Stove Top Smoker Tea Smoked Duckling

This recipe is to be made using a stove top smoker. from the cameron cooking guide.

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 425 oven for 15 minutes to crisp and brown.

Nothing finer on a crisp all evening.

duck, soy sauce, dry sherry, honey, chinese five spice powder, mesquite wood chips, green tea leaves