Tea-Smoked Duck
Camphor wood for smoking, used for this duck at the China Club, is not available in the United States.
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Cooking tools:
- Candy thermometer
- Steamer basket
- Mortar and pestle
- Wok
- Roasting rack
- Cooling rack
- Pot
- Pan
- Skillet
- Stove
- Refrigerator
- Cutting board
- Cleaver
- Chef's knife
- Aluminum foil
- Paper towel
- Serving platter
- Measuring spoon
- Measuring cup
Ingredients
- 3 Tbsp. salt
- 2 Tbsp. Sichuan peppercorns
- 1 pekin (long island) duck, rinsed and patted dry, wing tips removed
- 1⁄2 cup Chinese black tea leaves
- 1 piece dried tangerine peel, broken into small pieces
- Peanut oil
- 1⁄2 cup hoisin sauce
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