Szechuan Lychee Smoked Duck
Elevate your dining experience with the bold and exotic flavors of Szechuan Lychee Smoked Duck. This gourmet recipe pairs the rich, succulent meat of roasted duck with the distinctive heat of Szechuan peppercorns, the aromatic flair of Chinese five-spice, and the subtle sweetness of fresh lychees. Infused with a unique tea-based smoking process using dark tea leaves, brown sugar, and rice, the duck boasts an irresistible depth of flavor and an impressive presentation. Perfect for special occasions, this dish is finished with a golden, crispy skin and garnished with fresh green onions for a touch of brightness. Serve it as the centerpiece of your next dinner party and watch as this aromatic fusion of sweet, smoky, and spicy notes delights every palate.
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Recipe Information
Ingredients
- 1 piece Duck (whole)
- 2 tablespoons Salt
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon Ground Szechuan peppercorns
- 2 tablespoons Fresh ginger, grated
- 3 cloves Garlic, minced
- 4 tablespoons Soy sauce
- 2 tablespoons Hoisin sauce
- 10 pieces Fresh lychees (or canned, drained)
- 1 cup Dark tea leaves (like Pu-erh or Lapsang Souchong)
- 2 tablespoons Brown sugar
- 0.5 cup Uncooked rice
- 2 tablespoons Vegetable oil
- 2 stalks Green onions, chopped (for garnish)
Instructions
Clean the duck thoroughly and pat it dry with paper towels. Trim any excess fat and pierce the skin all over with a sharp knife to help render the fat during cooking.
In a small bowl, combine salt, Chinese five-spice powder, and ground Szechuan peppercorns. Rub this mixture all over the duck, both inside and out. Let the duck sit at room temperature for 30 minutes.
In another bowl, mix grated ginger, minced garlic, soy sauce, and hoisin sauce. Coat the interior cavity of the duck with this marinade. Stuff the cavity with the lychees. Tie the legs together with kitchen twine.
Preheat your oven to 375°F (190°C). Place the duck on a roasting rack in a roasting pan and roast for 1 hour, basting every 15 minutes with its own juices.
Prepare the smoking mixture by combining tea leaves, brown sugar, and rice. Line the inside of a large wok or deep roasting pan with aluminum foil. Spread the smoking mixture evenly across the foil.
When the duck has finished roasting, carefully place it on a wire rack that fits inside the wok or roasting pan. Heat the wok or pan over medium heat until the smoking mixture begins to smolder.
Cover the wok with a lid or foil and reduce the heat to low. Allow the duck to smoke for 20–30 minutes, ensuring it absorbs the smoky flavor.
Once smoking is complete, brush the duck with vegetable oil and return it to the oven for an additional 15 minutes at 400°F (200°C) to crisp up the skin.
Transfer the smoked duck to a serving platter and let it rest for 10 minutes before carving. Garnish with chopped green onions and serve.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 49.7 g | 248% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 3937 mg | 171% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 12.6 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 14.5 mg | 80% | |
| Potassium | 1217 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
