Tea-Smoked Duck

Name: Tea-Smoked Duck
Cuisine: Sichuan Chinese
Ingredients: 1 (about 2-3 lbs) whole duck; 1 cup black tea leaves; 1 cup rice; 2-3 pieces star anise; 1 stick cinnamon stick; 1 tablespoon Sichuan peppercorns; 3 tablespoons soy sauce; 2 tablespoons Shaoxing wine; 2 inches, sliced ginger; 3 stalks scallions

Tea-Smoked Duck is a flavorful Sichuan dish known for its aromatic smoky taste imparted by tea leaves and spices. This dish embodies the bold, complex flavors characteristic of Sichuan cuisine and holds a special place in Chinese culinary tradition as a festive and celebratory entrée.

10 ingredients

smokyaromaticsavoryspicedumami

Culinary DNA Preview

Sichuan Chinese70%

Central Asian30%

Ingredients

whole duck
1 (about 2-3 lbs)
black tea leaves
1 cup
rice
1 cup
star anise
2-3 pieces
cinnamon stick
1 stick
Sichuan peppercorns
1 tablespoon
soy sauce
3 tablespoons
Shaoxing wine
2 tablespoons
ginger
2 inches, sliced
scallions
3 stalks

Method

Steps not available

Origin Story

Originating in Sichuan province, Tea-Smoked Duck reflects the region's mastery of smoking techniques combined with its rich tea culture, dating back to the Qing dynasty when smoking foods with tea leaves became popular.

Culinary DNA

Ingredient ancestry breakdown

Sichuan Chinese70%

ingredients+techniques

Central Asian30%

smoking technique origin

Techniques

marinating smoking roasting blanching

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