Stove Top Smoker Tea Smoked Duckling

“This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide.”
READY IN:
10hrs
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

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

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