Title: Thrice Cooked Smoked Duck
Categories: Smoke Poultry Chinese Loo
Yield: 1 Servings

1		Duck
		Salt
2		Scallions
2	sl	Ginger
1	tb	Fermented bean curd
		(optional)
1	c	Camphor wood chips (cedar
		Would probably work here!)*
1	c	Raw rice
		Oil

Rub the duck inside and out with salt. Let sit in a cold place for 2 ~ 3 days. Stuff the duck with scallions and ginger. Steam it over boiling water for 1 hr (the restaurant omitted this step, I think, or rushed it). Remove and let cool. Rub the outside with the fermented bean curd. Smoke duck slowly for 1 hr over camphor wood and raw rice in Cameron smoker or improvised stovetop smoker. Remove and let cool. With a cleaver, halve the duck. Discard scallions and ginger if they haven't fallen out already. Deep-fry the halves at 370+ until skin and bones are crisp. Chop into Chinese-style serving pieces. Serve warm or cool.

* other combustibles may be used, for example orange peel, dry tea leaves, or any sweet-smelling and nontoxic wood.

This is not a tested recipe, but if sort-of followed will produce a dish very similar to that served once upon a time by Yenching Palace in Boston. From: Michael Loo

previous

next