Smoked duck is a Chinese cold dish of Sichuan cuisine. It originated in Leshan city, China. The smoked duck tastes tender and rich in smoky fragrance.
How to serve smoked duck
Serve duck slices with dipping sauce and lettuce directly. Or you can stir-fry the smoked duck with vegetables and serve it.
Guidelines for smoking duck
1. Avoid using the duck that has been pumped with brine or the sea ducks.
2. Keeping the duck skin can help the smoky flavor linger and you can get crispy skin.
3. It is better to use a bigger duck for making a smoked duck.
Smoked duck recipe
You’ll need:
1kg duck leg
For marinade duck
1 teaspoon Sichuan pepper
30g coarse salt
1 green onion
2 slices ginger
3 star anises
For smoke duck
1 tablespoon rice
10g black tea or oolong tea
Fresh orange peel
50g brown sugar
How to cook smoked duck
1. Add the salt in a wok and stir-fry it until light yellow. Turn off the fire, add the Sichuan pepper and star anise. Then, stir-fry them until fragrant. Transfer the salt on a plate and let it cool down.
2. Spread the salt evenly on both sides of the duck leg and let it marinate for more than 4 hours. Heat a wok with water, and add duck leg, green onion and ginger. Then cook them under the middle heat for 20 minutes.
3. Put a large sheet of tin foil on the bottom of an iron wok (uncoated), and spread tea, rice, brown sugar and orange peel evenly on the tin foil. Then, put a shelf on it and add the duck leg on the shelf.
4. Cover the lid so that the wok is kept airtight. Heat the wok under high heat for 15 minutes until brown sugar melts and start to smell smoky. Turn off the fire and transfer the wok outdoors for a while until the smoke dissipates. Reheat the wok until the duck leg smoked. Cut the duck leg and transfer it on a plate. Serve it with lettuce and sweet bean sauce.
Smoked Duck
Ingredients
- 1kg duck leg
- For marinade duck
- 1 teaspoon Sichuan pepper
- 30g coarse salt
- 1 green onion
- 2 slices ginger
- 3 star anises
- For smoke duck
- 1 tablespoon rice
- 10g black tea or oolong tea
- Fresh orange peel
- 50g brown sugar
Instructions
- Add the salt in a wok and stir-fry it until light yellow. Turn off the fire, add the Sichuan pepper and star anise. Then, stir-fry them until fragrant. Transfer the salt on a plate and let it cool down.
- Spread the salt evenly on both sides of the duck leg and let it marinate for more than 4 hours. Heat a wok with water, and add duck leg, green onion and ginger. Then cook them under middle heat for 20 minutes.
- Put a large sheet of tin foil on the bottom of an iron wok (uncoated), and spread tea, rice, brown sugar and orange peel evenly on the tin foil. Then, put a shelf on it and add the duck leg on the shelf.
- Cover the lid so that the wok is kept airtight. Heat the wok under high heat for 15 minutes until brown sugar melts and start to smell smoky. Turn off the fire and transfer the wok outdoors for a while until the smoke dissipates. Reheat the wok until the duck leg smoked. Cut the duck leg and transfer it on a plate. Serve it with lettuce and sweet bean sauce.
Bagnall Roberts
This was terrific. Not even I messed it up and that says a lot. I will definitely keep this recipe handy.