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

Tom Hunt’s roast duck smoked with with spent tea. Photograph: Tom Hunt/The Guardian.

When I worked at River Cottage HQ, we used to smoke duck, rabbit and fish in a smoker made out of an old bread bin. It always felt like an exciting and alchemical way to cook, yielding incredible results, and it’s so simple, not least because food has been smoked since we first learned to cook over fire. Today’s recipe is my simple take on Chinese zhangcha duck, River Cottage-style and with a zero-waste twist by using spent teabags as the perfect fuel.

Tea-smoked duck