| 1 whole 4 to 5 lb. Duck | 2/3 c. Soy sauce |
| 1/2 c. water | 2 pieces star anise |
| 1 cinnamon stick | 1/2 c. raw long grain rice |
| 1 c. strong black tea leaves | 1/2 c. sugar |
| 1 tsp. dark sesame oil | |
| Remove excess fat from duck, rinse and pat dry. Prick all over with sharp fork. Try not to pierce into the meat. Place 1/2 c. soy sauce, water, anise and cinnamon in a pot with a rack. Place duck on rack, cover pot and turn heat to high. Steam for about 45 minutes, replenishing water in pot as necessary. (Use boiling water so as not to reduce heat). Remove duck. Line large pot with heavy foil. Mix rice, tea, and sugar in the pot. Pace a platform for the duck about an inch above the mixture. Place duck, breast up, on the platform. Cover tightly. Cover must be at least an inch above duck. Turn heat to high. When pot begins steaming patch the leak and time 10 minutes. Turn heat to medium. Smoke another 20 minutes. Turn off heat. Leave duck covered for an additional 15 minutes. Mix remaining soy sauce and sesame sauce and brush over duck. Serve at room temperature.
(c)2000Recipes4U.com(tm) |