Camphor Tea-Smoked Duck

A traditional delicacy prepared by marinating, steaming, and tea-smoking whole duck over camphor wood. The meat is flavorful and tender, with a crisp skin and a lingering, aromatic smokiness. A savory, refined dish often served chilled or warm.

Reheating Instructions:

Best served cold to preserve its signature smokiness. If reheating:

Microwave: Use low heat for 30–60 seconds to avoid drying

Steamer: Steam lightly for 2–3 minutes for a warm version

Avoid pan-frying, as it may damage the crispness and flavor complexity

Serving Suggestions:

Enjoy cold as an appetizer or with steamed rice

Pairs well with stir-fried greens, pickled vegetables, or savory rice

Excellent with Shaoxing wine or black tea to highlight the smoky aroma