Ingredients
For the Chili Oil Binder:
2 tablespoons chili oil
1 teaspoon Sichuan peppercorns, toasted and ground
1 teaspoon red pepper flakes (adjust to your desired level of spiciness)
1 tablespoon soy sauce
For the Seasoning Blend:
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon MSG (optional)
1 teaspoon salt
½ teaspoon black pepper
For the Smoking:
4 - 5 whole 1 duck (about pounds)
1 cup black tea leaves (oolong or lapsang souchong)
1 cup pecan wood chips
3 - 4 small pieces of camphor wood
For the Frying:
Cooking oil (such as vegetable or peanut oil) for frying
Additional salt for seasoning
Tools
Smoker (or stovetop smoking setup)
Wire rack
Wood chips (pecan, camphor wood)
Mixing bowls
Measuring tools (spoons, cups)
Thermometer (meat thermometer)
Tongs
Fryer basket (for frying)
Deep fryer or large pot
Cutting board
Sharp knife
Aluminum foil (optional, for easier cleanup)
Outdoor space or well ventilated area (for smoking)
Directions
Step 1
For the Chili Oil Binder:
Step 1
In a small bowl, combine the chili oil, toasted and ground Sichuan peppercorns, red pepper flakes, and soy sauce. Mix well and set aside.
Step 2
For the Duck:
Step 1
Pat the duck dry with paper towels. Rub the chili oil binder mixture all over the duck, ensuring it's evenly coated. In a separate bowl, mix together the garlic powder, ginger powder, MSG (if using), salt, and black pepper. Sprinkle this seasoning blend all over the duck, pressing it gently to adhere. Allow the duck to marinate for at least 30 minutes, or ideally, refrigerate it overnight for more flavor infusion.
Step 2
Preheat your smoker to 160°F (70°C). Add the black tea leaves, pecan wood chips, and camphor wood pieces to the smoker's wood chip tray. Alternatively, you can use a stovetop smoking setup.
Step 3
Place the seasoned duck on a wire rack inside the smoker, ensuring there's some space between the pieces to allow smoke circulation. Close the smoker and let the duck smoke for about 1 hour. The low temperature will allow the flavors to permeate the meat gradually.
Step 4
Once the duck is smoked, remove it from the smoker and allow it to cool slightly. In a large pot or deep fryer, heat enough cooking oil to submerge the duck. Heat the oil to 350°F (175°C).
Step 5
Gently lower the smoked duck into the hot oil using a fryer basket or tongs. Fry the duck for about 5-7 minutes, turning occasionally, until it turns golden brown and crispy. Using a meat thermometer, monitor the internal temperature of the duck. When it reaches 140°F (60°C), remove the duck from the oil and place it on a wire rack or paper towels to drain excess oil.
Step 6
Allow the duck to rest for a few minutes before carving. Sprinkle a pinch of salt over the crispy skin, if desired. Carve the duck into serving portions and serve it alongside your favorite side dishes. The tender, smoky meat and crispy skin will surely delight your taste buds.
