Free Food Recipes

Ingredients

Fuel for Smoking:

• 60-75 ml (4-5 tablespoons) dried tea
• 30 ml (2 tablespoons) sugar
• a bundle of camphor-wood twigs (or 60-75 ml (4-5 tablespoons) camphor-wood saw dust)
• some smoldering charcoal

Equipment:

• wire rack; inverted kerosene tin (thoroughly cleaned) or inverted metal dustbin

Serve 6-8

** Free Food Recipes **

Method:

1. Repeat the ingredients and procedure of the Pepper and Salt Ginger Roast Duck recipe. But reduce the peppercorn by 1.5 ml ( teaspoon), and the roasting time by 10 minutes.

2. Light the charcoal fire. When the charcoal is glowing red but not blazing, sprinkle half the tea, sugar and camphor wood (wings or sawdust) over the fire. Place the duck on a wire tack and suspend it about a couple of inches above the now smoking charcoal fire. Close it in by inverting the tin or bin over both fire and duck.

3. Leave the latter to smoke for 10 minutes. Repeat, turning the duck over for a further, 10 minutes smoking by sprinkling the remainder of the tea-and-sawdust mixture over the charcoal after poking and stirring it.

4. By now the duck should have been sufficiently smoked. Brush it with 30 ml (2 tablespoons) sesame oil and put it in a moderate oven for a further 15 minutes roasting.

5. Serve by chopping through the bones into 15-20 large bite-sized pieces. An excellent accompaniment to wine at the start of party or banquet.