Stove Top Smoker Tea Smoked Duckling
Infuse your next dinner party with bold, aromatic flavors by preparing this delightful Stove Top Smoker Tea Smoked Duckling. This recipe takes tender, marinated duckling to new heights by combining the rich, smoky essence of black tea leaves, jasmine rice, and star anise with a savory-sweet blend of soy sauce, five-spice powder, and honey. Using a stovetop smoker, the duckling absorbs layers of nuanced flavor before being roasted to golden perfection in the oven. The result is a beautifully smoked, succulent bird that's both tender and crisp, perfect for impressing guests or treating yourself to a gourmet experience at home. Garnished with vibrant green onions and refreshing orange slices, this dish is as elegant as it is flavorful. Ideal for special occasions, this recipe brings restaurant-quality cooking to your kitchen with minimal effort!
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Recipe Information
Ingredients
- 1 whole Duckling (approximately 3-4 lbs)
- 2 tablespoons Black tea leaves
- 2 tablespoons Raw jasmine rice
- 2 tablespoons Brown sugar
- 2 pieces Star anise
- 1 teaspoon Five-spice powder
- 1 teaspoon Kosher salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Soy sauce
- 1 tablespoon Honey
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Vegetable oil
- 2 pieces Green onions (for garnish)
- 4 slices Orange slices (for garnish)
Instructions
In a small bowl, mix together the soy sauce, honey, garlic, ginger, and vegetable oil to create a marinade.
Rub the duckling inside and out with the kosher salt, ground black pepper, and five-spice powder.
Place the duckling in a large resealable plastic bag or shallow dish and pour the marinade over it. Massage the marinade into the skin and refrigerate for at least 2 hours or overnight for the best flavor.
Line the bottom of your stovetop smoker or wok with two layers of aluminum foil.
In the center of the foil, mix together the black tea leaves, jasmine rice, brown sugar, and star anise.
Set a wire rack over the tea-smoking mixture, ensuring there is enough room for the duckling to sit above the smoking mixture, and preheat the smoker on medium heat for 5 minutes.
Take the marinated duckling out of the refrigerator and place it breast-side up on the wire rack.
Cover the smoker tightly with a lid or more foil to seal in the smoke. Reduce the heat to low and allow the duck to smoke for 30 minutes.
After smoking, transfer the duckling to a baking sheet and brush it with any remaining marinade.
Preheat your oven to 375°F (190°C) and roast the smoked duckling for 45-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast.
Let the duck rest for 10 minutes before carving. Garnish with chopped green onions and orange slices. Serve warm and enjoy!
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 1565 mg | 68% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 11.6 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 509 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
