Entree: China – Central Culinary Region – 樟茶鸭 ➤ Zhāngchá Yā (Whole duck smoked over camphor wood and tea leaves then finished to achieve fragrant smoky, crisp skin)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 8 hrs 30 min

Total 9 hrs 40 min

Ingredients

- 1 whole duck, about 4–5 lb (1.8–2.3 kg), cleaned and patted dry
- 4 tbsp (60 ml) light soy sauce
- 2 tbsp (30 ml) Shaoxing wine
- 1 tbsp (15 ml) dark soy sauce (for color)
- 2 tsp (10 g) sugar
- 1 tbsp (15 g) coarse salt, divided (plus more to taste)
- 1 tsp (2 g) Chinese five-spice powder
- 1 thumb fresh ginger, sliced, about 1 oz (25 g)
- 3 scallions, smashed, about 3 oz (85 g)
- 2 cloves garlic, smashed
- 1 tbsp (15 ml) sesame oil (for finishing)
- For smoking: 1/2 cup (100 g) uncooked medium-grain rice, 1/4 cup (about 15 g) black tea leaves (Pu-erh or strong black tea), 1/4 cup (about 20 g) camphor wood chips (or substitute applewood or oak)
- 2 tbsp (25 g) granulated sugar for smoking bed
- Optional for crisping: 2–3 cups (480–720 ml) neutral oil for deep-frying or preheated oven at high temperature for roasting

Instructions

1. Marinate the duck: combine 4 tbsp (60 ml) light soy, 2 tbsp (30 ml) Shaoxing wine, 1 tbsp (15 ml) dark soy, 2 tsp (10 g) sugar, 1/2 tbsp (7 g) salt, and 1 tsp (2 g) five-spice. Rub inside and out of the duck and place sliced ginger, smashed garlic, and scallions inside the cavity. Marinate refrigerated for at least 4 hours or overnight for best flavor.
2. Air-dry the skin: remove duck from marinade, pat very dry. Prick skin lightly between the breasts and legs to help render fat. Rub remaining 1/2 tbsp (7 g) salt over the skin. Hang the duck in a cool, well-ventilated place or set on a rack in the refrigerator uncovered for 4–8 hours (or overnight) until the skin is dry to the touch.
3. Prepare the smoking bed: line the bottom of a wok or large metal pan with foil. Spread 1/2 cup (100 g) rice, 1/4 cup (15 g) tea leaves, 1/4 cup (20 g) camphor wood chips, and 2 tbsp (25 g) granulated sugar evenly on the foil. Place a rack above the smoking bed so the duck will not touch the smoking material.
4. Smoke the duck: place the dried duck on the rack over the smoking bed. Heat the smoking materials over medium-high heat until they just begin to smolder and produce smoke, then immediately cover tightly with a lid. Smoke for 12–18 minutes, checking that smoke is steady but not blazing. Remove the lid and let the duck rest briefly.
5. Finish to crisp the skin: two options—roast or deep-fry.
   - Roast method: preheat oven to 425°F (220°C). Place smoked duck on a rack breast-side up and roast 20–30 minutes until skin is dark and crisp and internal temperature reaches 165°F (74°C).
   - Deep-fry method: heat neutral oil to 350°F (175°C) in a deep pot and carefully lower the duck; fry until skin puffs and turns deep golden, about 6–8 minutes, then transfer to a 400°F (200°C) oven for 10–15 minutes to finish through.
6. Rest and carve: let the duck rest 10 minutes before carving. Brush lightly with 1 tbsp (15 ml) sesame oil for shine and extra aroma. Slice and serve hot with steamed rice, thin pancakes, or steamed buns, and a dipping sauce of soy, vinegar, and sliced scallions if desired.