Sichuan Garden's smoked tea duck from Fragrant Harbour Taste: The New Chinese Cooking of Hong Kong (page 108) by Ken Hom

  • toasted sesame oil
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  • Sichuan 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. Buy Now
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  • EYB Comments

    Requires marinating 8 hours or overnight, and drying the blanched duck in front of a fan for 3 hours. Can substitute hickory chips for camphor wood chips.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chinese pancakes

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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  • Eat Your Books

    Requires marinating 8 hours or overnight, and drying the blanched duck in front of a fan for 3 hours. Can substitute hickory chips for camphor wood chips.

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