Tea-Smoked Duck or Chicken

Name: Tea-Smoked Duck or Chicken
Yield: makes 4 servings
Ingredients: One 4- to 5-pound duck, trimmed of excess fat; 1/2 cup soy sauce; 1 tablespoon five-spice powder; 1/2 cup white rice; 1 cup black tea leaves; 1/2 cup sugar; 10 pieces dried orange peel (available at Chinese markets) or fresh orange peel; 2 cinnamon sticks, broken up; 1 tablespoon dark sesame oil

December 14, 2011

This is a simple smoking technique that doesn’t take long, though if your aluminum foil seal is not tight, you run the risk of really smoking up your kitchen. So the first time you try it, pick a day that’s warm enough to open the windows and have a fan handy. (I don’t say this to dissuade you, but from very real experience. I do love this recipe, and it works well; but sometimes unfortunate events occur!) The duck is best cut up and served as part of a larger meal of Chinese food or as part of a multinational buffet or used in stir-fries. Chicken is even easier; you can skip the initial steaming if you like.

Recipe notes

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