Camphor tea duck is made with smoked duck cooking techniques, its dishes are golden red in color, crispy skin and tender flesh, with the unique aroma of camphor wood and tea leaves, which belongs to the classic traditional famous dishes of Sichuan Province. It is a fat and tender duck that is only available in autumn, and goes through four production processes: raw pickling, incense, steaming, and frying. This dish is also very exquisite to change the knife plate, after the whole duck is made, it is necessary to first change the knife and then shape it, restore the plate, so that the duck is not only crispy and tender, but also carefully plated. Served with steamed lotus leaf cakes, the flavor is particularly good.
Cooking Method: Raw marinade, fragrant, simmered, fried.
Characteristics of camphor tea duck dish: bright red color, crispy on the outside and tender on the inside, with a special aroma of camphor wood and tea aroma.
Ingredients: 1 fat and tender duck, about 1400 grams.
Seasoning: 5 grams of edible salt, 3 grams of peppercorns, 2 grams of flavor powder, 30 grams of flower carving wine, 1 gram of white pepper powder, 45 grams of mash juice, 8 grams of sesame sesame oil, 800 grams of rapeseed oil, 80 grams of fortuna oil consumption, 5 grams of fire nitrate,
Smoking material: camphor leaves, flower tea, cypress branches, sawdust to taste.
Method :
1. Slaughter the male duck and cut the duck's back to the tail of the duck into a mouth of about 7 cm, take out the internal organs and rinse, take a stainless steel pot and put in the peppercorn grains, edible salt, white pepper powder, mash juice, flower carving wine, fire salt and stir evenly, spread the whole body of the duck, including the duck's stomach, and put it in the pot for 10 hours.
2. Bring water to the hot pot, blanch the duck in boiling water, tighten the skin of the duck and remove it, hang it to dry. Use a wooden smoker or an iron bucket, put in the cypress branches, camphor leaves and sprinkle sawdust and tea leaves, wait until the smoke rises, hang the duck in the stove and smoke until the skin is slightly yellow, take it out and put it in the steamer to steam, take it out and let it cool naturally.
3. Heat the pot, pour in the rapeseed oil and cook until it is 60% oil temperature, add the duck and fry until the skin is bright red, and then brush with sesame sesame oil.
4. First change the duck neck into a knife, cut into about 3 cm long segments, put into the bottom of the middle of the plate, the duck body is cut into about 4 cm long and 1 cm wide strips, the duck skin is stacked up on the duck neck, the duck head is cut in half with the mouth, the duck leg is cut into two knives into strips, and the duck wings are cut in half and then placed in the dish.
Technical key:
It is better to choose the fat and tender male duck newly listed in autumn, and it is necessary to control the time of raw pickling and the number of seasonings. After the duck embryo is blanched, it should be dried and then smoked, and there should be no open flame or smoke in the furnace during smoking, and the color should be uniform. Fry until the skin is crisp reddish brown for best. This dish can be innovated into a variety of smoky dishes!
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