Fragrant Long Jing Tea-Smoked Duck

1. Prepare the Duck

Clean the duck thoroughly, rinse it under cold water, and pat it completely dry with paper towels.

2. Season the Duck

Rub the duck all over with the Shaoxing wine. Sprinkle the salt and sugar evenly over the duck. Place the cinnamon sticks, star anise, and ginger slices inside the cavity and around the duck. Allow it to sit while preparing the steamer.

3. Steam the Duck

Place the seasoned duck into a steamproof dish and set it in a preheated steamer. Steam the duck for about an hour until cooked through.

4. Prepare the Smoking Setup

Line a wok with foil and sprinkle the Long Jing tea leaves evenly over the bottom. Place a rack over the tea leaves and have a wet cloth ready to cover the wok.

5. Smoke the Duck

Transfer the steamed duck to the rack in the wok. Cover the wok with the wet cloth. Heat until the tea leaves begin to smolder, then smoke the duck for 7 to 10 minutes.

6. Roast the Duck

Preheat the oven to 375°F (190°C). Place the duck on a rack in a roasting pan and roast it for about an hour until the skin is golden brown and crispy.

7. Deep-Fry the Duck

Heat 6 cups of peanut oil in a wok to 375°F (190°C). Carefully lower the duck into the hot oil and deep-fry for 5 minutes on each side until the skin is deep golden brown and crispy. Drain on paper towels.

8. Serve

Cut the duck into pieces and arrange them on a platter. Serve alongside Fried Breads and Sichuan Peppercorn Salt.