Camphor Tea Smoked Duck
A renowned classic made by four stages—brining, smoking, steaming, and frying—producing crispy duck skin without a heavy smoky taste.
Ingredients
Dressed duck (giblets removed, washed and patted dry)
about 3500g
Coarse salt
3 tbsp
Rose essence wine
2 tbsp
Aluminum foil (to line the wok bottom)
to taste
Wire rack (to place inside the wok)
1
Braising spices (in a cloth bag)
to taste
Star anise
to taste
Dried tangerine peel
to taste
Sichuan peppercorns
to taste
Ginger
to taste
Licorice root
to taste
Cinnamon bark
to taste
Smoking materials
to taste
Camphor wood shavings
to taste
Black tea
to taste
Orange peel
to taste
Water (for the braising liquid)
10 cups
Instructions
1
Make the braising liquid
Place the braising spices in a cloth bag. Pour in 10 cups of water and simmer for 20 minutes. Remove the bag, then add the salt and wine, and set aside.
2
Marinate the duck
Remove the duck's giblets, wash and pat it dry. Submerge the duck in the braising liquid for 6 hours (the liquid should completely cover the duck). Remove and let the excess drip off.
3
Smoke and steam
Line the bottom of a wok with aluminum foil, then scatter the smoking materials over it. Set a wire rack on top and place the duck on the rack. Cover and smoke over high heat until smoke appears. Continue smoking for about 10 minutes, flip the duck, and smoke for another 5 minutes until the duck is light golden all over. Transfer the duck to a steamer and steam over water for about 2 hours until about 70% cooked. Remove and set aside.
4
Deep-fry
Heat a generous amount of oil until very hot. Add the duck and fry until the skin turns golden. Remove, chop into pieces, arrange on a serving plate, and serve immediately.
