Tea-smoked duck [Cecilia Chiang, The Mandarin] from Signature Dishes That Matter (page 287) by Pat Nourse and Susan Jung and Christine Muhlke and Howie Kahn and Andea Petrini
- whole star anise
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Szechuan peppercorns
Dried berries of Xanthoxylum species plants.
Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine.
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EYB Comments
Duck must marinate 36 hours.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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