Anhui Smoked Duck

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Anhui Smoked Duck is a celebrated cold-cut dish from China's Anhui province, prized for its glossy amber skin, deeply smoky aroma, and tender, savory meat. The duck is first cured in a soy-and-spice brine, air-dried, then smoked over tea leaves, rice, and warm spices until richly fragrant, and finally steamed until fork-tender before being sliced thin.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 45 gFat
• 13 gSaturated Fat
• 12 gCarbs
• 1 gFiber
• 8 gSugar
• 42 gProtein
• 1450 mgSodium
• 480 mgPotassium
• 65 mgCalcium
• 4 mgIron
• 8 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the Duck

• 1 whole duck (about 4-5 lb / 2-2.3 kg), cleaned and trimmed of excess fat
• 2 tablespoons Shaoxing wine
• 1 tablespoon coarse kosher salt

For the Cure

• 1/2 cup light soy sauce
• 1/4 cup Shaoxing wine
• 3 tablespoons dark brown sugar
• 1 tablespoon honey
• 4 slices fresh ginger, smashed
• 3 cloves garlic, smashed
• 2 star anise
• 1 cinnamon stick with 1 teaspoon Sichuan peppercorns and 2 bay leaves

For the Smoking Mixture

• 1/2 cup uncooked jasmine rice
• 1/4 cup Lapsang Souchong or other loose black tea leaves
• 1/4 cup dark brown sugar
• 2 tablespoons all-purpose flour
• 2 star anise, broken
• 1 cinnamon stick, broken into pieces
• 2 dried tangerine peels (chenpi)

For Serving

• 2 scallions, finely julienned
• 1 tablespoon toasted white sesame seeds
• Hoisin sauce or chili-garlic sauce, for dipping

Directions

1. Rinse the duck under cold water and pat thoroughly dry with paper towels, both inside and out, then rub the cavity and skin with Shaoxing wine and coarse salt; let stand 30 minutes at room temperature.
2. In a large pot combine soy sauce, Shaoxing wine, brown sugar, honey, ginger, garlic, star anise, cinnamon, Sichuan peppercorns, and bay leaves; bring to a gentle simmer for 5 minutes until the sugar dissolves, then cool the brine completely to room temperature.
3. Submerge the duck in the cooled brine, weighting it down with a heavy plate if needed, and refrigerate for 12 to 24 hours so the flavors penetrate the meat.
4. Remove the duck, rinse briefly under cold water, and pat completely dry. Tie the legs together with kitchen twine, then place the duck breast-side up on a wire rack set over a tray; refrigerate uncovered for 6 to 8 hours, or ideally overnight, until the skin feels dry and taut to the touch.
5. Line a large wok or deep heavy pot with a double layer of heavy-duty aluminum foil. Stir together the rice, tea leaves, brown sugar, flour, star anise, cinnamon, and tangerine peels, and pile this mixture in the center of the foil.
6. Set a round metal rack (or inverted heatproof bowl) over the smoking mixture. Place the duck breast-side up on the rack, fold the foil up around the edges, then cover the wok tightly with a lid. Heat over medium-high until heavy smoke develops, then reduce to medium and smoke the duck for 25 to 30 minutes, resisting the urge to lift the lid.
7. Transfer the smoked duck to a steamer basket set over simmering water and steam, covered, for 45 to 60 minutes until the thigh meat yields easily to a chopstick and juices run clear at the joint.
8. Let the duck cool to room temperature, then chill in the refrigerator until firm, at least 4 hours or overnight, which makes slicing much easier.
9. Using a sharp cleaver, cut the duck into bite-sized pieces through the bone, keeping the skin and a thin layer of fat attached to each slice.
10. Arrange the pieces skin-side up on a platter to show off the glossy amber color, scatter with julienned scallions and toasted sesame seeds, and serve cold or at room temperature with hoisin or chili-garlic sauce on the side.

Cook’s Notes

• The duck skin must be completely dry before smoking — pat it dry and refrigerate uncovered so it tightens up; this gives the smoke something to cling to and yields the signature glossy finish.
• Lapsang Souchong tea provides an authentic campfire-like smokiness, but any strong loose black tea or oolong will work in a pinch.
• Smoke in a well-ventilated area with a heavy, tight-fitting lid to trap the smoke properly; lifting the lid lets the flavor escape.
• Save the rendered duck fat and juices from the steaming liquid — they are excellent for frying eggs, stir-frying greens, or seasoning rice.
• Pressed for time, skip the overnight air-dry and pat the duck thoroughly dry with paper towels, then aim a small fan at it for 1 to 2 hours.

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