• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Tea Smoked Duck

  • Recipe Submitted by on

Category: Poultry, Chinese

 Ingredients List

  • Stephen Ceideburg
  • 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 Strong black tea leaves,
  • -such as Darjeeling
  • 1 c Brown sugar
  • 1 ts Toasted sesame oil


The Chinese method of home smoking is surprisingly easy and eliminates
duck's fattiness while preserving its flavor. Serve tea-smoked duck as an
appetizer at room temperature with toothpicks, or use the meat in

Remove any fat from the cavity of the duck and prick the bird all over.
Bring an inch or two of water and 4 Tbsp. soy sauce to a boil in a wok with
a tight-fitting lid. Add star anise and cinnamon. Place the duck on a rack
in the wok, cover and steam over simmering water just until the juices run
clear, about 40 minutes.

Remove the duck from the wok, pouring out any juice from the cavity, and
set the bird aside. Discard liquid, rinse the wok and dry it with paper
towels. 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. (If you do not have
a rack that fits properly, place four chopsticks across the wok so that
they crisscross.) 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 heat to high (turn on exhaust fan) and cook until smoke begins to
emerge from the wok, 3 to 5 minutes. Crimp the top and bottom edges of the
overhanging foil together and smoke for 10 minutes. Reduce heat to medium
and smoke for 20 minutes longer. Turn off heat and, leaving foil sealed,
let sit for 15 minutes. Unwrap duck and discard tea mixture and aluminum
foil. (The duck can be smoked up to 2 days ahead and stored, well covered,
in the refrigerator. Bring to room temperature before serving)

Remove and discard skin. Carve the breast meat into thin slices. Cut the
legs from the carcass (discard carcass) and separate the thigh from the
drumstick at the joint. 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.


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