The smoked duck with tea, also known as zhangcha, transports us to Sichuan (southeast China), where, as in all of China, food reflects a religious system merging Taoism, Buddhism, and Confucianism.
In Chinese cuisine, harmony is sought by following a philosophical rule of yin and yang, thus balancing the seven basic flavors: sour, spicy, hot, sweet, bitter, salty, and aromatic.
When cooking smoked duck with tea, these principles are followed. The duck is first marinated in a mixture of spices that must include Sichuan peppercorns, Chinese alcoholic beverages, ginger, garlic, and salt. To enhance the flavor, black pepper, tea leaves, and camphor leaves are added.
The use of tea leaves in Chinese gastronomy appeared during the Qing Dynasty. When the annual production and drying of tea leaves were interrupted by wars. Later, tea manufacturers, to speed up the drying process, resorted not to air-drying, but to drying over pinewood fires.
In Sichuan, there are around 30 cooking techniques, including stir-frying, dry cooking, and roasting. In this case, after marination, the duck is blanched and smoked in a wok with black tea leaves and camphor branches. It is then steamed before frying, resulting in a crispy skin.
This dish is a must-have at banquets or very important events. It is generally not prepared at home due to its somewhat complex preparation and the skill required. It is usually enjoyed wrapped in clam-shaped buns.
