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Zhangcha duck, tea-smoked duck, or simply smoked duck (Chinese: 樟茶鸭; pinyin: zhāngchá yā; lit. 'camphor-tea duck') is a quintessential dish of Sichuan cuisine.It is prepared by hot smoking a marinated duck over tea leaves and camphor leaves.
Eight treasure duck (Chinese: 八寶鴨; pinyin: bābǎoyā; Jyutping: baat3 bou2 aap3'; Shanghainese: paq 7-pau 5-aq 7, lit. 'eight treasure duck'), also known as eight treasures duck, is a duck dish in Shanghai and Cantonese cuisine. Its name derives from the fact that it is stuffed with eight other ingredients, including rice, mushrooms and ...
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Nanjing salted duck (simplified Chinese: 盐水鸭; traditional Chinese: 鹽水鴨; pinyin: yánshuǐ yā) is a local duck dish from Nanjing, China. [ 1 ] [ 2 ] The history of the dish goes back hundreds of years, possibly to the 14th century, but it grew more famous during the Qing Dynasty . [ 3 ]
Now you are ready to make Chinese fajitas: Roll some of the duck meat, green onions, cucumber, and a smear of Chinese sweet noodle sauce up in a Mandarin pancake, eat, and repeat. Recipe courtesy of Feeding the Dragon: A Culinary Travelogue Through China with Recipes by Mary Kate Tate and Nate Tate/Andrews McMeel Publishing, 2011.
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Cook the duck for 8 minutes on this side, until most of the fat has run out from under the skin and the skin is crisp and golden. Spoon away most of the excess fat. Turn the duck over, then cook for another 6 minutes. This will give you duck that is just pink and juicy in the middle. Set the duck on a board, then let it rest for 2-3 minutes.
Bring a large pot of water to a boil. Use a knife to scrape any rough patches off the duck’s skin. Remove the innards if necessary, cut off the wing tips, and remove excess fat around the cavity ...