Tea Smoked Duck Recipe

Tea Smoked Duck Recipe provided by Shirley Fong-TorresDifficulty: Advanced Serves: 8 to 10 people Total Time: 3 hours 10 minutes Preparation: 30 minutes Resting Time: 2 hours Cooking Time: 40 minutes Tea Smoked Duck is a renowned specialty from Sichuan Province, often mistakenly attributed to Hunan. The technique of smoking was perfected by Sichuan cooks as an effective method to enhance flavor and preserve meat without refrigeration. Imagine the allure of a rich, smoky tea aroma enveloping tender, juicy meat with irresistibly crisp skinthis dish is a flavor revelation, traditionally savored with steamed buns and a slightly sweet bean sauce. Ready to master this Sichuan gem and impress your guests?

Marinade:

• 1 whole cleaned duck (Peking duck preferred for larger breasts)
• 1 large piece fresh ginger, crushed
• 1 bunch scallions
• 1 tablespoon ground cloves
• 1 (6-inch) piece cassia cinnamon, ideally Chinese cinnamon
• Sichuan red peppercorns
• 1/2 cup maltose or honey
• 1/4 cup kosher salt
• 1 cup fine Chinese black tea (Darjeeling or Ceylon can substitute)
• 1 tablespoon saltpeter (optional but used in original recipes)
• Water, enough to fully immerse the duck
• Sesame or vegetable oil, for basting

Smoking oven:

• 1 pound camphor wood chips (almond wood or other types may be used)
• 1 cup brown sugar
• Optional: 1 bag dried tea twigs

Special Equipment:

• Smoking oven with hanging hooks

Instructions:

1. Mix all marinade ingredients, except for the sesame or vegetable oil, in enough water to cover the duck. Submerge the cleaned duck in this marinade and refrigerate overnight.
2. After marinating, hang the duck to dry and let it rest for a minimum of 2 hours. Use a hook attached to the duck's upper neck to hang it inside the smoking oven.
3. Place camphor wood chips, brown sugar, and tea twigs (if available) on a pan at the bottom of the smoking oven. Preheat the oven to 350F. While some recipes add tea leaves directly into the smoking mixture, it doesn't significantly enhance the tea flavor in the duck.
4. Smoke the duck for about 40 minutes. Timing may vary depending on duck size and oven type. For a crispier skin, increase the temperature to 400F during the last 5 to 10 minutes, and baste the duck skin with sesame or vegetable oil. If serving timing is critical, briefly flash-fry the duck in hot oil to finish.
5. Slice and serve the duck hot, accompanied by buns and optional sauce.

This recipe was shared by a show viewer who may not be a professional chef and has not been tested for home cooking use.