📝 About This Recipe
A crown jewel of Sichuan banquet cuisine, this exquisite dish is a masterclass in flavor layering, involving marinating, steaming, smoking, and deep-frying. The duck is infused with the floral aroma of jasmine tea and camphor wood, resulting in mahogany-skinned poultry that is incredibly crisp on the outside and succulent within. It is a sophisticated balance of smoky, salty, and aromatic notes that represents the pinnacle of Chinese culinary artistry.
🥗 Ingredients
The Duck and Dry Rub
- 4-5 lbs Whole Duck (cleaned, head and feet removed if preferred)
- 2 tablespoons Sichuan Peppercorns (toasted and crushed)
- 3 tablespoons Kosher Salt
- 1 teaspoon Five Spice Powder
Aromatic Steaming Liquid
- 1/4 cup Shaoxing Rice Wine
- 3 slices Fresh Ginger (smashed)
- 3 pieces Scallions (knotted)
- 2 pieces Star Anise
Smoking Mixture
- 1/2 cup Jasmine Tea Leaves (loose leaf preferred)
- 1/2 cup Uncooked Rice (acts as a heat distributor)
- 1/4 cup Brown Sugar
- 1 piece Cinnamon Stick (broken into bits)
- 1 tablespoon Dried Orange Peel
Frying and Serving
- 6-8 cups Peanut Oil (for deep frying)
- 12 pieces Lotus Leaf Buns (Gua Bao) (steamed, for serving)
- 1/2 cup Hoisin Sauce (for dipping)
👨🍳 Instructions
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1
Toast the Sichuan peppercorns and salt in a dry wok over medium heat until fragrant and the salt turns slightly off-white. Grind them coarsely and mix with five-spice powder.
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2
Rub the spice mixture thoroughly inside and outside the duck. Place in a tray, cover, and refrigerate for at least 12-24 hours to cure and develop flavor.
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3
Rinse the duck briefly to remove excess salt and pat extremely dry with paper towels. Place the duck on a heatproof plate that fits inside your steamer.
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4
Add the ginger, scallions, star anise, and Shaoxing wine over the duck. Steam over high heat for 60-70 minutes until the meat is tender but not falling off the bone.
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5
Remove the duck from the steamer and discard the aromatics. Carefully pat the skin dry again and let it air dry for at least 30 minutes. This is crucial for a crispy skin later.
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6
Line a heavy wok or pot with several layers of heavy-duty aluminum foil. Mix the tea leaves, rice, brown sugar, cinnamon, and orange peel, and place the mixture on the foil.
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7
Place a wire rack over the smoking mixture and set the duck on the rack. Cover the wok with a tight-fitting lid (seal any gaps with damp towels if necessary).
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8
Turn the heat to high until you see wisps of smoke, then reduce to medium-low. Smoke the duck for 10-15 minutes until the skin turns a deep, beautiful mahogany brown.
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9
Turn off the heat and let the duck sit in the smoke for another 5 minutes before opening. Move the duck to a cooling rack to let the skin firm up.
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10
Heat the peanut oil in a clean wok to 375°F (190°C). Carefully lower the duck into the oil or use a ladle to continuously pour hot oil over the duck for 3-5 minutes until the skin is blistered and ultra-crisp.
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11
Drain the duck on paper towels, let it rest for 10 minutes, then chop into bite-sized pieces using a heavy cleaver.
💡 Chef's Tips
Ensure the duck is bone-dry before smoking and frying; moisture is the enemy of a crispy skin. If you don't have a wok for smoking, a disposable roasting pan works well as a substitute. Do not over-smoke the duck, as too much tea smoke can turn the flavor from aromatic to bitter. Always keep your kitchen well-ventilated during the smoking process to avoid setting off smoke alarms.
🍽️ Serving Suggestions
Serve with warm, pillowy steamed lotus leaf buns (Gua Bao). Accompany with a side of thinly sliced scallions and cucumber matchsticks for freshness. Provide a small dish of Hoisin sauce or sweet bean sauce (Tianmianjiang) for dipping. Pairs beautifully with a chilled Off-dry Riesling or a robust Pu-erh tea.