Wuwei Smoked Duck
A classic dish from Wuwei, Anhui. Cured, smoked, and braised to perfection, it boasts golden skin, tender meat, and a rich smoky flavor.
Ingredients
14 items- Whole duck 1 (about 2 kg)
- Coarse salt 200 g
- Sichuan peppercorns 2 tbsp
- Star anise 3 pieces
- Cassia cinnamon 1 small piece
- Bay leaves 4 pieces
- Ginger 1 large piece
- Scallions 2
- Cooking wine 3 tbsp
- Soy sauce 3 tbsp
- Tea leaves 2 tbsp
- Sugar 2 tbsp
- Rice crust some
- Sesame oil 2 tbsp
Nutrition
Steps （9 steps）
Dry-roast salt and Sichuan peppercorns over low heat until fragrant, 3 min. Rub mixture over duck while hot, massage 5 min. Refrigerate at least 12 hours.
Rinse duck to remove salt, pat dry. Hang to air-dry 3-4 hours until skin is dry.
Line wok with foil, add tea leaves, sugar, crushed rice crust. Place duck on rack inside, cover with lid.
Heat over high until smoking, then smoke over medium-low heat 10 min. Turn off heat, let sit 5 min to set light yellow color.
In another pot add water, ginger, scallion, star anise, cinnamon, bay leaves, wine, soy sauce. Boil then simmer 10 min to make spiced brine.
Add duck to brine, bring to boil then simmer, gently boiling, 30 min. Flip and simmer 30 min until thigh is easily pierced.
Turn off heat; let duck soak in brine 2-3 hours. Remove and drain.
Cool duck until warm. Return to smoking wok, smoke with original material 10 min until deep golden.
Brush sesame oil over skin, chop into pieces and serve. The skin is glossy and smoky.
Tips
Marinate at least 12 hours. First smoking sets color, second deepens it. Brine can be strained and reused.
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