Tea-Smoked Duck (China)

An authentic recipe for traditional Chinese Tea-Smoked Duck, showcasing a unique combination of spice marination, steaming, and black tea smoking.

Level Hard Prep 40 min Cook 50 min Servings 4 Score 4.9/10

Ready in

90 min

Makes 4 servings

Prep 40m

Cook 50m

Level Hard

About this recipe

An authentic recipe for traditional Chinese Tea-Smoked Duck, showcasing a unique combination of spice marination, steaming, and black tea smoking.

A traditional Chinese delicacy featuring tender duck infused with aromatic tea leaves and spices through indoor hot-smoking.

Rub the duck thoroughly inside and out with salt and toasted Sichuan peppercorns, then marinate with Shaoxing wine, ginger, and scallions for at least 2 hours.
Steam or lightly poach the duck for about 30 minutes until partially cooked and tender, then pat the skin completely dry.
Line a wok or heavy pot with heavy-duty aluminum foil.
Mix the loose black tea leaves, uncooked rice, brown sugar, star anise, and cinnamon, and scatter the mixture directly onto the foil.
Place a wire rack inside the wok over the smoking mixture, set the duck on the rack, and cover tightly with a tight-fitting lid.
Heat over medium-high heat until smoke forms, then reduce heat and smoke the duck for 15-20 minutes until the skin turns a deep golden-brown and is infused with smoky flavor.
20 min

Calories 450

Protein 32g

Carbs 12g

Fat 30g

Fiber 1g

Sugar 5g

Sodium 580mg

Serving Size 1 serving

Prep 40 min

Cook 50 min

Total 90 min

Overall 9.4 /10

Expert 4.9 95% conf.

Reviewed by FindEdition Kitchen

An exquisite masterpiece of Chinese culinary art, balancing rich duck meat with an intoxicating smoky tea fragrance.

A traditional Chinese delicacy featuring tender duck infused with aromatic tea leaves and spices through indoor hot-smoking.

Summary

An authentic recipe for traditional Chinese Tea-Smoked Duck, showcasing a unique combination of spice marination, steaming, and black tea smoking.

Ensure your kitchen is well-ventilated or turn on the kitchen exhaust hood before starting the smoking step
Line your wok thoroughly with foil to make cleanup easy after the sugar and tea caramelize
Chop the smoked duck into neat serving pieces and garnish with fresh cilantro