The preparation of Zhangcha duck is an art form that requires skill and dedication. The process begins with selecting a high-quality duck, which is marinated with a blend of spices, including soy sauce, garlic, and ginger, allowing the flavors to absorb deeply into the meat.
Once marinated, the duck is then prepared for smoking. The smoking process involves placing the duck over a mixture of tea leaves and camphor leaves in a wok, which is then covered to trap the smoke. The heat is applied, and the duck is left to absorb the aromas. The result is a tender, flavorful duck with a distinct smoky essence that captivates the palate.
This method of cooking not only enhances the flavor but also preserves the moisture of the meat, making it incredibly succulent. After the smoking process, the duck can be served as is or sliced to be enjoyed with accompaniments like rice or vegetables.