Fry peppercorns and salt in dry pan over
low heat about 1 minute. Take out and let cool, then mix with saltpeter.
Rub the duck inside and out side, let stand for 6 hours or overnight.
Use string to hand the duck by the neck
and place in shade in a windy area until very dry (about 6 hours).
In heavy iron pot place the wood chips,
black tea leaves and fruit peel (well mixed together). Add a rock over
this and place the duck on it. Cover. Smoke for about 10 minutes over
low heat. Turn the duck and smoke for 10 minutes more. Duck will be
Remove duck put in steamer to steam for 2
hours. Remove and deep fry until skin is crispy and very dark brown. Cut
in 1 inch wide and 2 inches long pieces, lay on platter. May be serves
with green onion and sweet bean paste.