Ingredients: 1 duck 4 1/2-5 lbs. 5 each star anise 4 each dried red chilies 1 each 2" cinnamon stick 2 TBSP. kosher salt 6-8 fresh ginger slices 2 each green onions 1/2 bunch cilantro 1 tsp. dark soy sauce
For Smoking: 1/2 cup uncooked rice 1/2 cup light brown sugar 1/4 to 1/2 cup Jasmine tea
Rinse and dry the duck very well. Combine the star anise, chilies and cinnamon stick in a blender. Process it into a powder and remove it form the blender. Combine the powder with the salt and toast it in a skillet over medium heat shaking it so as not to burn the spice. Cool.
Season the duck inside and out with the spice, place the ginger slices, green onion and cilantro in the cavity of the duck. Wrap the duck in aluminum foil and refrigerate overnight.
Remove the foil and place the duck on a steamer tray. Cover and steam for 1 hour and 15 minutes. Allow the duck to cool and rub with the dark soy sauce.
Line a pan big enough to hold the duck with aluminum foil and add the rice, sugar and tea. Place a porous rack over the rice mixture. Put the duck on the rack, back-side up, and cover tightly. Turn the heat to high. When it begins to smoke allow it to cook for 10 minutes, then turn off the heat and allow it to sit for 40 minutes.
When cool, finish the duck by frying in 350-degree oil until deep brown.
To serve, cut into bite size pieces. You may also make a mixture of hoisen sauce, soy sauce, sugar and sesame oil. Brush this mixture on steamed Moo Shu shells enjoy.
Chef Antonio Perez, Tulsa Marriott Southern Hills
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