Youxi Buya (Smoked Duck)
Youxi Buya is a traditional smoked duck dish from Fujian, golden brown, rich in smoky aroma, crispy outside and tender inside, a banquet favorite.
Ingredients
15 items- Duck 1 (about 1500g)
- Salt 2 tablespoons
- Cooking wine 3 tablespoons
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 tablespoon
- Five-spice powder 1 teaspoon
- Sichuan peppercorns 1 teaspoon
- Ginger 1 piece (30g)
- Scallions 2
- Honey 1 tablespoon
- Oolong tea 2 tablespoons
- Sugar 3 tablespoons
- Rice 1 tablespoon
- Dried tangerine peel 1 piece
- Sesame oil 1 tablespoon
Nutrition
Steps （9 steps）
Clean the duck, remove giblets and excess fat, pat dry inside and out with paper towels.
In a small bowl, mix salt, cooking wine, light and dark soy sauces, five-spice powder, and Sichuan peppercorns. Slice ginger and cut scallions.
Rub the marinade all over the duck and cavity, insert ginger and scallion, massage for 5 minutes. Place in a bag and refrigerate for at least 4 hours (preferably overnight).
Bring a pot of water to a boil, blanch the duck for 1 minute until skin tightens. Drain and pat dry.
Mix honey with 2 tablespoons of warm water, brush over the duck skin. Air-dry for 10 minutes until surface is slightly dry.
Line a wok with foil; combine oolong tea, sugar, rice, and crushed dried tangerine peel.
Place a rack over the mixture, set duck on rack, cover tightly. Heat on high until yellow smoke appears, then medium-low for 20 minutes. Turn off heat, let rest 5 minutes.
Remove duck and immediately brush with sesame oil for shine and moisture.
Let cool slightly, chop into pieces, arrange on plate, garnish with chopped scallions or cilantro.
Tips
Marinating for at least 4 hours is key for flavor. Control heat to avoid burning. Use aged oolong for stronger smoke flavor.
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