Sichuan Tea-Smoked Duck Image Used Under Creative Commons License From moet-hennessy-collection.com.au
Zhangcha duck, tea-smoked duck, or simply smoked duck (literally: 樟茶鸭 zhāngchá yā, camphor-tea duck) is perhaps THE quintessential dish of Sichuan cuisine.
It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. Due to its complicated preparation, zhangcha duck is eaten more often in banquets or festive events than as a daily household item.
In total, it’s a 4-step coking process for this most elevated of dishes: marinating, roasting, smoking and frying!
Camphor-smoked duck requires – unsurprisingly – camphor wood shavings which are completely unavailable in the States (and not all that easy to find, even in Asia!). Every recipe for it calls for a different blend of smoking materials, all of which lack the essential camphor flavor that makes this recipe what it is.
We have had no other choice – until now.
I believe I’ve come up with a unique and creative solution to this problem, Citizens! You see, in some Indian grocers, you can purchase Camphor crystals which are incredibly pungent and completely edible. They steam the aromatic oils out of the Camphor wood, then crystallize it to form (in Hindi) pachha karpooram.
Grinding some of these crystals over smoking materials of Jasmine tea, lapsang souchong tea, and oak before smoking should enable a totally authentic Sichuan Camphor-roast duck – probably for the first time ever in the U.S.!
I am now destined to be immortalized as the man who enabled the true recipe to be experienced by the gweilo (White Devils) of the world. 😉
IMPORTANT NOTE: Under NO CIRCUMSTANCES buy ‘Camphor’ at a drug store or ANYWHERE outside an Indian grocery to use in a recipe – this is synthetic camphor and is NOT EDIBLE. Edible camphor known as “pachha karpooram” [பச்சைக் கற்பூரம்] is used in Indian desserts – DO NOT USE ANY OTHER CAMPHOR UNLESS IT IS LABELLED AS EDIBLE!!! You can buy it here.
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Battle on – The Generalissimo
PrintThe Hirshon Sichuan Tea And Camphor-Smoked Duck – 樟茶鸭
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 0 hours
Ingredients
- 4 slices fresh ginger, pureed in a food processor
- 3 tsp. Salt
- 1 tsp. Szechuan peppercorns, ground to a powder
- 1 Star Anise, ground to a powder
- 1 tsp. Saltpeter (available at pharmacies) – an optional but strongly recommended ingredient used to give the meat the classic pink color
- 1 Tbsp. Shaoxing wine or dry sherry
- 2 Tbsp. sesame oil (preferred) or peanut oil
- 4 to 5 lb. duckling
- ***
- Smoking Ingredients:
- 4 Tbsp. oak sawdust (or use chips, if unavailable)
- 2 Tbsp lapsang souchong tea leaves
- 2 Tbsp Jasmine tea leaves
- 1 lg. crystal of edible camphor (finely ground to make ½ teaspoon)
- 1 Cassia or Cinnamon stick
- 2 Tbsp Sichuan peppercorns
- ⅓ cup uncooked rice
- 3 Tbsp sugar
- 8 cups Peanut oil for frying
- 24 2″ sections green onion
- ***
- Dipping Sauce:
- 4 tsp. Peanut Oil
- 2 tsp. Sweet bean paste (tan min chun)
- 2 tsp. Sugar
- 2 tsp. Water
Instructions
- Heat pan and stir-fry salt over medium heat until lightly brown. Add peppercorns, ginger, anise and saltpeter; stir-fry until fragrant. Remove and set aside until cool enough to handle. Set aside half of the mixture and rub the interior and exterior of duckling thoroughly with it, reserving the rest.
- Combine the remaining seasonings with the sesame or peanut oil and massage into the duck.
- Allow duck to sit overnight in the fridge.
- Following the marination, bring a large pot of water to a hard boil. Dip the duck into this for a few seconds, then remove. The duck is quickly blanched in hot water to tighten the skin.
- Then towel dry the duck and dry it hanging in front of a fan until the skin is tight – at least an hour. This step ensures that the skin of the duck has a crisp texture upon completion.
- Place the duck on a wire rack in a preheated moderate oven at about 400 deg (put a drip-pan underneath) and roast for 1 hour.
- For smoking, light a charcoal fire. When the charcoal is glowing red, but not blazing, sprinkle all the smoking ingredients over the fire.
- Place the duck on a wire rack and suspend it a couple of inches above the fire.
- Invert a tin or wok cover over the duck and fire and let smoke for 10 minutes.
- Turn the duck over for a further 10 minute smoking, sprinkling the rest of the smoking mixture on the fire (poke and stir as needed to get a good smoke going) before turning it.
- Remove the duck, brush it with 2 tbs more of sesame oil and heat oil for deep-frying to 380 F in a large wok.
- Fry duck for 8 min. or until skin is crispy, ladling oil over the duck constantly and turning as needed. Remove and drain. Cut into bite-size pieces and serve with Dipping Sauce & green onions as well as small bread buns.
- Directions for Dipping Sauce: Heat oil. Stir-fry all ingredients until boiling.
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Yummy
The distribution of cinnamomum camphora can http://plants.usda.gov/core/profile?symbol=CICA — grows well in the southern part of the USA. Just an FYI
From the eGullet forums where you originally post about this duck, I recall that you suggest browning the salt. That drew one response about salt being a mineral. I have had Chinese sea salt and it retains moisture. Not to drip or see water in the container, but enough to feel when you hold it in your hand. Even a slight moist residue once the salt is not in hand. This corresponds to old English ham making recipes calling for heating the salt. Hot (but only hot enough to handle) salt is rubbed onto the pork leg. You got it right the first time, Dictator.
“Place the duck on a wire rack in a preheated moderate oven at about 400 deg (put a drip-pan underneath) and roast for 1 hour.”
Dear Dic: If you knew much about cooking, you would not say that 400 deg is “moderate”. See: https://en.wikipedia.org/wiki/Oven_temperatures – and while I will allow that home ovens thermometers are notoriously inaccurate, an oven thermo, that hangs or sits in the oven isn’t.
You do have good recipe ideas. I’m eclectically using them as I type this to you.