Baked Smoke-Flavored Duck

By á-174942

Ingredients

• MARINADE:
• 1 duckling - (4 to 5 lbs) cleaned, trimmed
• 1 whole star anise
• 1 green onion, including top crushed
• 1 green onion, including top finely chopped
• 2 teaspoons chopped ginger
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon dry sherry or Chinese rice wine
• 1/4 teaspoon Chinese five-spice powder
• 1/4 teaspoon freshly-ground white pepper
• TEA MIXTURE:
• 2/3 cup black tea leaves
• 1/2 cup raw rice
• 1/4 cup dark brown sugar - (packed)
• 2 teaspoons Chinese five-spice powder
• GLAZE:
• 3 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil

Details

Servings 6

Preparation

Step 1

Combine the marinade ingredients in a large bowl. Add the duck and rub it inside and out with the marinade. Place the star anise and crushed green onion in the cavity. Cover and refrigerate overnight.

Place a steaming rack in a wok, pour in water to just below the level of the rack and bring it to a boil. Place the duck breast-side up on the rack. Cover and steam for 45 minutes, add additional water if necessary. Remove the duck from the steamer and pat it dry.

While the duck is steaming, prepare the pan for smoking as follows: Line the bottom of a deep roasting pan with heavy-duty foil. Combine the tea mixture ingredients on the foil, mix well, and spread in an even layer. Place an empty 2-inch-high can (such as a water chestnut can) at each end of the pan and position a wire rack large enough to hold the duck on the cans.

Preheat the oven to 400 degrees. Place the duck on the rack. Cover the entire pan with a large sheet of foil, making a tent; seal the edges. Bake for 45 minutes. Meanwhile, combine the glaze ingredients in a small bowl. Remove the duck from the oven, remove the top sheet of foil, and brush the duck with glaze. Reduce the heat to 350 degrees, return the duck to the oven, and bake uncovered until golden brown, 8 to 10 minutes.

Cut the duck into serving-size pieces and arrange them on a serving platter in the shape of a whole duck.

This recipe yields 6 to 8 servings.

Tip: Served cold, this is a wonderful addition to an appetizer plate.