Tea-Smoked Duck: Camphor & Tea Smoked Duck
Quick Info
- Flavor
- Smoky, aromatic, and subtly sweet. Like the best smoked turkey you have had, but with exotic tea and camphor wood notes, fragrant rather than fiery.
- Texture
- Crispy, lacquered skin with a crackle, with tender, juicy, deeply flavored dark meat underneath
- Spice Level
- Not spicy
- Temperature
- Served Hot
Ingredients
Allergens
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The story
Sichuan cuisine is not all about chili heat. Tea-smoked duck is an aristocratic dish with roots in imperial-era cooking. Whole ducks are marinated, smoked over a mixture of camphor wood and jasmine tea leaves, then steamed and deep-fried. The smoking technique was originally used to preserve meat. The flavor it created became a celebrated cooking method. It is one of Sichuan’s refined preparations.
What to expect
A glistening, mahogany-colored duck arrives either whole or chopped into pieces. The skin is crispy, shattering under your teeth with an audible crunch. Beneath the skin, the meat is tender, moist, and infused with an intoxicating smokiness that carries hints of tea and a warm, woody fragrance. This is an elegant, aromatic, and not the least bit spicy side of Sichuan cuisine.
Tips
This dish is often served chopped into bone-in pieces, so watch for small bones as you eat. It pairs well with steamed lotus leaf buns (荷叶饼) if the restaurant offers them. Tuck pieces of duck inside like a mini sandwich. Order this when you need a break from spicy food but still want something Sichuan.