Zhangcha Duck with Spiced Tea Rub

Ingredients

• 1 whole duck (about 2 kg / 4.4 lbs) 1 whole duck (about 2 kg / 4.4 lbs)
• 2 tablespoons black tea leaves 2 tablespoons black tea leaves
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 1 tablespoon Chinese five-spice powder 1 tablespoon Chinese five-spice powder
• 1 tablespoon salt 1 tablespoon salt
• 1 tablespoon sugar 1 tablespoon sugar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 6g
• Carbohydrates (total, sugars): 1g, 0g
• Protein: 35g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a spice grinder or mortar and pestle, grind the black tea leaves and Sichuan peppercorns into a fine powder.
3. 3.
   In a small bowl, combine the tea and peppercorn powder with the Chinese five-spice powder, salt, and sugar.
4. 4.
   Pat the duck dry with paper towels and rub the spice mixture all over the skin and inside the cavity of the duck.
5. 5.
   Heat the vegetable oil in a large skillet over medium-high heat. Sear the duck, skin side down, until the skin is golden brown and crispy, about 5 minutes.
6. 6.
   Transfer the duck to a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 75°C (165°F).
7. 7.
   Remove the duck from the oven and let it rest for 10 minutes before carving.
8. 8.
   Serve the Zhangcha Duck with steamed rice or Chinese pancakes.

Treat your ingredients with care...

• Black tea leaves — Use a high-quality loose-leaf black tea for the best flavor.
• Sichuan peppercorns — Toast the peppercorns in a dry skillet before grinding to enhance their aroma.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds.

Tips & Tricks

• To achieve extra crispy skin, you can prick the duck's skin with a fork before applying the spice rub.
• For a spicier kick, add a pinch of chili flakes to the spice mixture.
• Serve the duck with a side of plum sauce or hoisin sauce for dipping.
• If you prefer a milder flavor, reduce the amount of Sichuan peppercorns in the spice rub.
• Make sure to let the duck rest before carving to allow the juices to redistribute and ensure a moist and tender result.

Serving advice

Serve the Zhangcha Duck as the centerpiece of a Chinese feast. Accompany it with steamed rice or Chinese pancakes, along with stir-fried vegetables or a refreshing cucumber salad.

Presentation advice

Present the Zhangcha Duck on a large platter, garnished with fresh herbs such as cilantro or green onions. The crispy skin should be showcased, so carve the duck into serving pieces that highlight the golden exterior.