Chinese
Tea-Smoked Duck
This Sichuan-style tea-smoked duck is first rubbed with salt and Sichuan pepper, then steamed, smoked over tea leaves, rice, and sugar, and briefly fried until the skin is fragrant and crisp. The meat stays tender with a gentle aroma of smoke, spice, and tea.
Ingredients
- Duck legs, skin-on2 large
- Kosher salt2 tsp
- Sichuan peppercorns1 1/2 tsp
- Shaoxing wine1 tbsp
- Fresh ginger, sliced4 slices
- Scallions, cut into lengths2
- Star anise1
- Cassia cinnamon stick1 small piece
- Loose Chinese black tea or jasmine tea leaves3 tbsp
- Uncooked rice3 tbsp
- Brown sugar3 tbsp
- All-purpose flour1 tbsp
- Neutral oil, for frying3 cups
- Ground roasted Sichuan pepper and salt, for serving1 tsp
Method
- Toast the Sichuan peppercorns in a dry pan over low heat until fragrant, then crush them coarsely with the kosher salt.
- Rub the duck legs all over with the Sichuan pepper salt and Shaoxing wine, then add the ginger, scallions, star anise, and cassia cinnamon.
- Cover and refrigerate the duck overnight, turning once if possible.
- Remove the duck from the refrigerator 30 minutes before cooking and brush off any excess spices, ginger, and scallion.
- Set the duck skin-side up on a heatproof plate and steam over vigorously boiling water for 45 to 55 minutes, until the meat is tender and cooked through.
- Transfer the duck to a rack and let it air-dry for 20 minutes so the skin loses surface moisture.
- Line a wok with several layers of foil, then add the tea leaves, rice, brown sugar, and flour in an even pile in the center.
- Place a rack above the smoking mixture, set the duck on the rack skin-side up, and cover the wok tightly with a lid or foil.
- Heat the wok over medium-high heat until smoke appears, then reduce to medium and smoke the duck for 8 to 10 minutes.
- Turn off the heat and let the covered wok stand for 5 minutes before uncovering carefully.
- Heat the neutral oil in a wok or deep pot to 350°F.
- Fry the smoked duck legs for 2 to 3 minutes, turning carefully, until the skin is deep amber and crisp.
- Drain on a rack, rest for 5 minutes, then chop through the bone Chinese-style or slice the meat from the bone.
- Serve hot with a small dish of roasted Sichuan pepper salt.
Common questions
Can I substitute duck breasts or whole duck for duck legs in tea-smoked duck?
Duck legs are best because they stay juicy through steaming and smoking. Whole duck works with longer steaming and smoking time. Duck breasts are less ideal; if used, reduce steaming and watch closely to avoid drying out.
How far ahead can I marinate the duck, and can I shorten the overnight step?
Overnight marinating gives the best flavor. You can do 6 to 8 hours if needed, but the spice seasoning will be less deep. Don’t marinate much longer than 24 hours or the texture can become overly salty.
What are the most common mistakes when steaming and smoking tea-smoked duck?
The biggest mistakes are steaming too hard or too long, which can make the skin soggy, and skipping the air-dry step. Also avoid too much smoking mixture in the wok; it should smolder, not burn.
How should I store leftovers, and can tea-smoked duck be reheated?
Store leftovers airtight in the fridge for up to 3 days. Reheat gently in a low oven, covered loosely with foil, until warmed through. Avoid microwaving if possible, since it softens the skin and dulls the smoky aroma.
What should I serve with tea-smoked duck, and how do I use the Sichuan pepper salt?
Serve with steamed rice, plain noodles, or crisp vegetables to balance the rich duck. The ground roasted Sichuan pepper and salt is usually sprinkled lightly over sliced duck at the table, or served on the side for dipping.