Stove Top Smoker Tea Smoked Duckling

1. 1

   Remove giblets and trim excess neck skin from duck. Rinse and pat dry.

2. 2

   Combine soy sauce, sherry, and honey, and bring to a boil. Add five spice powder and remove from heat.

3. 3

   Baste duck thoroughly with this hot mixture and allow to dry at room temperature for 8 hours.

4. 4

   Split duck and smoke for 2 hours on medium-low heat, using mesquite wood chips and tea leaves.

5. 5

   Open lid carefully, prick skin all over, being careful not to pierce the meat.

6. 6

   Place into a preheated 425u00b0 oven for 15 minutes to crisp and brown. Nothing finer on a crisp all evening.

* Per serving · 4 servings · Values may vary.

No additional tips available.