Tea Smoked Whole Duck With Plum Wine Sauce Recipe

Name: Tea Smoked Whole Duck With Plum Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Day 1, 24-hour marinade; one 5-pound whole duck; 1 cup water; 1 cup low salt soy sauce; 1/2 cup honey; 1/2 cup maple syrup; 4 cloves garlic, chopped; one 3-inch piece ginger, peeled and chopped; 1 whole lemon, halved; 1 whole lime, halved; 2 tangerines, halved; Day 2, Smoking the Duck; 1/2 cup black tea (mango black, lapsang souchang, etc); 1 cup white rice (use a cheap white rice as you'll be tossing it later); 1/4 cup white sugar; Plum Wine Sauce:; 1 cup plum wine; 1/4 cup rice wine vinegar; 1/2 cup water; 1 tablespoon soy sauce; Juice of 2 tangerines; 1 teaspoon cornstarch; one 1-inch piece ginger, peeled and sliced into thin strips; 1 large garlic clove, chopped roughly; 1 teaspoon kosher salt

Servings: persons

Day 1, 24-hour marinade
one 5-pound whole duck
1 cup water
1 cup low salt soy sauce
1/2 cup honey
1/2 cup maple syrup
4 cloves garlic, chopped
one 3-inch piece ginger, peeled and chopped
1 whole lemon, halved
1 whole lime, halved
2 tangerines, halved
Day 2, Smoking the Duck
1/2 cup black tea (mango black, lapsang souchang, etc)
1 cup white rice (use a cheap white rice as you'll be tossing it later)
1/4 cup white sugar
Plum Wine Sauce:
1 cup plum wine
1/4 cup rice wine vinegar
1/2 cup water
1 tablespoon soy sauce
Juice of 2 tangerines
1 teaspoon cornstarch
one 1-inch piece ginger, peeled and sliced into thin strips
1 large garlic clove, chopped roughly
1 teaspoon kosher salt

1
Day 1, 24 Hour Marinade: In a large bowl, mix the water, soy sauce, honey, maple syrup, garlic, ginger and the juice of the lemon, lime and tangerines (save the spent citrus). Remove the giblets, liver, and any other treats from inside the cavity and pierce the skin of the duck all over with a fork (especially satisfying after a long day at the office). Fill the duck's cavity with the spent citrus. Place the marinade liquid and duck inside and extra large plastic bag and then seal the bag. I like to place the bag into a large bowl in case the bag breaks or moving things around in the fridge pierces the bag accidentally. Marinate the duck for at least 24 hours.
2
Day 2, Smoking the Flavors: Line the bottom of your wok with aluminum foil and layer long sheets of aluminum (high enough to cover the duck completely) every few inches so there are no gaps in the foil. You're basically creating a tent for the duck. Place the steamer insert inside the wok and turn the heat to high. Heat the rice until it starts to smoke. Before placing the duck, breast side up, on top of the steam insert, pat it dry and cover it completely so no steam can escape.
3
On medium low heat, steam the duck for 20 minutes. Turn the stove off and, keeping it covered, let it rest under the aluminum tent for an additional 10 minutes. Preheat your oven to 375u00b0. Place the duck (throw the rice and tea away) into a roasting pan and roast the duck for 1 hour and 15 minutes, or until the skin starts turning crispy. If you're going to reserve the drained fat for use in other recipes, do this while the fat is still in its liquid state. Let the duck rest for for a few minutes before cutting into the meat.
4
Plum Wine Sauce: For the last 30 minutes of roasting, put all of the sauce ingredients into a pan and cook for 20 minutes or until the sauce has reduced and becomes thick. Remove the peels and garlic and reserve the sauce as a glaze over the duck.

482

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: Day 1, 24-hour marinade, one 5-pound whole duck, 1 cup water, 1 cup low salt soy sauce, and more.

Yes, Tea Smoked Whole Duck With Plum Wine Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tea Smoked Whole Duck With Plum Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions