Chinese Tea-Smoked Duck

Name: Chinese Tea-Smoked Duck
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Chinese
Ingredients: 125 ml/4 fl oz/½ cup soy sauce; 2 star anise; 2 kg/4 lb 8 oz whole prepared duck, excess fat removed; 50 g/1¾ oz/¼ cup Lapsang Souchong tea leaves; 115 g/4 oz/½ cup granulated sugar; 1 cinnamon stick; 100 g/3½ oz/½ cup long-grain white rice; shredded Chinese cabbage, cucumber batons, chopped spring onions and steamed rice (optional), to serve; shredded Chinese cabbage, cucumber batons, chopped spring onions and steamed rice (optional), to serve; shredded Chinese cabbage, cucumber batons, chopped spring onions and steamed rice (optional), to serve; shredded Chinese cabbage, cucumber batons, chopped spring onions and steamed rice (optional), to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 35

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

As a tribute to my grandmother’s love of Lapsang Souchong tea, I have used it as the base of the smoking mixture in this recipe. Whenever my mother and I prepared this together, we made sure all the kitchen windows were open, as the aroma of the smoking tea is all-pervasive and persistent.

Ingredients

2 kg/4 lb 8 oz whole prepared duck, excess fat removed
125

Asia
China
Main course

Method

Rinse the duck thoroughly with boiling water, then pat dry with kitchen paper. Lightly prick the skin all over with a skewer or thin-bladed knife, but do not pierce the meat.

Put three-quarters of the soy sauce, the star anise, cinnamon stick and 125ml/4fl oz/½ cup water in the base of a large steamer. Alternatively, use a large saucepan fitted with a wire rack. Put the duck in the stea