Stove Top Smoker Tea Smoked Duckling Food

HOW TO USE A STOVE-TOP SMOKER

How to Use a Stove-Top Smoker image

Provided by Food Network

Number Of Ingredients 0

Ingredients

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

Stove Top Smoker Tea Smoked Duckling image

Make and share this Stove Top Smoker Tea Smoked Duckling recipe from Food.com.

Provided by TxGriffLover

Categories Whole Duck

Time 10h

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1 medium size duck
1/4 cup soy sauce
1/4 cup dry sherry
1 tablespoon honey
2 tablespoons Chinese five spice powder
1 tablespoon mesquite wood chips
1 tablespoon green tea leaves

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.

Nutrition Facts : Calories 2639.4, Fat 249.4, SaturatedFat 83.8, Cholesterol 481.8, Sodium 2412.3, Carbohydrate 11.5, Fiber 0.3, Sugar 9.5, Protein 76.7

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