Spiced Duck steamed in Puerh Tea by Gerlie

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Spiced Duck steamed in Puerh Tea by Gerlie

Whole duck, halved
Salt & Chinese five spice
Puerh tea, steeped in water to unfold leaves
Ginger
Spring onions
Star anise
Orange/lemon/lime zest
Cracked peppercorns
Soy sauce
Sesame oil
Rice wine/white wine
Canola oil


DAY 1: Wash and pat dry two halved duck. In a bowl, mix salt, chinese five spice and puerh tea leaves. Reserve tea water for next day. Rub duck with mixture and wrap in plastic and put in the fridge overnight.

DAY 2: Next day, remove duck and discard the sediments. Pat the duck dry.

In a bowl, mix minced spices in the ingredients from ginger up to rice wine. Pour over and coat the duck well. 


Place water in the steamer. Add the reserved puerh water. Line steamer with banana leaves. Arrange duck and cover with banana leaves before putting the lid.  Steam for 1 hour or until meat is tender.

Remove duck and let cool. 

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