Jade Bloom Tea-Smoked Duck with Chrysanthemum & Five-Spice Infusion

Prepare the Duck: Thoroughly clean the duck, removing any excess fat from the cavity and around the neck. Pat the duck completely dry with paper towels, inside and out. Score the duck skin in a diamond pattern, being careful not to cut into the meat.

Marinate the Duck: In a small bowl, combine 60ml Shaoxing wine, 45ml light soy sauce, 15ml dark soy sauce, five-spice powder, grated ginger, minced garlic, white pepper, and salt. Rub this marinade generously all over the duck, inside and out. Place the duck in a large zip-top bag or dish, cover, and refrigerate for at least 4 hours, or preferably overnight.

Prepare for Smoking: Remove the duck from the refrigerator 30 minutes before smoking. In a large wok, line the bottom with a double layer of aluminum foil. In a separate bowl, combine jasmine tea leaves, uncooked rice, brown sugar, 3 whole star anise, and the cinnamon stick. Spread this smoking mixture evenly over the foil in the wok.

Smoke the Duck: Place a wire rack over the smoking mixture in the wok. Position the marinated duck on the wire rack, breast-side up. Cover the wok tightly with a lid or another layer of aluminum foil, ensuring a good seal to trap the smoke. Place the wok over high heat for 10-15 minutes until smoke begins to billow, then reduce heat to medium-low and smoke for 20-30 minutes. Turn off the heat and let the duck rest in the smoky wok for another 15 minutes with the lid on.

Sear the Duck: Carefully remove the duck from the wok. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the smoked duck on all sides until golden brown and crispy, about 5-7 minutes per side. Remove the duck and set aside, pouring off any excess oil from the pot.

Braise the Duck: To the same pot, add fresh ginger slices, smashed garlic cloves, 2 whole star anise, and dried tangerine peel. Sauté for 1-2 minutes until fragrant. Deglaze the pot with 100ml Shaoxing wine, scraping up any browned bits from the bottom. Add 60ml light soy sauce, 30ml dark soy sauce, rock sugar, chicken broth, and the white parts of the scallions. Bring the liquid to a simmer.

Slow Cook: Carefully return the seared duck to the pot, breast-side down, ensuring it is mostly submerged in the braising liquid. If not, add a little more chicken broth or water. Bring the liquid back to a gentle simmer, then reduce heat to low, cover tightly, and braise for 2 to 2.5 hours, or until the duck is incredibly tender and almost falling off the bone. Flip the duck halfway through braising to ensure even cooking.

Rest and Reduce: Carefully remove the braised duck from the pot and transfer it to a carving board. Tent loosely with foil and let it rest for 15 minutes. Skim off any excess fat from the braising liquid in the pot. Bring the liquid to a boil and reduce it by about one-third, until it thickens slightly into a glossy, flavorful sauce.

Serve: Carve the duck into desired portions. Arrange the duck on a serving platter. Drizzle generously with the reduced braising sauce. Garnish with fresh chrysanthemum petals, chopped cilantro, and thinly sliced green parts of scallions. Serve immediately with steamed rice or blanched greens.

Final Presentation: For an exquisite touch, infuse a small amount of the warm braising sauce with a few fresh chrysanthemum petals for 5 minutes before straining and pouring over the duck, enhancing the floral aroma.