Sichuan smoked duck - zhang cha ya

 

Although Peking duck is perhaps the most famous of the Chinese duck dishes, most connoisseurs prefer the Sichuan style of smoking before frying it. Most authentically this would be served with dumplings, but rice and vegetables would be great too.

A delicious combination of smoky, crispy skin and moist tender duck!

Ingredients:

8 Duck legs

Salt

Powdered sichuan peppercorns

3 spring onions coarsely chopped

8 cm ginger sliced

100ml Chinese rice wine

10 tablespoons black tea leaves

6 tablespoons sugar

4 bay leaves

4 star anise

2 8cm cinnamon sticks

4 spring onions, white part only, shredded

for the sauce:

  100 ml hoisin sauce

1 teaspoon Sichuan peppercorn grounded finely

1 teaspoon sesame oil

½ teaspoon salt

¼ teaspoon sugar

1 teaspoon veg oil

 

Take the duck legs and place in a bowl. Sprinkle with the salt and Sichuan pepper and massage well into the skins. Add the coarsely chopped spring onions and the ginger to the bowl and pour in the Chinese rice wine. Leave to marinade for 1 hour.

After 1 hour remove the duck legs and in a bowl. Now take a pan of boiling water, and using a ladle scoop the water over the duck. Blanch for 1 minute before draining. Remove the duck legs and leave to dry.

 Now prepare the smoking ingredients.

Mix the tea leaves, sugar, bay leaves and star anise in a bowl, then place in a wok with the cinnamon sticks. Heat over a moderate flame, stirring for 2 – 3 minutes until smoking. Place a rack over the smoking ingredients, reduce the heat to a low flame and place the duck legs on the rack. Cover the wok with foil and leave to smoke for 1 hour.

Meanwhile stir together the sauce ingredients and place in a dipping bowl.

 When the duck has been smoked, remove from the wok and discard the smoking ingredients.

Heat some vegetable oil for deep frying and fry the smoked duck over a high heat, 4 to 6 minutes,turning to ensure even cooking until golden brown.

Drain and serve immediately with the sauce, and spring onions. Serve as part of a chinese banquet or simply with some stir fried greens and plain boiled rice.

Delicious and infinitely better than a takeaway!

Comments

[scandilicious]

I always make the mistake of reading your posts when I'm ravenous with hunger! A great recipe Paul, love smoked anything, but Sichuan duck sounds amazing...

[Wendy]

... and there I was pondering my options regarding the duck legs I bought! Fantastic!

[Foodycat]

Oh wow - I came over here on Forkful of Spaghetti's recommendation. And I will be back! So many delicious recipes!

[paul]

Thank you foodycat - hope you enjoy and try some of the recipes!

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