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Best Easy Sichuan Tea Smoked Duck Recipe

Name: Best Easy Sichuan Tea Smoked Duck Recipe
Total time: 240 min
Yield: 220 g
Ingredients: duck 3.5 lbs; green onion 3 pieces; ginger 3 slices; tea leaves 1 cup; camphor wood chips 1 cup; rice 1 cup; soy sauce 6 tbsp; Shaoxing wine 4 tbsp; salt 2 tsp; five-spice powder 1 tsp; sugar 2 tbsp

Sichuan tea smoked duck infused with tea leaves and camphor is an aromatic delicacy. A high protein, family celebration dish with unique smoky flavor.

Cook 240 min Difficulty HARD 310 kcal

#high protein #mediterranean

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Ingredients

Main ingredients

duck 3.5 lbs
green onion 3 pieces
ginger 3 slices
tea leaves 1 cup
camphor wood chips 1 cup
rice 1 cup

Seasonings/Sauce

soy sauce 6 tbsp
Shaoxing wine 4 tbsp
salt 2 tsp
five-spice powder 1 tsp
sugar 2 tbsp

Nutrition summary

Carbohydrates 7 g 9%

Protein 32 g 42%

Fat 17 g 49%

Serving size 220g

Cooking steps

1

Pat the duck dry and rub with salt both inside and outside, making sure to cover the skin evenly and allow to rest for 30 minutes.
2

Prepare the marinade by mixing soy sauce, Shaoxing wine, five-spice powder, and sugar, then coat the duck thoroughly with the mixture and refrigerate for at least 2 hours.
3

Stuff the duck cavity with green onion and ginger slices, then steam the duck on medium-high heat for 1 hour until partially cooked and fat rendered.
4

Combine tea leaves, camphor wood chips, and uncooked rice in a large wok lined with foil; place the steamed duck on a rack above and cover tightly.
5

Smoke the duck over medium-low heat for 40 minutes, then uncover and let the duck rest for 10 minutes; carve and serve immediately for best flavor and aroma.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The key ingredient in this recipe is duck, which provides the rich, savory protein base for the dish. The tea leaves and camphor wood chips are essential for developing the unique, aromatic smoky flavor that distinguishes Sichuan tea smoked duck.

Q. How is heat controlled during the smoking process?

During the smoking step, maintaining medium-low heat is crucial. This ensures the smoke infuses the duck without burning the tea leaves or camphor chips, resulting in a balanced smoky aroma and tender meat. Covering the wok tightly helps retain smoke and heat evenly.

Q. How can I prevent the duck from becoming dry during cooking?

To prevent dryness, steam the duck before smoking to render fat while keeping the meat moist. Resting the duck after smoking allows juices to redistribute, ensuring a succulent texture when sliced.

Q. What is the nutrition profile of Sichuan tea smoked duck?

Each serving of Sichuan tea smoked duck features approximately 310 kcal, 32g protein (42%), 17g fat (49%), and 7g carbs (9%). This makes it a high-protein dish suitable for family celebrations and those seeking a flavorful, substantial meal.

Best Easy Sichuan Tea Smoked Duck Recipe

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