Zhangcha duck

Zhangcha duck, also renowned as tea-smoked duck or simply smoked duck, is a hallmark of Sichuan cuisine. This traditional delicacy involves marinating a duck and subsequently smoking it over tea leaves, with some recipes incorporating camphor leaves as well. Although the use of camphor leaves is occasionally debated, the primary smoking agent is indeed tea leaves. Due to its intricate preparation, Zhangcha duck is often reserved for banquets or special celebrations rather than everyday meals.

The preparation begins with marinating the duck for several hours. The marinade typically includes Sichuan pepper, Chinese wine (either huangjiu or baijiu), ginger, garlic, and salt. Some recipes also incorporate choujiu, black pepper, tea leaves, and camphor leaves to enhance the flavor. After marinating, the duck is blanched in hot water, thoroughly dried, and then smoked over black tea leaves in a wok for about 10-15 minutes. Following the smoking process, the duck is steamed and finally deep-fried until the skin achieves a perfect crispness. It is commonly served wrapped in clam-shaped buns known as gua bao.

Zhangcha duck encapsulates the rich culinary heritage of Sichuan cuisine. Its distinctive smoking method and complex seasoning make it a treasured choice for special occasions and gatherings, delighting those who savor its aromatic and flavorful profile.