Best 4 Stove Top Smoker Tea Smoked Duckling Recipes

TEA SMOKED DUCK

Steps:

• Combine all the ingredients, except sesame/vegetable oil, for the marinade in a bath solution and place cleaned duck in it overnight.
• Hang dry and rest for at least 2 hours. Hang duck in smoking oven with hook on the upper neck.
• Place the camphor wood, brown sugar, tea twigs, if available, on a pan at the base of the oven and heat oven to 350 degrees F. Some recipes call for tea leaves but tea leaves in the sugar/camphor mixture does not add that much tea flavor to the ducks. Roast the duck for approximately 40 minutes, but depends on size of duck, type of oven, etc. For best results for a crispy skin, the last 5 to 10 minutes should be at 400 degrees F, with a final basting of sesame/vegetable oil on the skin of the duck. Duck can be flashed in hot oil to finish, if timing for service is critical.
• Cut and serve hot, with buns and sauce, optional.

HOW TO USE A STOVE-TOP SMOKER

Steps:

• Read through the recipe carefully before you start. Some recipes require seasoning or marinating the food in advance; other recipes suggest you brine the food or take them to room temperature before smoking.
• Make sure the smoker parts are clean and dry before you start.
• Sprinkle the amount and type of wood chip you have chosen over the center of the bottom of the smoker, covering an area roughly the size of your burner.
• Put the drip pan in place. Always line the drip pan with a single layer of aluminum foil. This cuts cleanup time in half.
• Arrange whatever item(s) you are smoking on the rack. Newer smoker models have nonstick racks; older racks should be sprayed with vegetable cooking spray to prevent sticking and make for easier clean up.
• Be sure to leave space between items on the rack and between the food and the sides of the smoker.
• Close the lid about two-thirds of the way and center the smoker over a burner. Turn the heat to medium.
• When you see the first signs of smoking rising from under the drip pan, close the lid securely and start timing.
• Check the food for doneness at the time suggested in the recipe. Wear oven mitts or protect your hands with sturdy pot holders, grasp the handles firmly with one hand and slide the lid off with the other. Test the food as quickly as possible (with an instant-read thermometer or other methods suggested in the recipe) and slide the lid closed quickly if it needs more cooking time.
• When the food is ready, turn off the heat and remove the lid of the smoker, unless a recipe directs you to leave it on for a specified amount of time.

STOVE TOP SMOKER TEA SMOKED DUCKLING

Steps:

• Remove giblets and trim excess neck skin from duck. Rinse and pat dry.
• Combine soy sauce, sherry, and honey, and bring to a boil. Add five spice powder and remove from heat.
• Baste duck thoroughly with this hot mixture and allow to dry at room temperature for 8 hours.
• Split duck and smoke for 2 hours on medium-low heat, using mesquite wood chips and tea leaves.
• Open lid carefully, prick skin all over, being careful not to pierce the meat.
• Place into a preheated 425º oven for 15 minutes to crisp and brown. Nothing finer on a crisp all evening.

WOK-SMOKED DUCK WITH GREEN TEA AND ORANGE

Steps:

• Pierce the skin of the duck with a fork so the flavor of the marinade can penetrate the meat. In a large bowl, whisk together the soy sauce, water, honey, ginger, garlic, and brown sugar. Squeeze in the juice of the orange, lemon, and lime, reserving the empty rinds. Place the duck in a 2-gallon plastic storage bag, pour in the marinade, and toss in the citrus halves. Seal and refrigerate for 24 hours. The next afternoon, take the duck out of the marinade and pat it dry with paper towels. Stuff the duck cavity with the marinated citrus rinds and discard the rest of the marinade. Fold the wing tips under and tie the legs together with kitchen string. The duck should have a dark coffee color and smell of citrus and ginger.
• The next thing you want to work on is setting up the wok-smoker. Line the bottom of the wok with a piece of heavy-duty aluminum foil. Spread the rice, green tea, and sugar on the foil in an even layer and place the wok on the stovetop. Set the steamer rack insert on top of the foil and turn the heat to high. When the rice starts to smoke, lay the duck on the rack, breast side up. Lower the heat to medium-low and cover tightly with the domed lid. The goal is to impart a sweet, smoky flavor to the duck. Let the duck hot smoke for 20 minutes; then turn the heat off and leave the duck covered in the chamber of smoke for another 10 minutes. You will see and smell a fragrant smoke creeping out from under the lid. As tempting as it is, do not peek under the lid, because all the smoke will escape and with it the smoky flavor.
• Preheat the oven to 375°F. Take the lid off the wok, set the duck on a plate, remove the rack, and discard the foil with the rice. The wok can now be transformed into a roasting pan. Put the rack back inside the wok, place the duck on top, and put the whole thing in the oven without the lid. Roast the duck for 1 hour to crisp the skin and set its deep mahogany color. The legs will jiggle easily when the duck is done.
• As the duck roasts, make the sauce. In a pot over medium-low heat, combine the plum wine, rice wine vinegar, water, cornstarch, ginger, orange peel and juice, soy sauce, and garlic. Cook down for about 15 to 20 minutes, until the sauce thickens enough to coat the back of a spoon. Season with salt and white pepper.
• With a very sharp knife or cleaver, carve the duck and arrange the pieces on a serving platter. Spoon the sauce over the duck and garnish with the sesame seeds.