Tea-Smoked Duck

Name: Tea-Smoked Duck
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 1 whole duck; 3 tbsp jasmine tea leaves; 2 tbsp rice; 2 tbsp brown sugar; 1 tbsp five-spice; 2 tbsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Originating from the flavorful kitchens of Sichuan, Tea-Smoked Duck is a culinary treasure typically reserved for special occasions and family gatherings. In this home-style rendition, the dish is crafted with the practiced hand of a Chinese family cook, who intuitively measures the salt and uses fat liberally, setting the table for a communal feast.

Tender and richly aromatic, the duck is imbued with the deep, smoky essence of jasmine tea, balanced by the sweet undertones of brown sugar and the warm, complex notes of five-spice. Each bite reveals a harmony of flavors, as the soy sauce and fine sea salt meld seamlessly into the succulent meat, inviting diners to savor each morsel in shared enjoyment.

Ingredients

1whole duck
3 tbspjasmine tea leaves
2 tbsprice
2 tbspbrown sugar
1 tbspfive-spice
2 tbspsoy sauce
to tastefine sea salt

Method

Start by patting the duck dry with paper towels to remove excess moisture. Generously season the duck inside and out with fine sea salt and 1 tablespoon of five-spice powder, ensuring even coverage. This step is crucial for flavor infusion and helps the skin crisp up during cooking.
In a large, heavy-bottomed pan, heat a small amount of oil over medium-high heat. Place the duck in the pan, breast side down, and brown it for about 5 to 7 minutes until the skin is golden and crisp. Flip the duck to brown the other side, ensuring all sides have a nice golden color. This step renders some of the fat and locks in the spices.
Remove the duck from the pan and set it aside. In the same pan, add 3 tablespoons of jasmine tea leaves, 2 tablespoons of rice, and 2 tablespoons of brown sugar. Stir these ingredients over medium heat until the sugar begins to melt and the mixture starts to smoke slightly. This will create the aromatic base for smoking the duck.
Place a wire rack over the smoking mixture in the pan and set the duck on the rack, breast side up. Cover the pan tightly with a lid or aluminum foil to trap the smoke. Reduce the heat to low and let the duck smoke for about 15 to 20 minutes, or until the skin takes on a rich, deep brown color and the aroma of tea and spices is evident.
Carefully remove the duck from the smoker and transfer it to a roasting pan. Brush the duck with 2 tablespoons of soy sauce to enhance the color and flavor. Roast the duck in a preheated oven at 375°F (190°C) for about 20 to 30 minutes, or until the skin is crispy and the meat is cooked through, with juices running clear.
Once cooked, let the duck rest for 10 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring it remains moist and flavorful. Carve the duck into serving pieces and arrange them on a platter.
Finish by garnishing with fresh herbs of your choice, such as cilantro or green onions, to add a fresh contrast to the rich, smoky flavors. Serve the tea-smoked duck family-style, inviting everyone to share and enjoy the dish together.