Tea Smoked Duck
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1 whole duck (about 1.5kg), cleaned
- • 2 tbsp Sichuan peppercorns
- • 2 tbsp salt
- • 4 slices fresh ginger
- • 3 spring onions, trimmed
- • 2 tbsp Shaoxing wine
- • 60g loose-leaf black tea
- • 60g rice
- • 60g brown sugar
Preparation Steps
Toast the Sichuan peppercorns and salt in a dry wok, then rub the warm spice salt all over the duck and refrigerate for 6 hours.
Rinse the duck, rub with Shaoxing wine, and steam with ginger and spring onions for 45 minutes until cooked through.
Pat the steamed duck completely dry with kitchen roll and air-dry for 30 minutes.
Line a wok with foil and put the tea, rice, and brown sugar in the bottom. Set a rack over the smoking mixture, place the duck on top, cover tightly, and smoke over medium-high heat for 15 minutes per side until deep amber.
Cool slightly, chop into serving pieces, and serve hot.