Preparation:
combine salt and peppercorns in a dry skillet, over a moderate flame heat and shake in pan until fragrant remove from heat and cool crush to a coarse powder and set aside remove excess fat from the duck and break the breastbone to flatten generously rub inside and out with the salt mixture place into a full hotel pan and cover with foil place a weight on top to flatten and chill for 2 days remove weight and foil rinse duck with cold water and drain well place scallions and ginger in the cavity of duck place into a bamboo steamer steam duck for 60-90 minutes, until tender line a large wok with heavy-duty foil combine rice, tea, and sugar in the bottom of the wok place a rack in the wok place duck onto the rack cover tightly and place over a very high flame smoke for 5 minutes reduce heat to medium and cook for 20 minutes turn off flame and allow to stand, covered tightly, for 30 minutes remove from wok, allow to cool completely remove bones and cut into 1-inch strips arrange onto a serving platter serve at room temperature, with mandarin pancakes and duck sauce to the side as desired |
