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Ingredientes
- 4 slc root ginger
- 1/2 Tbsp. Peppercorns
- 4 lb duck, (4 to 5)
- 1 Tbsp. Sea salt
- 2 Tbsp. Lard
- 4 Tbsp. dry tea, (4 to 5)
- 3 Tbsp. Sugar
- 1 bn camphor wood, Or possibly
- 4 Tbsp. camphor wood sawdust, (4 to 5)
- Â Â Some smoldering charcoal
- Â Â A wire rack
- Â Â Inverted clean kerosene tin, or possibly inverted metal du
Direcciones
- Shred & chop the ginger. Roast the peppercorns in a dry roasting pan for 10 min in a moderate oven; crush and lb. them lightly in a mortar.
- Rub the duck inside and out with half the salt, ginger and pepper. Leave to dry and season overnight.
- Mix the remaining seasoning with the lard till well-blended. Rub the mix on the duck inside and out.
- Place the duck on a wire rack in a preheated moderate oven at about 400 deg (put a drip-pan underneath) and roast for 1 hour.
- SMOKING: Light the charcoal fire. When the charcoal is glowing red, but not blazing, sprinkle half the tea, sugar and camphor wood (twigs or possibly sawdust) over the fire. Place the duck on a wire rack and suspend it a couple of inches above the fire.
- Invert the tin or possibly bin over the duck and fire and let smoke for 10 min.
- Turn the duck over for a further 10 minute smoking, sprinkling the rest of the smoking mix on the fire and poking and stirring it. By now the duck should be sufficiently smoked. Brush it with 2 tb sesame oil and put it in a moderate oven for a further 15 min of roasting. Serve by chopping through the bones into 15-20 large bite-size pcs or possibly carve in the western manner. An excellent accompaniment to wine at the start or possibly a multi-course dinner party or possibly banquet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 6 servings | |
| Calories 945 | |
| Calories from Fat 811 | 86% |
| Total Fat 89.95g | 112% |
| Saturated Fat 30.46g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 170mg | 57% |
| Sodium 1300mg | 54% |
| Potassium 470mg | 13% |
| Total Carbs 6.92g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 6.32g | 4% |
| Protein 25.1g | 40% |
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