Smoked Tea Duck


Preparation info
  • Serves


    as a main course .
    • Difficulty


Appears in

By Barbara Tropp

Published 1982

  • About

This is an ethereal duck, traditionally smoked over jasmine tea leaves and pungent camphorwood, and here flavored by the tea in the company of more easily obtained spices. The result is a richly perfumed bird with an incredibly crisp skin, a thin layer of delicately seasoned fat, and a memorably tender flesh.

  • The transformation from raw duck to smoked duck involves four separate steps, each leisurely, and requiring no particular expertise. Even the deep-frying,