Cherry & Dennis Helper Habitat
Sichuan Tea-Smoked Duck
四川樟茶鴨
Recipe overview
Five-spice duck is briefly smoked over tea, rice and sugar, then steamed fully and oven-crisped for the defining layered aroma.
01
Ingredients
Main ingredients
- 1 kg skin-on half duck
- 15 g jasmine tea leaves for smoking
- 40 g uncooked rice for smoking
- 25 g brown sugar for smoking
Seasoning
- 2 tsp five-spice powder
- 2 tbsp light soy sauce
- 2 tbsp Shaoxing rice wine
- 1 tsp salt
02
Tools
- heavy wok with tight lid
- foil
- metal rack
- steamer pot
- oven
- roasting tray
- tongs
- food thermometer
03
Steps
Step 1
Inspect the duck for stray feathers and pat the skin dry
Inspect the duck for stray feathers and pat the skin dry.
Step 2
Mix five-spice
Mix five-spice, soy sauce, rice wine and salt; rub all over the duck.
Step 3
Cover and refrigerate the seasoned duck for 60 minutes
Cover and refrigerate the seasoned duck for 60 minutes.
Step 4
Pat duck skin dry again and start heating water in the steamer
Pat duck skin dry again and start heating water in the steamer.
Step 5
Line the heavy wok with foil
Line the heavy wok with foil; add tea, uncooked rice and brown sugar and place a metal rack above.
Step 6
Run the extractor fan and heat over medium flame until fragrant smoke appears
Run the extractor fan and heat over medium flame until fragrant smoke appears.
Step 7
Put duck skin-up on the rack
Put duck skin-up on the rack, seal the lid and smoke over low heat about 15 minutes.
Step 8
Turn off heat
Turn off heat, wait until smoke settles before opening, then transfer duck to the steamer.
Step 9
Steam about 35 minutes and check thickest meat reaches 74°C
Steam about 35 minutes and check thickest meat reaches 74°C; steam longer if needed.
Step 10
Remove duck
Remove duck, dry the skin and preheat oven to 220°C.
Step 11
Roast skin-up about 15 minutes until golden and crisp without burning
Roast skin-up about 15 minutes until golden and crisp without burning.
Step 12
Rest 5 minutes
Rest 5 minutes, carve and serve; the meat must be fully cooked with no bloody juices.
Common mistakes
- Opening smoking lid while smoke is active
- Wet skin prevents crisp finish
- Judging doneness by skin colour alone
Tips
Keep the smoking lid tight with ventilation running; confirm 74°C after steaming and use roasting only to crisp skin.
