Description
A premium banquet dish from Sichuan that gained global fame using ZERO spice, contrasting with hot dishes like Mapo Tofu. Duck marinated with Sichuan pepper and wine is slow-smoked using camphor tree leaves and Jasmine tea leaves, then finally deep-fried to crisp the skin.
Restaurants serving Camphor Tea Smoked Duck
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Whole duck
- Camphor leaves(or chips)
- Tea leaves(Jasmine etc.)
- Sugar
- Rice
- Sichuan pepper
- Shaoxing wine
Instructions
- [Authentic Recipe]
- Clean a whole duck; rub with salt, Sichuan pepper, Shaoxing wine, scallion, and ginger; marinate overnight.
- Blanch to tighten skin, hang to air-dry completely.
- [Smoking Ritual]: Line the bottom of a smoker (or wok) with camphor leaves, Jasmine tea leaves, sugar, and rice.
- Heat until thick smoke billows; place duck on a rack, cover, and smoke for 15-
- mins until the aroma penetrates the core (Xun).
- Transfer the smoked duck to a steamer and steam for
- hours until the meat is fork-tender.
- Finally, deep-fry the whole duck in hot oil to crisp the skin.
- Cleave bone-in and plate.
Learn more Spice, substitutes, tips
Key spices
Noble smoke aroma of burning camphor/tea and the crispiness of the skin、皮のサクサク感
Substitutes at Japanese supermarkets
Smoke JP duck breast with black tea leaves and sugar, then pan-fry
Pairing
Premium Baijiu / Wrap in Lotus Leaf Buns(crepes)
Trivia
Invented in the Qing Dynasty by a Sichuan chef inspired by Peking Duck and Cantonese roasts, fusing Sichuan's unique 'smoking' techniques with tea culture. It is an art piece culminating Chinese culinary methods.
Eating tips & etiquette
Exquisite eaten as is, but a staple Sichuan banquet style is wrapping it in thin crepes (Lotus Leaf Buns) with sweet bean sauce and scallions, exactly like Peking Duck.
Allergen
Poultry, Soybeans, Wheat