📝 About This Recipe
Originating from the Sichuan province, Zhangcha Duck is a legendary banquet dish that represents the pinnacle of Chinese culinary technique. This multi-stage masterpiece involves marinating, steaming, and smoking the duck over aromatic tea leaves and camphor wood (or spices) before a final flash-fry for crispiness. The result is a deeply mahogany-skinned bird with tender, succulent meat infused with a hauntingly complex smoky aroma and the tingle of Sichuan peppercorns.
🥗 Ingredients
The Bird
- 1 piece Whole Duck (approx. 4-5 lbs, cleaned and patted dry)
- 3 tablespoons Shaoxing Rice Wine (for rubbing)
Dry Rub & Marinade
- 2 tablespoons Sichuan Peppercorns (toasted and crushed)
- 3 tablespoons Kosher Salt
- 2 inch piece Ginger (smashed)
- 4 stalks Scallions (bruised)
- 3 whole Star Anise (broken into pieces)
Smoking Mixture
- 1/2 cup Black Tea Leaves (Lapsang Souchong or Pu-erh preferred)
- 1/2 cup Uncooked White Rice (acts as a heat distributor)
- 1/4 cup Brown Sugar (for color and sweetness)
- 1 piece Cinnamon Stick (crushed)
- 2 pieces Dried Orange Peel (optional but traditional)
Frying & Finishing
- 6 cups Peanut or Vegetable Oil (for deep frying)
- 1 tablespoon Sesame Oil (for brushing)
👨🍳 Instructions
-
1
Toast the Sichuan peppercorns and salt in a dry wok over medium heat until the salt turns slightly off-white and the peppercorns are highly fragrant. Grind them into a coarse powder using a mortar and pestle.
-
2
Rub the duck inside and out with Shaoxing wine. Then, rub the toasted salt and pepper mixture thoroughly over the skin and inside the cavity. Stuff the cavity with smashed ginger, scallions, and star anise.
-
3
Place the duck in a large dish, cover with plastic wrap, and refrigerate for at least 12 hours, preferably 24. This allows the flavors to penetrate deep into the bone.
-
4
Prepare a steamer. Place the duck on a heatproof plate and steam over high heat for 60-70 minutes until the meat is tender but not falling off the bone. Drain any rendered fat and liquid, then pat the duck completely dry.
-
5
Line a heavy wok or old pot with heavy-duty aluminum foil. Mix the tea leaves, rice, brown sugar, cinnamon, and orange peel, and spread this mixture over the foil.
-
6
Place a wire rack over the smoking mixture. Position the dried duck on the rack. Cover the wok with a tight-fitting lid (seal the edges with damp towels if necessary to prevent smoke from escaping).
-
7
Turn the heat to high. Once you see a thin wisp of smoke escaping, smoke the duck for 10-15 minutes. Turn off the heat and let it sit, covered, for another 10 minutes to absorb the 'tea spirit'.
-
8
Remove the duck and let it air dry for 30 minutes. This step is crucial for achieving a crispy skin during the final fry.
-
9
Heat the frying oil in a clean wok to 375°F (190°C). Carefully lower the duck into the oil or use a ladle to constantly pour hot oil over the duck skin.
-
10
Fry for 3-5 minutes until the skin is a deep, glistening mahogany and exceptionally crispy. Be careful not to burn the sugar residue from the smoking process.
-
11
Drain the duck on a wire rack for 5 minutes. Brush lightly with sesame oil for extra shine and aroma.
-
12
Carve the duck into bite-sized pieces using a heavy cleaver, ensuring each piece has a bit of skin and meat.
💡 Chef's Tips
Always ensure the duck is bone-dry before smoking and frying; moisture is the enemy of a good crust. If you don't have a wok for smoking, use an old roasting pan you don't mind discoloring. For a more authentic 'Zhangcha' flavor, try to find Lapsang Souchong tea, which is already pine-smoked. Don't skip the steaming step; it renders the fat and ensures the meat is succulent rather than tough. Use a high-smoke-point oil like peanut oil to avoid acrid flavors during the final crisping stage.
🍽️ Serving Suggestions
Serve with warm, pillowy lotus leaf buns (Gua Bao) and a smear of hoisin sauce. Accompany with slivered scallions and matchstick-cut cucumbers for freshness. A side of Sichuan pickled vegetables (Pao Cai) cuts through the richness of the duck perfectly. Pair with a bold Oolong tea or a crisp Riesling to complement the smoky notes.