Tea duck
Instructions
Thoroughly wash the duck and soffregatela with sugar and salt.
Deponetela in a container suitable for steaming.
Pour over the wine, ginger, anise and cassia.
Add 25/50 cl of water and cook the duck to steam for about 2 hours.
When cooked, remove the duck and throw the water and other refuse.
Pour the tea leaves and toasted in a frying pan until they begin to smoke.
Immediately pour the leaves inside the duck.
Put it back in its pot with the contents of the cup of tea infusion.
Cover well and leave to cook for 5 minutes on low heat so that the duck to absorb.
Ingredients and dosing for 4 persons
- 1 1000 g duck from
- 1 slice of ginger (shredded slice)
- 1 tablespoon of rice wine (or dry sherry)
- 1 star anise
- 1 = Fragment = Cassia Bark
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 cup of infusion tea
- 60 g of chinese tea leaves