 7-10  minutes
7. Transfer the smoked duck to a roasting pan.  Cover and roast for ½ hour.
8. Flip the duck and continue to roast for another ½ hour.
9. Remove the duck and let it cool at room temperature for 30 minutes. Place you peanut oil in a large pot and bring to 400 degrees Fahrenheit.  Using a large Chinese strainer, carefully lower duck into the oil.  Use a ladle to spoon the hot oil over the duck.  Flip the bird after 5 minutes and continue to the fry the other side in the same fashion.  Fry until the duck is a beautiful golden brown.
10. Strain the duck over a bowl for 10 minutes.
11. Carve and serve.