Wok-Smoked Duck with Green Tea and Orange

Name: Wok-Smoked Duck with Green Tea and Orange
Yield: serves 4
Ingredients: 1 whole duck, 5 pounds; 2 cups low-sodium soy sauce; 1 cup water; 1 cup honey; 3-inch piece fresh ginger, coarsely chopped; 4 garlic cloves, smashed; 1/3 cup brown sugar; 1 orange, halved; 1 lemon, halved; 1 lime, halved; 1 cup raw jasmine rice; 1/2 cup loose green tea; 1/4 cup sugar; 2 cups plum wine; 1/4 cup rice wine vinegar; 1/2 cup water; 1/2 teaspoon cornstarch; 1-inch piece fresh ginger, cut into paper-thin slices; Peel and juice of 1 orange; 1 tablespoon low-sodium soy sauce; 1 garlic clove, halved; Sea salt and ground white pepper; 2 tablespoons toasted sesame seeds, for garnish (see Note, page 34)

December 9, 2011

This dish takes a little planning ahead but is well worth it. Don’t be scared—it’s a show-off dish. You may, however, have to shop around for some of the makings. A trip to your local Asian market or a surf on the Internet should do it. Start by marinating the duck the night before you plan to serve it. A smoker isn’t required, but you will need a wok with a domed lid and wire rack insert (sorry, an electric wok won’t work). Serve with steamed Asian greens like bok choy or Chinese broccoli. Round out the meal with Perfect Steamed Jasmine Rice (page 240).

Recipe notes

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