Camellia Tea Smoked Duck
A renowned Sichuan specialty featuring a glossy red exterior, crisp skin and tender meat, infused with the rich aromas of camphor wood and flower tea.
Ingredients
Fat male duck (make a 7 cm horizontal cut at the back tail end, remove the innards and anus)
1 (2000 g)
Flower tea (for smoking)
50 g
Camphor tree leaves (for smoking)
50 g
Sweet fermented rice juice (marinade)
50 g
Rice straw (for smoking)
500 g
Pine and cypress branches (for smoking)
500 g
Refined salt (marinade)
10 g
Sesame oil
10 g
Cooking wine (marinade)
25 g
Sichuan peppercorns (marinade)
1 g
White pepper powder (marinade)
1.5 g
Cooked vegetable oil (for frying)
1000 g
Instructions
1
Step 1
Make a 7 cm horizontal cut at the back tail end of the duck; remove the innards and anus.
2
Step 2
Mix the cooking wine, sweet fermented rice juice, white pepper powder, salt, and Sichuan peppercorns together, rub evenly over the duck, marinate for 8 hours, then remove.
3
Step 3
Blanch briefly in boiling water to tighten the skin, drain, and place in the smoking oven.
4
Step 4
Mix the flower tea, rice straw, pine and cypress bark, and camphor tree leaves together as smoking material; smoke until the duck skin turns yellow, then remove.
5
Step 5
Steam in a steamer for 2 hours, then let cool.
6
Step 6
Heat the cooked vegetable oil until 80% hot, place the smoked and steamed duck in, and fry until the duck skin is crispy and fragrant.
