Entree: China – Central Culinary Region – 茶熏鸭 ➤ chá xūn yā (Whole duck cured and smoked over tea and rice, then roasted to a glossy, fragrant, crispy finish)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 1 hr 10 min

Additional 15 hrs

Total 15 hrs 25 min

Ingredients

- 1 whole duck, about 4 lb (1.8 kg), giblets removed and patted dry
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) Shaoxing wine
- 1 tbsp (15 ml) dark soy sauce
- 1 tbsp (12 g) granulated sugar
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) ground white pepper
- 1 tsp (2 g) Chinese five-spice powder
- 3 slices fresh ginger
- 2 scallions, cut into 2 in (5 cm) lengths
- 2 tbsp (30 ml) maltose or honey for glazing
- 1 tbsp (15 ml) warm water (to thin glaze)
- For the smoking mixture: 2 cups (160 g) uncooked short-grain rice
- 1 cup (40 g) black tea leaves (Lapsang Souchong preferred)
- 1/2 cup (110 g) dark brown sugar
- 1/2 cup (120 ml) water (to start the smoke)
- Optional for serving: thinly sliced cucumber, scallion sticks, steamed rice or Mandarin pancakes

Instructions

1. Prepare and marinate: In a small bowl combine light soy sauce, Shaoxing wine, dark soy sauce, sugar, salt, white pepper, and five-spice. Rub the cavity and skin of the duck with the marinade, place ginger and scallions inside the cavity, and let the duck marinate, uncovered, in the refrigerator for at least 4 hours or ideally overnight to allow flavors to penetrate and surface to dry.
2. Air-dry: Remove duck from refrigerator and let it sit at cool room temperature 30–60 minutes. For crisper skin, hang or place on a rack in the fridge uncovered for several hours to dry further (up to 12 hours).
3. Prepare smoking base: Line the bottom of a large wok or deep metal pan with heavy-duty foil. Combine uncooked rice, tea leaves, and brown sugar and spread in an even layer atop the foil. Add 1/2 cup (120 ml) water. Place a wire rack or a small metal trivet above the mixture so the duck will not touch the smoking base.
4. Smoke the duck: Invert a large wok lid or a metal wok over medium-high heat until the smoking mixture begins to crackle and produce fragrant smoke, about 3–5 minutes. Reduce heat to medium-low, place the duck on the rack (breast side up), cover tightly with lid, and smoke for 15–20 minutes, adding a little water if smoking mixture threatens to burn. The goal is to infuse aroma rather than fully cook.
5. Roast to finish: Preheat oven to 400°F (200°C). Transfer duck to a roasting rack breast-side up. Brush with a mixture of maltose or honey thinned with 1 tbsp (15 ml) warm water. Roast in the oven for about 25–35 minutes, basting once, until skin is deep golden and a thermometer inserted into the thickest part of the thigh reads at least 165°F (74°C). If skin needs more crisping, finish under a broiler for 1–2 minutes, watching closely.
6. Rest and serve: Let the duck rest 10–15 minutes before carving to allow juices to redistribute. Slice and serve warm with scallion sticks, cucumber, and steamed rice or pancakes to complement the smoky, tea-infused flavor.