Tea Smoked Duck

🛒 Ingredients

• Whole duck 250 g · 843 kcal
• Chinese five-spice powder 3 g · 8 kcal
• Sichuan peppercorns 1 g · 5 kcal
• Shaoxing wine 13 g · 13 kcal
• Fresh ginger 5 g · 4 kcal
• Scallions 8 g · 2 kcal
• Dried orange peel 3 g · 1 kcal
• Star anise 1 g · 5 kcal
• Cinnamon stick 1 g · 3 kcal

👨‍🍳 Instructions

1. Clean the duck thoroughly, removing any excess fat and innards. Pat it completely dry inside and out with paper towels.
2. Rub the duck generously with salt, Chinese five-spice powder, and Sichuan peppercorns, both inside and out. Stuff the cavity with sliced ginger and scallions.
3. Pour Shaoxing wine over the duck, then cover and refrigerate for at least 4 hours, preferably overnight, to marinate.
4. After marinating, remove the duck and drain any liquid. Place the duck in a steamer and steam for 45-60 minutes until fully cooked and tender.
5. Once steamed, remove the duck and carefully pat it very dry again, ensuring no moisture remains on the skin for crisping.
6. Line a large wok or roasting pan with foil, then add black tea leaves, uncooked rice, sugar, dried orange peel, star anise, and cinnamon stick for the smoking mixture.
7. Place a wire rack over the smoking mixture in the wok. Put the dried duck on the rack, cover tightly with the lid or another layer of foil, and heat over medium-high heat until smoke appears.
8. Reduce heat to low and smoke the duck for 20-30 minutes, or until the skin turns a rich golden brown and is fragrant.
9. Carefully remove the smoked duck from the wok, discard the smoking mixture, and let the duck rest for 10-15 minutes before carving and serving.