Sezchuan Camphor Wood and Tea Smoked Duck

Finely chop the ginger. Toast the sezchuan pepper in a dry frying pan and grind coarsely. Rub half of the ginger, salt and pepper inside and out of the duck. Allow to dry for one night.

Mix the remaining spices with the soft lard and massage into the duck inside and out.

Preheat the stove to 200 °C. Place duck on broiler, place fat pan underneath and bake duck at 200 °C for 1 hr.

Smoking: put tea, sugar and camphor wood in the smoking pan form. Place the duck on a roasting rack over it, with 2-4 cm distance, and smoke for 20 min.

Now brush the duck with 2 tbsp sesame oil and continue roasting in the stove for another 15 min on medium heat. Cut duck into bite-sized pieces (bones included).

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