Tea Smoked Duck (Zhangcha Ya)

Discover the rich, smoky flavours of Chinese Tea Smoked Duck (Zhangcha Ya). A traditional delicacy infused with aromatic tea leaves and spices, perfect for a gourmet dining experience!

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% Daily Values based on a 2,000 calorie diet

Step 1

To begin, thoroughly clean and dry the duck, removing any excess fat from the cavity. In a large bowl, mix 3 tablespoons of light soy sauce, 2 tablespoons of Shaoxing wine, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, and 2 teaspoons of salt. Rub the mixture all over the duck, including inside the cavity. Sprinkle the duck with 1 teaspoon of five-spice powder and rub it evenly into the skin and cavity. Let the duck marinate for at least 2 hours, or preferably overnight in the refrigerator, for maximum flavour infusion.

Step 2

While the duck is marinating, prepare the steaming setup. In a large steamer (or a deep pot with a steaming rack), bring water to a boil. Place the marinated duck on a heatproof plate and steam it over medium heat for 40–50 minutes. The steaming process renders the fat from the duck and ensures the meat is tender. Periodically check the water level to ensure it doesn’t dry out. Once done, remove the duck from the steamer and let it cool slightly.

Step 3

Prepare the smoking mixture. In a small bowl, combine 1/2 cup of jasmine or green tea leaves, 1/2 cup of uncooked rice, and 1/4 cup of brown sugar. Line the bottom of a large wok or deep pan with aluminium foil and spread the tea, rice, and sugar mixture evenly on the foil. The foil helps prevent sticking and makes clean up easier.

Step 4

Place a wire rack over the tea-smoking mixture in the wok, ensuring the duck will sit above the smoking ingredients without touching them. Place the duck, breast side up, on the rack. Cover the wok tightly with a lid or more aluminium foil to trap the smoke inside.

Step 5

Turn the heat to medium-high and allow the tea-smoking mixture to start smoking. Once smoke begins to rise, reduce the heat to low and smoke the duck for about 15–20 minutes. During this time, the tea and rice mixture will create a rich, smoky aroma that infuses the duck. Be careful not to over-smoke, as the flavour can become too intense.

Step 6

Once the duck is smoked, preheat your oven to 200°C (400°F). Transfer the duck to a roasting pan and place it in the oven. Roast the duck for an additional 15–20 minutes to crisp up the skin. This step ensures that the duck has the signature crispy exterior while the interior remains juicy and tender. Keep an eye on it to avoid burning the skin.

Step 7

After roasting, remove the duck from the oven and let it rest for 5–10 minutes before carving. Resting the duck allows the juices to redistribute, ensuring the meat stays moist and flavourful. Slice the duck into thin pieces, ensuring each slice includes both crispy skin and tender meat.

Step 8

Serve the Tea-Smoked Duck with sliced scallions and hoisin sauce on the side. The duck can also be enjoyed with thin pancakes, much like Peking Duck, or simply on its own with steamed rice. The balance of smoky flavour, crispy skin, and tender meat creates an unforgettable dish. The delicate smokiness from the tea leaves adds depth to every bite, making this a truly special meal.

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