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Tea Smoked Duck

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For the July challenge I decided to give duck a try.  I had my brother pick up a Culver Farms White Pekin Duckling, Buddhist Style , at Saigon Oriental Market and Deli.  The employees gave him a few pointers on seasonings and recommended the Japanese yams to accompany the duck.  I saw many different versions of smoked duck and decided to try the tea smoked version.


I rinsed the duck and left it uncovered in a tin pan overnight, then rubbed it with salt, pepper and garlic and put it back in the fridge for several hours.  I stuffed it with half an onion and a quartered orange and had old smokey holding @ 300.








I placed whole tea leaves 1 cup uncooked rice and 1/2 cup brown sugar in foil and placed the pouch in the coals.




I glazed the duck with a honey and soy mixture and put it on the grill.




After and hour I added the yams and re-glazed the duck.




Glazed it again after another 30 mins, the duck was small and cooking quicker than I expected.








After I smoked the yams, I sliced them and seared them in the reserved duck fat.









Thanks for looking.

Edited by PennHead
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