📝 About This Recipe
This exquisite dish marries the ancient Chinese technique of tea-smoking with the delicate, ethereal notes of jasmine floral essence. The duck undergoes a meticulous process of dry-curing, steaming, and smoking to achieve a shatteringly crisp skin and succulent, perfume-infused meat. It is a sensory masterpiece that balances the deep, earthy richness of the poultry with the bright, aromatic lift of high-quality jasmine blossoms.
🥗 Ingredients
The Duck & Cure
- 5-6 lbs Whole Pekin Duck (cleaned, giblets removed, and patted very dry)
- 2 tablespoons Sichuan Peppercorns (toasted and coarsely ground)
- 3 tablespoons Kosher Salt
- 1 teaspoon Five-Spice Powder
- 2 inch piece Fresh Ginger (sliced into rounds)
- 4 pieces Scallions (smashed)
The Smoking Mixture
- 1/2 cup Loose-leaf Jasmine Green Tea (high quality for best aroma)
- 1/2 cup Uncooked White Rice (acts as a heat distributor)
- 1/4 cup Brown Sugar (packed)
- 2 pieces Cinnamon Stick (broken into shards)
- 3 pieces Star Anise
Aromatic Jasmine Glaze
- 1 teaspoon Food-grade Jasmine Floral Essence (or 2 tablespoons jasmine water)
- 3 tablespoons Honey
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Shaoxing Rice Wine
👨🍳 Instructions
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1
Toast the Sichuan peppercorns and salt in a dry pan over medium heat until fragrant and the salt turns slightly off-white. Grind the mixture coarsely and rub it all over the inside and outside of the duck. Place ginger and scallions inside the cavity.
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2
Place the duck on a wire rack over a baking sheet and refrigerate, uncovered, for 12 to 24 hours. This air-drying process is crucial for achieving crispy skin.
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3
Set up a large steamer. Steam the duck over boiling water for 45-50 minutes. This renders out excess fat and ensures the meat remains moist during the smoking process.
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4
Remove the duck from the steamer and let it cool and dry completely on a rack for at least 30 minutes. Pat away any surface moisture with paper towels.
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5
Line a heavy wok or a deep cast-iron pot with two layers of heavy-duty aluminum foil, leaving an overhang. Mix the jasmine tea, rice, brown sugar, cinnamon, and star anise, and spread this mixture in the bottom of the pot.
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6
Place a wire rack over the smoking mixture. Position the duck on the rack, breast-side up. Cover the pot with a tight-fitting lid, sealing the edges with more foil to prevent smoke from escaping.
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7
Turn the heat to high. Once you see a thin wisp of smoke escaping (about 5 minutes), reduce heat to medium-low and smoke for 12-15 minutes. Turn off the heat and let it sit, covered, for another 10 minutes to absorb the jasmine aroma.
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8
While the duck is smoking, whisk together the honey, soy sauce, Shaoxing wine, and jasmine floral essence in a small bowl until smooth.
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9
Remove the duck from the smoker. For the final crisping, you can either deep-fry the duck briefly or roast it in a 425°F (220°C) oven for 15 minutes until the skin is deep mahogany and brittle.
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10
Brush the warm jasmine glaze generously over the duck skin immediately after the final crisping stage.
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11
Let the duck rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring every bite is succulent.
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12
Carve the duck into bite-sized pieces, ensuring each piece has a portion of the aromatic, smoked skin.
💡 Chef's Tips
Always use food-grade jasmine essence or high-quality floral water; synthetic perfumes will ruin the dish. If you don't have a wok, a Dutch oven works perfectly as a makeshift smoker. Ensure the duck is completely dry before smoking; moisture acts as a barrier to the smoke flavor. Do not skip the steaming step, as it renders the thick layer of duck fat that would otherwise prevent the skin from crisping. Open your kitchen windows and turn on the exhaust fan before you start the smoking process!
🍽️ Serving Suggestions
Serve with warm, handmade Mandarin pancakes and thinly sliced cucumbers. Pair with a chilled glass of Gewürztraminer or a light, floral Pinot Noir. A side of plum sauce infused with a drop of jasmine water complements the smoky notes. Accompany with a simple stir-fry of baby bok choy to balance the richness of the duck. Serve alongside a pot of the same high-quality jasmine tea used in the smoking process.