Chinese · Dinner
Tea-Smoked Sichuan Pepper Duck
Sichuan Tea Smoked Duck
Duck legs marinated in five-spice and Sichuan pepper, smoked over tea and rice then roasted until lacquered.
$
20 mins active + 4 hrs marinatingPrep
60 minsCook
320 minsTotal
HardLevel
Nutrition per serving
680Calories
38gProtein
32gFat
62gCarbs
8gSugar
3gFiber
1020mgSodium
115mgChol
Goes well with
Pinot Noir (Central Otago)Pinot Noir (Central Otago) — A medium-bo...
local
Lapsang Souchong TeaLapsang Souchong Tea — A clean, aromatic...
international
Instructions
1
Prep
Rub 2 large duck legs with 0.75 tsp five-spice, 0.5 tsp Sichuan pepper, and 0.75 tsp salt. Coat with 1 tbsp dark soy and 1 tbsp Shaoxing wine. Add 2 ginger slices and 1 spring onion stalk. Cover and marinate minimum 4 hours or overnight in fridge.
2
Smoke
Line a wok with foil. Mix 1.5 tbsp tea leaves, 1.5 tbsp uncooked rice, and 1 tbsp brown sugar on foil. Place wire rack over mixture, arrange duck skin-side up. Cover tightly. Heat over high heat 3–4 minutes until smoke appears, reduce to medium, smoke 12–14 minutes. Keep covered off heat 5 minutes without lifting.
3
Roast
Preheat oven to 200°C. Transfer duck to wire rack over foil-lined tray. Roast 25–30 minutes until skin is deep mahogany and crisp. Rest 10 minutes, meat pulls easily from bone.
4
Steam
While duck rests, blanch 250g halved choy sum in boiling salted water 1–2 minutes until bright and just tender. Drain well. Fry 1 minced garlic clove in 0.5 tbsp oil 30 seconds, pour over greens with 1.5 tbsp oyster sauce and 0.5 tsp sesame oil. Toss to coat.
5
Plate
Arrange smoked duck over 400g steamed jasmine rice. Serve garlic greens alongside. Serve immediately while duck skin remains crisp.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 large duck legs
- 0.75 tsp five-spice powder
- 0.5 tsp ground roasted Sichuan pepper
- 0.75 tsp fine sea salt
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing rice wine
- 2 slices fresh ginger
- 1 scallion
- 1.5 tbsp black tea leaves
- 1.5 tbsp uncooked white rice
- 1 tbsp brown sugar
- 1 tbsp neutral oil
- 250g (8.8 oz) choy sum or bok choy
- 22ml (1.5 tbsp) oyster sauce
- 0.5 tsp sesame oil
- 1 garlic clove
- 400g (14.1 oz) steamed jasmine rice