Tea of Spring

Ingredients (recipe for 1 serving) 

• 650g duck meat
• 30g potato starch
• 2 egg yolks
• 100ml cooking oil
• 75ml BBQ sauce with dry chilli on the side

For the Duck Marinade 

• 50g aged pu er tea leaves
• 30g shao sing wine
• 2g bay leaves
• 5g cinnamon bark
• 2g five spice powder
• 2g star anise
• 50g iodised salt
• 30g chicken stock powder
• 10g sugar

Method

1. Dress and clean the whole duck, removing the internal organs.
2. Mix all ingredients for the duck spice marinade. Rub all over the duck, including the space in between the skin and meat.
3. Cook the duck in a steamer for 45 to 55 minutes.
4. Remove the duck and allow to cool.
5. Remove all the meat from the bone as well as the skin.
6. Cut the meat in small pieces.
7. Collect the tea leaves from inside the duck and deep fry until crispy. Set aside.
8. Mix meat with egg yolks, potato starch and crispy tea leaves.
9. Make rectangular patties measuring 6cm x 3cm x 1cm.
10. Deep fry the patties in oil at 175°C until golden brown.
11. Serve with BBQ sauce and dry chilli on the side.

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