Tea-Smoked Duck


U.S. Metric Ingredients
3 tbsp 45 mL Coarse salt
1 tbsp 15 mL Sichuan peppercorns
1 1 Duck, about 5 lb (2.3 kg)
6 6 Scallions, trimmed
4 slices 4 slices Ginger root
3 oz 90 g Raw rice
½ cup 125 mL Brown or black tea leaves
2 oz 60 g Sugar



  1. Toast the salt and peppercorns in a dry skillet over moderate heat, until peppercorns are fragrant.
  2. Cool the mixture, then crush with a rolling pin.
  3. Clean the duck well, removing excess fat. Flatten the duck slightly by pressing down on the breastbone to break it.
  4. Rub the duck inside and out with the salt and peppercorn mixture.
  5. Put the duck in a hotel pan, weight it, and refrigerate 1–2 days.
  6. Rinse the duck.
  7. Put the scallions and ginger slices in the cavity.
  8. Steam the duck 1–1½ hours, or until tender.
  9. Line a large wok or other heavy pan with aluminum foil.
  10. Mix together the rice, tea leaves, and sugar. Put the mixture in the bottom of the wok.
  11. Put the duck on a rack over the tea mixture and cover the pan tightly.
  12. Set the pan over high heat 5 minutes, then over moderate heat 20 minutes. Turn the heat off and let stand another 20 minutes without uncovering.
  13. Cool the duck. Chop it into pieces measuring 1–2 in. (3–5 cm), bones and all. Alternatively, bone it out and cut the meat into strips 1 in. (2.5 cm) wide. This dish is normally served at room temperature.

Per 1/6 recipe: Calories, 520; Protein, 30 g; Fat, 43 g (75% cal.); Cholesterol, 130 mg; Carbohydrates, 2 g; Fiber, 1 g; Sodium, 2969 mg.


For spicier duck, add 1 tsp (5 mL) five-spice powder to the dry marinade after toasting.

Crispy Duck

This variation may be made with smoked duck or with steamed but unsmoked duck (step 8). When the duck is cool, cut it into quarters. You may bone it if desired, but try to keep it in its original shape. Deep-fry until the skin is crisp. Drain, cut up, and serve at once. (Optional step: Rub cornstarch into the skin before deep-frying.)