How to use spent tea leaves to smoke Chinese-style duck recipe

"Zhangcha duck is traditionally smoked with camphor leaves and green or black tea, and while you can find camphor in some Asian supermarkets and online, tea alone does the job very well, too. Even still-wet spent teabags will work perfectly, imparting their incredible aroma into the meat. Brown sugar and spices add sweetness and complexity, while a little rice helps slow down the smoking process."

"Use a wok or a thick-based pan for your smoker; you will also need a rack that fits inside and a lid (or tinfoil) to seal in the smoke. I used a rough steel pan, a steamer basket and a tight-fitting lid because I don't keep foil in the house. Once smoked, the duck tastes even better the next day, and keeps well for up to five days in the fridge."

"Serve with rice, steamed vegetables and soy sauce, or make a noodle broth with the duck carcass and top with the tea-smoked duck and some slow-roast leg. 2 duck breasts 1 tbsp rock salt 1 tbsp brown sugar 3 tsp Chinese five-spice, or your own blend of star anise, cloves, cinnamon, fennel seeds and Sichuan pepper) To smoke the duck 2-3 spent teabags 3 tsp brown sugar 3 tbsp rice"

"First, dry brine the duck breasts. Sprinkle them on both sides with t"

Duck breasts are dry-brined with rock salt, brown sugar, and Chinese five-spice. The duck is then smoked using a wok or thick-based pan fitted with a rack and sealed with a lid or foil. Spent teabags are used as the fuel, with additional brown sugar and rice to slow the smoking. Optional aromatics such as sliced ginger or extra spices can be added. After smoking, the duck tastes even better the next day and keeps in the fridge for up to five days. The smoked duck can be served with rice, steamed vegetables, and soy sauce, or used to make a noodle broth topped with the duck and slow-roast leg.

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