Entree: China – Anhui – 徽州熏鸭 ➤ Huīzhōu xūn yā (Huizhou-style duck that is braised in a spiced soy broth then finished with a fragrant tea-and-rice smoke)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 1 whole duck, about 3.5 lb (1.6 kg), cleaned and patted dry
- 4 cups (960 ml) water (for braising)
- 1/2 cup (120 ml) light soy sauce
- 1/4 cup (60 ml) dark soy sauce
- 1/2 cup (120 ml) Shaoxing rice wine (or dry sherry)
- 2 tbsp (30 g) rock or brown sugar
- 3 slices fresh ginger, about 15 g, smashed
- 4 scallions (green onions), cut into 2–3 inch (5–7 cm) lengths
- 2 star anise
- 1 small cinnamon stick
- 1 tsp (5 g) Sichuan peppercorns
- 1 tsp (5 g) coarse salt, or to taste
- 2 tbsp (30 ml) vegetable oil (for finishing)
- Smoking mixture: 1 cup (40 g) strong black tea leaves, 1/2 cup (100 g) uncooked rice, 2 tbsp (25 g) brown sugar

Instructions

1. Truss the duck legs and wings and prick the skin lightly all over with a skewer (avoid piercing the meat). This helps render fat and allows flavors to penetrate.
2. In a large pot combine 4 cups (960 ml) water, light soy sauce, dark soy sauce, Shaoxing wine, sugar, ginger, scallions, star anise, cinnamon, and Sichuan peppercorns. Bring to a simmer and stir until sugar dissolves.
3. Submerge the duck breast-side down in the braising liquid. Bring to a gentle simmer, cover, and braise for 30–35 minutes, turning once halfway so the duck cooks evenly. The duck should be cooked through but not falling apart.
4. Remove the duck from the braising liquid and let cool on a rack. Reserve the braising liquid for gravy or soup if desired. Pat the duck dry. For best results, place the duck uncovered in the refrigerator for 2–8 hours to air-dry the skin.
5. Prepare a wok or large heavy pot for smoking: line the bottom with a piece of foil and spread the tea leaves, uncooked rice, and brown sugar evenly on the foil. Place a wire rack above the mixture so the duck will sit on the rack without touching the smoking mixture.
6. Heat the smoking mixture over medium heat until it begins to smolder and produce fragrant smoke (covering with the wok lid). Place the duck on the rack, cover tightly, and smoke over low heat 10–15 minutes to impart a clear tea-smoke aroma. Check carefully to avoid burning; reheat the mixture briefly and smoke an additional 5–10 minutes if a stronger smoke is desired.
7. After smoking, brush the duck lightly with vegetable oil and transfer to a preheated oven set to 400°F (200°C) (or use a broiler) for 8–12 minutes to crisp and deepen the skin color, watching closely to prevent burning.
8. Rest the duck 5–10 minutes, then carve into serving pieces. Serve hot with steamed rice or thin pancakes and pickled vegetables if desired.