Tea-Smoked Sichuan Pepper Duck — Sichuan Tea Smoked Duck
Duck legs marinated in five-spice and Sichuan pepper, smoked over tea and rice then roasted until lacquered.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rub 2 large duck legs with 0.75 tsp five-spice, 0.5 tsp Sichuan pepper, and 0.75 tsp salt. Coat with 1 tbsp dark soy and 1 tbsp Shaoxing wine. Add 2 ginger slices and 1 spring onion stalk. Cover and marinate minimum 4 hours or overnight in fridge.
Smoke
Line a wok with foil. Mix 1.5 tbsp tea leaves, 1.5 tbsp uncooked rice, and 1 tbsp brown sugar on foil. Place wire rack over mixture, arrange duck skin-side up. Cover tightly. Heat over high heat 3–4 minutes until smoke appears, reduce to medium, smoke 12–15 minutes. Keep covered off heat 5 minutes without lifting.
Roast
Preheat oven to 200°C. Transfer duck to wire rack over foil-lined tray. Roast 30–35 minutes until skin is deep mahogany and crisp. Rest 10 minutes, meat pulls easily from bone.
Steam
While duck rests, blanch 250g halved choy sum in boiling salted water 1–2 minutes until bright and just tender. Drain well. Fry 1 minced garlic clove in 0.5 tbsp oil 30 seconds, pour over greens with 1.5 tbsp oyster sauce and 0.5 tsp sesame oil. Toss to coat.
Plate
Arrange smoked duck over 400g steamed jasmine rice. Serve garlic greens alongside. Serve immediately while duck skin remains crisp.
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