Tea Smoked Duck Recipe

Name: Tea Smoked Duck
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole cleaned duck (preferably Peking where the breasts are larger); 1 large piece ginger root, crushed; 1 bunch spring onions; 1 tablespoon ground cloves; 1 (6-inch) piece cassia cinnamon, preferably Chinese; 1 Sichuan red peppercorns; 1/2 cup maltose sugar or honey; 1/4 cup kosher salt; 1 cup fine Chinese black tea (Darjeeling, Ceylon are fine substitutes); 1 tablespoon saltpeter (optional but in original recipes); Water, enough to just cover duck in bath; Sesame /vegetable oil, for basting; 1 pound of camphor wood (chips are fine) Other types of wood such almond can be used); 1 cup brown sugar; 1 bag dried tea twigs, optional

Servings: persons

1 whole cleaned duck (preferably Peking where the breasts are larger)
1 large piece ginger root, crushed
1 bunch spring onions
1 tablespoon ground cloves
1 (6-inch) piece cassia cinnamon, preferably Chinese
1 Sichuan red peppercorns
1/2 cup maltose sugar or honey
1/4 cup kosher salt
1 cup fine Chinese black tea (Darjeeling, Ceylon are fine substitutes)
1 tablespoon saltpeter (optional but in original recipes)
Water, enough to just cover duck in bath
Sesame /vegetable oil, for basting
1 pound of camphor wood (chips are fine) Other types of wood such almond can be used)
1 cup brown sugar
1 bag dried tea twigs, optional

1
Combine all the ingredients, except sesame/vegetable oil, for the marinade in a bath solution and place cleaned duck in it overnight.
2
Hang dry and rest for at least 2 hours.
3
Hang duck in smoking oven with hook on the upper neck.
4
Place the camphor wood, brown sugar, tea twigs, if available, on a pan at the base of the oven and heat oven to 350 degrees F. Some recipes call for tea leaves but tea leaves in the sugar/camphor mixture does not add that much tea flavor to the ducks.
5
Roast the duck for approximately 40 minutes, but depends on size of duck, type of oven, etc.
6
For best results for a crispy skin, the last 5 to 10 minutes should be at 400 degrees F, with a final basting of sesame/vegetable oil on the skin of the duck.
7
Duck can be flashed in hot oil to finish, if timing for service is critical.
8
Cut and serve hot, with buns and sauce, optional.

1062

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole cleaned duck (preferably Peking where the breasts are larger), 1 large piece ginger root, crushed, 1 bunch spring onions, 1 tablespoon ground cloves, and more.

Yes, Tea Smoked Duck falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tea Smoked Duck

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