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Duck

Duck

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Published by Ramon Gimenez

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Published by: Ramon Gimenez on Apr 07, 2013
Copyright:Attribution Non-commercial

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06/03/2013

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CHINESE COO KING CARD $' chinese disiaes
for banquetsor everydayta mi I y use .
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..
Canh phor anil Tea Smoked Duck
/ Duck (aboul 5 lbs.) 2 C'1 'Wood chips .lcamplwr wtlt)tt is
3 T. Salt best) ' .
t ' .
J r. Bro yvrl peppercorn ' 1/2 C. zl/Jé# tea leaves . ' . . '
2 t. Saltpe ter ' 8 C. 0f/ ' '
,.
a Iittle fruit pel (orange tv Iemon)
Procedure: . .1 . Fry peppercorns and salt in dry pan over l(?w heat about 1 minute, take out an' d let cool
,
'. .
then mix with saltpeter. Rub the duck inside and out side let stand for 6 hours oi' overnight. . '
'
2. Use string to hang the duck by the neck and pfgce in shade in a windy area until verydry (about 6 hours) . .
3 . ln heavy iron pot place the wood chips, black tea leaves and fruit pthel (well mixed together). '
Add a rack ovet this and place the tluck on 5t' Cover. Smoke tllis' àbout 1 0 minutes r'ove' ' '
.
low heat. Turn the duck and smoke for 10 minutes inore. Duck will be brown. '
4. Remove duck put in steamer to steam for 2 hotprs. Remove and deep fry ulitil skin is' ' '
crispy and very dark brown . Cut in l ' ' wide 2' ' long pieces, lay on platter. Vay be Ferved
with green onion and sweet bean paste. ' '
.
';
. .
,
jpepitolla

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