Smoked Tea Duck 樟茶鸭

I’ve always thought that smoking meat in a wok — using nothing more than tea, sugar, and a bit of starch like flour or rice — is one of the coolest techniques in Chinese cooking. But making the classic smoked tea duck is no simple task. The best version I’ve found of this traditionally Sichuan dish comes from a Hong Kong chef whose YouTube channel I’ve followed for years, even though it’s entirely in Cantonese and I have to piece together his recipe from the few lines of Chinese that appear on screen.

You can take a simpler route — there are plenty of shortcuts that use a grill and a quick oven broil — but I decided to follow the long way, the Hong Kong way. What began as a three-day project turned into a feast in itself: a duck infused with smoke, tea, and time.

Ingredients

Duck and Marinade

• 1 whole duck (about 5 lbs)

• 3 tbsp Sichuan pepper salt (dry heat Sichuan peppercorn and salt in wok until mixture turns darker and crush peppercorn before using)

• 1 large spice pouch containing:
  bay leaves, dried orange peel, cinnamon sticks, star anise, fennel seeds, cloves, and black peppercorns

• 4 liters water

• 4 tbsp salt

• 1 piece rock sugar

• 1 tbsp rice wine

• 3 slices fresh ginger

• 2 scallions

Smoking Mixture

• 2 tbsp uncooked rice

• 2 tbsp raw sugar

• 2 tbsp tea leaves (such as black or oolong)

• Peel of 1 orange

Preparation

1. Dry Brine the Duck
   Rub the duck thoroughly with the Sichuan pepper salt. Place it in a covered container and refrigerate for 3–4 days.
   When ready, rinse the duck well under cool water and pat dry.

2. Prepare the Broth
   Boil the spice pouch in 4 liters of water for 15 minutes.
   Add salt and rock sugar, add the ginger, scallions, and rice wine. Then let the broth cool to room temperature.

3. Marinate the Duck
   Submerge the duck in the cooled broth.
   Refrigerate and marinate for 12 hours (overnight).

4. Smoke the Duck
   Combine all smoking ingredients in a large piece of foil and place it in the bottom of a wok or smoker.
   Set the duck on a rack above the mixture. Cover tightly and smoke over medium heat for 10 minutes per side, flipping once, until the skin deepens in color.

5. Steam the Duck
   Transfer the smoked duck (set on a plate) to a steamer. Steam over high heat for 20 minutes, then reduce to low heat and continue steaming for 1 hour.
   Remove and let the duck cool. Leave it uncovered in the refrigerator or a cool, airy place for 6 hours to dry the skin.

6. Fry and Serve
   Cut the duck in half lengthwise.
   Heat oil to 180°C (350°F) and fry half of the duck until the skin is dark and crispy.
   Drain on paper towels, rest briefly, and serve hot.