Tea- & Spice-Smoked Duck

Preparation info
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By Neil Perry

Published 2008

  • About

I’ve served this classic Sichuan dish at XO. It makes a beautiful shared plate with pancakes and the usual garnishes for Peking duck. It can also be served the traditional way with steamed lotus buns.


  • 2 kg (4 lb 8 oz) duck, wing tips and tail removed
  • 2


Remove all the fat from the duck cavity. Place the ginger and spring onions inside. To make the marinade, mix together the tangerine peel, five-spive powder and the Sichuan salt and pepper and rub over the duck breasts and legs. Cover and leave to marinate in the fridge overnight.

Place the tea-smoke mix in a