1. Clean and wash duck. 2. Dry thoroughly with a paper towel. 3. Rub inside and outside with salt. 4. Sprinkle with peppercorns. 5. Wrap duck in aluminum foil and place a heavy weight on top. (A brick wrapped in foil will do the trick) 6. Refrigerate overnight. 7. Remove foil and place duck on steamer tray. 8. Cover and steam over boiling water 1 1/2 hours. 9. Line large wok and wok lid with aluminum foil. 10. Place tea leaves, rice, and brown sugar on foil. 11. Put a rack above the mixture or place 4 chopsticks crosswise approximately 1 inch above it. 12. Place duck on rack, breast side up. 13. Cover wok and seal tightly to prevent smoke from escaping. 14. Turn on high heat. Roast tea mixture until it smokes. 15. Smoke duck 10 minutes on high heat. 16. Reduce heat to moderate. 17. Smoke another 10 minutes. Turn off heat. 18. Leave duck in wok 20 minutes more. 19. Remove duck. 20. Cool thoroughly and rub with soy sauce. 21. Sprinkle evenly with cornstarch. 22. Heat oil in wok and deep-fry duck 10 minutes (5 minutes each side). 23. Remove and drain on paper towel. 24. Chop into bite-sized pieces and serve with rice mixture. ---------------------------------------------------------------------------
Nutrition
Ingredients
