Ingredients
Fat male duck, as needed.
Seasonings
To taste: jasmine tea, Sichuan salt, Shaoxing wine, camphor leaves, rice straw, sesame oil, pine and cypress branches, Sichuan peppercorns, ground white pepper, fermented glutinous rice juice (laozao liquid), and cooked vegetable oil.
Instructions
1. Split the cleaned duck open from the back near the tail, remove the innards, cut off the anal vent, and rinse clean; in a bowl, mix Shaoxing wine, fermented rice wine, ground white pepper, Sichuan salt, and Sichuan peppercorns, then rub the mixture all over the duck, marinate for 8 hours, then remove and blanch in boiling water briefly to tighten the skin, pat dry, and place in a smoking rack; combine jasmine tea, rice straw, pine and cypress branches, and camphor leaves as the smoking mixture, smoke until the duck skin turns golden yellow, then remove, place the duck in a large steaming bowl, steam in a steamer for 2 hours, take out and let cool.
2. Place a wok over high heat, add vegetable oil and heat until it reaches about 80% hot (when it begins to smoke). Deep-fry the smoked and steamed duck until the skin turns crispy and fragrant, then remove and brush with sesame oil.
3. Chop the duck neck into segments and place them in the center of a round plate, then cut the duck body into strips and arrange them skin-side up over the neck pieces to form a whole duck shape, serving alongside soft lotus-leaf pancakes. This dish features a golden-red color, a crispy exterior with tender meat inside, and a distinctive aroma of camphor wood and tea leaves, offering a uniquely flavorful experience.