 In these days of the CO"VID-19 pandemic, we try to limit our trips to the market. Our rhythm now is to go shopping about every four to six weeks and stock up at Asian food markets, Trader Joe's, Natural Grocers, Costco and other places along the I-205 corridor. This venture can take about 6 hours with all the masking & unmasking and gloving & ungloving and waiting in lines. By the time we get home, we're wiped out. But the bright side is that our refrigerator, freezer and pantry are newly stocked and we can get to work in the kitchen to make some wonderful meals. On my last shopping excursion, I bought a frozen duck in Fubonn Shopping Center, and we've been enjoying some delicious duck delicacies this summer.  Chinese-style smoked duck First, I made a marinade with dried mandarin orange peel, star anise, whole black pepper, Asian cinnamon bark, ginger, Xiao Xing Chinese wine, light soy sauce, five spices, honey and black tea. After simmering and cooling it, I placed the duck in a plastic bag, poured the marinade in and sealed the bag and placed it in the refrigerator overnight. The next day, I smoked the duck on a wooden plank over indirect heat using mesquite and charcoal briquettes stacked in baskets at the sides of the grill. Smoking is a slow cooking process. Total grilling time is about 4 hours (depending on heat inside grill). After lighting the fire and placing the hot charcoal in the baskets, here's what to do:
 Meanwhile, I used masa flour to make my own tortillas. The process involves mixing the masa flour with water, rolling it into balls, flattening the balls with the palm of the hand on a plastic bag and then placing the tortilla in an oiled frying pan to brown until dry.  Dining al fresco  After carving the duck into thin slices of meat, everyone fills the tortilla with hoisin sauce, sriracha sauce, cilantro and scallions to his or her own liking and rolls it up for a fabulous fusion treat.  Chinese-Mexican smoked duck soft tacos!
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