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TEA SMOKED DUCK
4 lb To 5 lb. duck, washed and dried
6 tb Reduced-sodium soy sauce
4 Whole pieces star anise
1 Cinnamon stick
1 c Uncooked long-grain white rice
1 c Darjeeling tea leaves
1 c Brown sugar
1 ts Toasted sesame oil
Remove fat from the cavity of the duck and prick the bird all over. Bring 1 cup water and 4 tbsp soy sauce to a boil in a wok with a tight-fitting lid, add star anise and cinnamon, then, put the duck on a rack (or chopsticks) in the wok, cover and steam over simmering water until the juices run clear, about 40 minutes.
Remove the duck from the wok, pouring out any juices (discard). liquid, Clean and dry the wok and line it with heavy aluminum foil, allowing foil to hang about 2" over the edge. Place rice, tea and sugar in the bottom of the wok and mix well. Place a rack about 1 inch above the rice mixture and place the duck on the rack, breast-side up. Cover with foil, allowing at least 1 inch between the duck and foil and letting the foil cover also hang about 2 inches over the edge. Cover with the lid turn on exhaust fan, then turn heat to high until smoke begins to emerge from the wok. Crimp the top and bottom edges of the foil together and smoke for 10 minutes. Reduce heat to medium and smoke for 20 minutes longer. Turn off heat and let stand for 15 minutes. Unwrap duck - it duck can be covered and stored for two days, in the refrigerator.
To serve, bring the duck room temperature, remove and discard skin. Carve the breast meat into thin slices. Cut the legs and thighs from the carcass.
Mix remaining 2 Tbsp. soy sauce and sesame oil and brush over the meat. Makes about 1/2 lb. cooked meat. Serves 4 as an appetizer. |
