From EatingWell: January/February 1992
The Chinese method of home smoking is surprisingly easy and eliminates duck's fattiness while preserving its flavor. Serve tea-smoked duck as an appetizer at room temperature with toothpicks, or use the meat in stir-fries.
- 1 4-5 pound duck, washed and dried
- 6 tablespoons reduced-sodium soy sauce, divided
- 4 whole pieces star anise
- 1 cinnamon stick
- 1 cup uncooked long-grain white rice
- 1 cup strong black tea leaves, such as Darjeeling
- 1 cup brown sugar
- 1 teaspoon toasted sesame oil
- Remove any fat from the cavity of the duck and prick the bird all over. Bring an inch or two of water and 4 tablespoons soy sauce to a boil in a wok with a tight-fitting lid. Add star anise and cinnamon. Place the duck on a rack in the wok, cover and steam over simmering water just until the juices run clear, about 40 minutes.
- Remove the duck from the wok, pouring out any juice from the cavity, and set the bird aside. Discard liquid, rinse the wok and dry it with paper towels. Line it with heavy aluminum foil, allowing foil to hang about 2 inches over the edge. Place rice, tea and sugar in the bottom of the wok and mix well. Place a rack about 1 inch above the rice mixture. (If you do not have a rack that fits properly, place four chopsticks across the wok so that they crisscross.) Place the duck on the rack, breast-side up. Cover with foil, allowing at least 1 inch between the duck and foil and letting the foil cover also hang about 2 inches over the edge. Cover with the lid.
- Turn heat to high (turn on exhaust fan) and cook until smoke begins to emerge from the wok, 3 to 5 minutes. Crimp the top and bottom edges of the overhanging foil together and smoke for 10 minutes. Reduce heat to medium and smoke for 20 minutes longer. Turn off heat and, leaving foil sealed, let sit for 15 minutes. Unwrap duck and discard tea mixture and aluminum foil.
- Remove and discard skin. Carve the breast meat into thin slices. Cut the legs from the carcass (discard carcass) and separate the thigh from the drumstick at the joint. Mix remaining 2 tablespoons soy sauce and sesame oil and brush over the meat.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days. Bring to room temperature before serving.
Per serving: 128 calories; 7 g fat (3 g sat, 3 g mono); 50 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 14 g protein; 0 g fiber; 303 mg sodium; 157 mg potassium.
Nutrition Bonus: Selenium (18% daily value).
Exchanges: 2 lean meat
More From EatingWell
Omega-3 fats are good for your heart and are found in fish...
These healthy sugar-free dessert recipes are a delicious and...
Stir-fries are an easy way to get dinner on the table fast...
Whether you're looking for a quick breakfast or a refreshing...
If you’re trying to slim down, our low-calorie dinners to...
Carbs have gotten a bad rap as a diet no-no, but whole grains...
When you’re trying to lose weight, you don’t need to skimp on...
The next time you’re thinking about ordering takeout, put...
Fresh seasonal produce offers plenty of reasons to try one of...
Baking a cake from scratch doesn’t have to be time-intensive...
There’s something oh-so-soothing about a bowl of creamy...
Our nutritionists have verified that these recipes do not...
Homemade desserts, including piping-hot apple pie, rich...
If you’re searching for an affordable and healthy meal for...
Our healthy lasagna recipes, including classic meat lasagna...
Make sure you have a quick and easy dinner ready to go next...
- Total Time
- More than 1 hour
- Type of Dish
- Main dish, poultry
- Main Ingredient
- Poultry, other
- Preparation/ Technique
- Ease of Preparation
- January/February 1992