Tea-Smoked Duck
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Tea-Smoked Duck
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Tea-Smoked Duck (Simplified Chinese: 樟茶鸭; Traditional Chinese: 樟茶鴨; Pinyin: Zhāngchá yā), also called Zhangcha duck, is a Sichuan specialty of duck marinated, smoked over tea leaves and camphor-related aromatics, then finished by steaming or frying for banquet service.[1]
Characteristics
Smoke aroma is fragrant rather than only chili-hot; skin and meat take a tea-smoke perfume. Often served chopped with dipping salt or sweet bean accompaniments.
Ingredients (overview)
Whole duck, Sichuan marinade (salt, spice), tea leaves, cypress/camphor leaves or twigs for smoking, optional final fry. Not the same as Peking Duck oven roast.
History and culture
A Sichuan banquet signature on Sichuan Food, contrasting smoked elegance with famous spicy plates such as Kung Pao Chicken or Mapo Tofu.
Serving and variations
Chopped banquet duck. See Sichuan Food and Peking Duck for roast-duck contrast.