Zhangcha duck, or tea-smoked duck, is a famous Sichuan dish. It is cooked 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.
Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese alcoholic beverages), ginger, garlic, and salt.
1. Prepare the Marinated combination of crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese alcoholic beverages), ginger, garlic, and salt.
2. Open a small mouth at the back of the duck and remove the viscer, and clean.
1. Wipe the marinated combination to the whole duck, and with much of it rubbed inside the cavity of the duck for about 30 mins- 1 hour.
2. Then, put the duck into boiled water to tighten the skin, and then take out and drain the water(to ensure the skin of duck has a crisp snap upon completion.).
3. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp.
The duck is consumed wrapped in clam-shaped buns called gebao (割包).