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RECIPE: Tea-Smoked Duck


Cook Time: 2-3 hrs at medium heat. Target internal temp of duck is 80C.


?    1 duck (2-3kg)

?    1 tsp sesame oil


?    1 tbs raw sugar

?    1 tsp salt

?    1 tsp ground black pepper

?    1/2 tsp five-spice powder

?    1/2 tsp ground coriander

?    1/4 tsp ground cinnamon



?    2 cups cherry wood chips

?    1/2 cup white rice

?    1/2 cup black tea

?    1/2 cup brown sugar

?    3 cinnamon sticks

?    3 star anise

?    3 strips orange peel



Wash the duck inside and out and blot dry.

Make the rub: Combine the sugar, salt, pepper, five-spice powder, coriander, and cinnamon in small bowl and stir to mix. Season the front and main cavities of the duck with half the rub. Brush the outside of the duck all over with sesame oil. Sprinkle the outside of the duck all over with the remaining rub, rubbing it into the skin.

Prick the skin of the duck all over with the tines of a sharp fork (do not pierce the meat.) This gives you crisper duck skin as the fat is channelled away.

Make the smoking mixture: Place the wood chips, rice, tea, sugar, cinnamon sticks, star anises, and tangerine peel in a bowl and stir to mix.

Position the duck in an adjustable roasting rack (any kitchen shop for under $20 ? very useful) and position on the grill of either a charcoal (ideally) or a gas barbecue and drop the lid.or place two hooks in the duck if you happen to be cooking it in a Pit Barrel Cooker, as I do: one hook under each wing and through the back.

Position the duck in your barbecue of choice, then add the smoking mixture directly on top of the hot coals if it is a solid fuel barbecue. For a gas barbecue, wrap and smoking mixture into a foil pillow, prick all over with a sharp form and position on the grill.

Cook for up to 2-3 hrs, but check for done-ness hourly.

Remove duck, carve, and serve slices on small. soft flour tortillas with thinly sliced spring onion and slivers of cucumber, and finish with Hoisin barbecue sauce.



?    3/4 cup Hoisin sauce

?    1 tablespoon soy sauce

?    2 tablespoons rice wine

?    2 tablespoons honey

?    1 tablespoon sesame oil

?    2 tablespoons chopped fresh cilantro

?    2 teaspoons minced fresh ginger

Combine ingredients in a saucepan and gently simmer until thickened and richly flavored, 8 to 10 minutes, stirring from time to time to prevent scorching.

Cook for approximately 2-3 hrs.

NOTE: Based on the sensitivity of duck with regards to varying sizes and starting temperatures, we strongly recommend checking on it for done-ness at least once per hour.

Remove duck from the PBC (confirming done-ness), and the hooks from the duck, and cut into individual pieces using a large knife.

Plate, serve and enjoy!