Stove Top Smoker Tea Smoked Duckling Recipes

TEA SMOKED DUCK

Steps:

• Combine all the ingredients, except sesame/vegetable oil, for the marinade in a bath solution and place cleaned duck in it overnight.
• Hang dry and rest for at least 2 hours. Hang duck in smoking oven with hook on the upper neck.
• Place the camphor wood, brown sugar, tea twigs, if available, on a pan at the base of the oven and heat oven to 350 degrees F. Some recipes call for tea leaves but tea leaves in the sugar/camphor mixture does not add that much tea flavor to the ducks. Roast the duck for approximately 40 minutes, but depends on size of duck, type of oven, etc. For best results for a crispy skin, the last 5 to 10 minutes should be at 400 degrees F, with a final basting of sesame/vegetable oil on the skin of the duck. Duck can be flashed in hot oil to finish, if timing for service is critical.
• Cut and serve hot, with buns and sauce, optional.

STOVE TOP SMOKER TEA SMOKED DUCKLING

Steps:

• Remove giblets and trim excess neck skin from duck. Rinse and pat dry.
• Combine soy sauce, sherry, and honey, and bring to a boil. Add five spice powder and remove from heat.
• Baste duck thoroughly with this hot mixture and allow to dry at room temperature for 8 hours.
• Split duck and smoke for 2 hours on medium-low heat, using mesquite wood chips and tea leaves.
• Open lid carefully, prick skin all over, being careful not to pierce the meat.
• Place into a preheated 425º oven for 15 minutes to crisp and brown. Nothing finer on a crisp all evening.