TEA SMOKED DUCK OR CORNISH HENS

      Title: TEA SMOKED DUCK OR CORNISH HENS
  Categories: Chinese, Poultry
       Yield: 4 Servings
  
            Stephen Ceideburg
   4 1/2 lb Duck *
       3 tb Sichuan peppercorns
       3 tb Coarse salt
   1 1/2 tb Sugar
       4    Quarter-sized slices fresh
            -ginger, shredded
       3    Green onions, cut into
            -2-inch pieces, crushed
     1/4 c  Chinese rice wine or dry
            -sherry
            Asian sesame oil
            ACCOMPANIMENTS:
            Chinese Steamed Lotus Buns
            Slivered green onions
            Hoisin sauce (1/2 teaspoon
            -per serving)
            SMOKING MATERIALS:
     1/2 c  Sichuan peppercorns
     1/2 c  Raw long-grain rice
     1/2 c  Black tea leaves
     1/2 c  Dark brown sugar
       2    Cinnamon sticks, broken into
            -small pieces
       4    Whole star anise or the
            -equivalent in pieces
  
   * or 2 Cornish game hens, about 1 1/2 pounds each (see note)
   
   Remove fat from duck or hens and discard. Rinse thoroughly with cold
   water. With the palm of your hands press down on the breastbone to
   snap the bone and flatten the bird. Pat dry.
   
   Marinating: In an ungreased skillet or wok over medium heat, toast the
   peppercorns and salt until the salt turns a tan color and the
   peppercorns are aromatic, about 5 minutes. Finely grind in a food
   processor or spice mill and combine with sugar, ginger, onions and
   wine. Rub mixture throughout the duck or hens inside and out and
   place in a shallow heat-proof bowl (select one that will fit
   comfortably into the wok or pot that you will steam in). Cover and
   marinate overnight or up to 3 days, refrigerated. Turn every few
   hours, Remove from the refrigerator. Let the duck or hens come to
   room temperature.
   
   Steaming: Fill the bottom of wok or steaming pot with boiling water.
   Place bowl with the duck or hens and marinade on a rack over the
   water. Cover and steam 1 1/2 hours for duck, 45 minutes for hens.
   
   At 15-minute intervals, check water level and replenish with more
   water if needed. Remove hens with their bowl. Cool. Transfer duck or
   hens to a cooling rack; scrape off marinade. (Save duck stock. It
   makes a delicious cooking stock for vegetables.) Set hens in a cool,
   airy spot to dry for at least 4 hours, or refrigerate, overnight,
   uncovered,
   
   Smoking: Line bottom of a wok with heavy-duty aluminum foil. Mix
   together and distribute smoking materials on the bottom. Set a 9 or
   10-inch round cake rack into the wok or devise a rack by
   crisscrossing 6 wooden chopsticks in the middle of the wok. Place
   duck or hens directly on rack. Turn heat to medium-high. When the
   smoke begins, cover the wok and smoke for 10 to 20 minutes, or until
   duck or hens turn golden brown. Remove from rack and brush lightly
   with sesame oil. The hens may be served at this point or browned.
   
   Browning: Place hens breast side up on a roasting rack in a 425
   degree F. oven for 5 to 10 minutes to crisp the skin.
   
   Serving: Chop duck or hens into bite-size pieces, or remove bones and
   cut meat into thin slices. Serve with Lotus buns and accompaniments.
   
   Note: If you are preparing more than 2 hens, you will need to steam
   and smoke them in 2 batches.
   
   PER SERVING (duck, not counting lotus buns): 700 calories, 38 g
   protein, 1 g carbohydrate, 58 g fat (20 g saturated), 168 mg
   cholesterol, approximately 1,270 mg sodium, 0 g fiber.
   
   Joyce Jue writing in the San Francisco Chronicle, 11/25/91.
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