📝 About This Recipe
Hailing from the Sichuan province of China, Zhangcha Duck is a legendary culinary feat that balances delicate aromatics with intense savory depth. This multi-stage process involves marinating, steaming, smoking over jasmine tea and camphor, and a final flash-fry to achieve a shatteringly crisp, mahogany skin. The result is a tender, succulent meat infused with a haunting, smoky perfume that is unlike any other poultry dish in the world.
🥗 Ingredients
The Duck
- 5 lbs Whole Duck (cleaned, head and feet removed if preferred)
- 3 tablespoons Shaoxing Rice Wine (for rubbing)
The Dry Rub (Cure)
- 2 tablespoons Sichuan Peppercorns (toasted and crushed)
- 3 tablespoons Kosher Salt
- 1 teaspoon Five-Spice Powder
- 1/2 teaspoon Ginger Powder
Steaming Aromatics
- 3 slices Fresh Ginger (smashed)
- 4 stalks Scallions (cut into 2-inch lengths)
- 2 whole Star Anise
The Smoking Mixture
- 1/2 cup Uncooked White Rice (acts as a heat diffuser)
- 1/2 cup Jasmine Tea Leaves (loose leaf preferred)
- 1/2 cup Brown Sugar (for color and sweetness)
- 2 pieces Cinnamon Sticks (broken up)
- 1 piece Orange Peel (dried)
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
Prepare the dry rub by toasting Sichuan peppercorns and salt in a dry pan over medium heat until fragrant and the salt turns slightly off-white. Grind them coarsely and mix with five-spice and ginger powder.
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2
Pat the duck extremely dry inside and out. Rub the entire cavity and skin with Shaoxing wine, followed by the toasted spice rub. Place in a tray, cover, and refrigerate for 12-24 hours to cure.
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3
Rinse the excess salt from the duck and pat dry again. Place ginger, scallions, and star anise inside the cavity.
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4
Set up a large steamer. Steam the duck over high heat for 60-70 minutes until the meat is tender but not falling off the bone. Remove and let it air-dry for at least 2 hours (a fan can speed this up; dry skin is crucial for the smoke to adhere).
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5
Line a heavy wok or old pot with several layers of heavy-duty aluminum foil. Mix the rice, tea leaves, brown sugar, cinnamon, and orange peel, then spread this mixture on the foil.
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6
Place a wire rack over the smoking mixture and place the duck on the rack. Cover the wok with a tight-fitting lid. Wrap the edges with damp towels to prevent smoke from escaping.
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7
Turn the heat to high. Once you see wisps of smoke escaping (about 5 minutes), reduce heat to medium-low and smoke for 10-15 minutes. Turn off the heat and let it sit, covered, for another 10 minutes.
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8
Remove the duck from the smoker. It should be a beautiful golden-brown. Let it rest and cool completely to room temperature.
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9
In a large wok or deep fryer, heat peanut oil to 375°F (190°C). Carefully lower the duck into the oil (or ladle hot oil over it repeatedly) for 3-5 minutes until the skin is dark mahogany and very crispy.
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10
Drain the duck on a wire rack for 5 minutes. Carve into bite-sized pieces, ensuring each piece has a bit of the crisp, smoky skin.
💡 Chef's Tips
The secret to the best Zhangcha duck is the drying phase; if the skin is wet, it will become bitter during smoking and won't crisp during frying. Use an old wok for smoking as the high sugar content can leave a stubborn residue on high-end cookware. If you cannot find camphor wood chips (the traditional 'cha' in Zhangcha), the jasmine tea and orange peel provide a fantastic substitute for home cooks. Do not skip the steaming step—this renders the fat and ensures the meat remains juicy during the final high-heat fry.
🍽️ Serving Suggestions
Serve with warm, pillowy steamed lotus leaf buns (Gua Bao) and a smear of hoisin sauce. Accompany with slivered scallions and cucumber matches to provide a fresh crunch against the rich duck. A side of Sichuan pickled vegetables (Suan Cai) cuts through the fattiness perfectly. Pair with a bold Oolong tea or a crisp, off-dry Riesling to complement the smoky and spicy notes.