Photograph of the finished Tea smoked duck

China · Vịt xông khói lá trà Tứ Xuyên

Tea smoked duck

2 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Duck Duck 3.5 lb
  • Photograph of Green tea Green tea 2.8 oz
  • Photograph of Rice Rice 8.5 oz
  • Photograph of Sugar Sugar 5.6 oz
  • Photograph of Sichuan peppercorns Sichuan peppercorns 1.1 oz
  • Photograph of Salt Salt 2.8 oz
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Cinnamon and star anise Cinnamon and star anise 0.7 oz

Method

  1. 1 Roast salt and peppercorns for 3 minutes, then rub the mixture all over the duck and refrigerate for 12 hours.
  2. 2 Steam the duck with ginger, wine, and cinnamon for 45 minutes until the meat is tender and less fatty.
  3. 3 Spread rice, tea leaves, and sugar on aluminum foil at the bottom of a cast iron pot, then place a raised rack on top and arrange the duck on it.
  4. 4 The sugar in the mixture creates the yellow, sticky smoke; only the rice and tea produce a pale, bitter smoke.
  5. 5 Cover tightly and smoke over medium heat for 15 minutes, then turn off the heat and let the duck sit in the smoke for another 10 minutes.
  6. 6 Deep-fry the duck at 190 degrees Celsius for 4 minutes until the skin is crispy, then chop it into pieces.

With an appliance

  • Air fryer 2 hr 10 min

    Replace step 6: spray a thin layer of oil onto the smoked duck skin, use a 200-degree hot steamer for 9 minutes, flipping at minute 5 before chopping. This method eliminates the need for a pot of oil to completely submerge the duck, but takes 5 minutes longer; however, the skin remains crispy and less greasy.

Start cooking