|Sake and Ginger|
|Sliced Ginger and Spring Onions|
Tea Smoked Peking Duck (recipe from "Authentic Recipes from China" by Kenneth Law, et al) was excellent but took over 3 hours to make. First there was a sauce to make (hoisin sauce, sansho pepper, sesame and other oils), then Sichuan Pepper and Salt dip and of course, steamed buns or Man Tou. The Duck had to be cleaned, spring onions and ginger placed inside the cavity, salted and spiced with ground Sichuan peppercorns or sansho pepper (not sure what spice this is for sure so I used Sichuan Chili pepper which looked close enough). Sake was then poured over the duck in a deep pot and then steamed for 1 hour 15 minutes.
Then the duck was roasted for one hour while I finished making the buns (Man Tou) -to be steamed in the bamboo steamer the very last minute. Of course I had no rolling pin at the condo we leased, so I used a well cleaned full plastic soda bottle. Needed to improvise, but it worked just great.
Finally the duck was deep fried in a large wok over high heat for 10 minutes (5 minutes on each side).