Stove Top Smoker Tea Smoked Duckling

Total Time
10hrs
Prep 8 hrs
Cook 2 hrs

This recipe is to be made using a stove top smoker. From the Cameron Cooking Guide.

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.
Most Helpful

Tried smoking the duck on the bbq,fantastic! The basting liquid turns the duck a gorgeous dark brown colour and tastes amazing! Lovely subtle smoke flavor. It takes less time to cook on the bbq and there is no need to cook it in the oven at the end to get a crisp skin. Everyone loved it, I will absolutely make it again!

maholman_6124579 May 21, 2012