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Zhangcha duck: photo of the dish
Illustrative photo: N509FZ — CC BY-SA 4.0, Wikimedia Commons
Meat

Zhangcha duck

Duck marinated, steamed, then smoked over Zhangcha tea leaves, which give it a woody, smoky aroma. The skin is crisp and the flesh tender and slightly sweet, a speciality of Sichuan province.

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Ingredients

Ingredients

Marinade

Fumage

Spices & seasoning

Optional extras

On the side

Instructions

  1. Trim the excess fat from the duck, dry it well, then prick the skin all over with a fork without piercing the flesh.
  2. Mix the soy sauce, rice wine, brown sugar, five-spice, salt, crushed ginger and garlic, then rub the duck inside and out. Leave to marinate in the fridge for 2 hours, turning it occasionally.
  3. Place the duck on a deep plate and steam it for 60 minutes, until the flesh pulls away easily.
  4. Leave the duck to cool for 20 minutes, then brush it with oil and pat dry with a clean cloth.
  5. In a wok covered with foil pierced with a few holes, mix the rice, tea and brown sugar. Heat over high heat until smoke appears.
  6. Place a rack over the mixture, set the duck on top, cover tightly and smoke for 8 to 10 minutes over medium heat.
  7. Cut the duck into pieces and serve hot with steamed buns and cucumber slices.

Variations and tips

Oven version. Cook the marinated duck in the oven at 180 °C for 1 hour 15 minutes, basting it with the marinade, then smoke it briefly before serving.

With what's available here. Replace the smoked tea with ordinary black tea and add a teaspoon of smoked paprika to recover the woody flavour.

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Original Ecomely recipe.