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)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

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 into two 1/2-tbsp (7 g) portions; 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) Pu-erh tea leaves (selected listed tea option), and 1/4 cup (about 20 g) applewood chips (selected listed substitute for camphor wood)
2 tbsp (25 g) granulated sugar, for the smoking bed
Optional crisping method: 2–3 cups (480–720 ml) neutral oil for deep-frying, or a preheated high-temperature oven for roasting; the oven-roasting method is selected

Instructions

1. Mix the light soy sauce, Shaoxing wine, dark soy sauce, 2 tsp sugar, half of the coarse salt (about 7 g), and five-spice powder. Rub the mixture over the inside and outside of the duck. Put the ginger, smashed garlic, and scallions in the cavity. Cover and refrigerate for at least 4 hours or overnight.
2. Remove the duck from the marinade and pat it very dry. Lightly prick the skin between the breasts and legs without piercing the meat. Rub the remaining coarse salt (about 7 g) over the skin. Set the duck on a rack in the refrigerator, uncovered, for 4–8 hours or overnight, until the skin is dry to the touch.
3. Line the bottom of a wok or large metal pan with foil. Spread the rice, Pu-erh tea leaves, applewood chips, and smoking-bed sugar over the foil. Set a rack above the smoking materials so the duck will not touch them.
4. Place the dried duck on the rack. Heat the smoking materials over medium-high heat until they begin to smolder and produce smoke, then cover the pan tightly. Smoke for 12–18 minutes, maintaining steady smoke without letting the materials blaze. Remove the lid and let the duck rest briefly.
5. Heat the oven to 425°F (220°C). Place the smoked duck breast-side up on a rack in a roasting pan. Roast for 20–30 minutes, until the skin is dark and crisp and the thickest part of the duck reaches 165°F (74°C).
6. Rest the duck for 10 minutes. Brush lightly with the sesame oil, carve, and serve hot. Steamed rice, thin pancakes, steamed buns, or a dipping sauce of soy sauce, vinegar, and sliced scallions may accompany it.