Tea smoked duck

Salami, ham, pork and duck are common in Hunan cooking. When preparing this dish, note that the duck seasoned with pepper and refrigerated overnight before cooking. Clean and wash duck 4 6. inspection is used. Thoroughly dry with a paper towel. Rub with salt inside and out. Sprinkle with pepper.?Wrap duck in aluminum foil and place a heavy weight at the top. Cool overnight.

Remove foil and duck on steamer tray. Blankets and steam over boiling water 1 1/2 hours.

Line large wok and wok cover with aluminium foil. Place the tea leaves, rice and brown sugar on slide.

Set a rack over the mixture, or place 1 inch 4 rods Criss about.

Place the duck on rack, breast side up. Cover wok and seal tightly to prevent smoke to escape.

Turn on high heat. FRY tea mixture until it smokes.? Smoking duck too high heat 10 minutes. Reduce moderate heat. Smoke one another 10 minutes. Turn off the heat. Let the duck in the wok another 20 minutes.

Remove the duck. Cool thoroughly. Rub with soy sauce. Sprinkle evenly with corn starch.

Heat oil in a wok and frying duck 10 minutes (5 minutes on each side). Remove. Drain on paper towel.

Chop into bite-sized pieces. Serve hot with pepper salt and bread rolls.? Can be prepared in advance or frozen after step 10. Thaw and refry before serving.