Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Soy sauce

  2. 2 tablespoons 30ml Chinese Black Tea 2 tablespoons 30ml Szechwan peppercorns - toasted and crushed

  3. 1 teaspoon 5ml Five spice powder

  4. 3 cups 711ml Water

  5. 1 Duckling - (4 1/2 lbs.), split

  6. 12 Walnuts - unshelled

  7. 1/2 cup 118ml Chinese Black Tea 1/2 cup 118ml Hickory chips

  8. 1/2 cup 80g / 2.8oz Brown sugar - packed Chinese plum sauce Mandarin pancakes or flour tortillas

  9. 6 Scallions

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Mix soy sauce, 2T black tea, peppercorns, and five-spice powder with 3 cups of water. Remove all visible fat from duck halves. Place duck in non-reactive bowl. Cover with tea mixture and add additional water if necessary to barely cover. Crack walnuts lightly, but leave in shell and add to marinade. Marinate, refrigerated for 24 hours. Mix 1/2 cup black tea, hickory chips, and brown sugar. Put in smoker tray. Smoke-cook duck at 200F for about 2 hours or until meat thermometer registers 170F at thickest point. Add cracked walnuts to the smoker 15 minutes before duck is ready. Preheat broiler. Remove duck and walnuts. Shell walnuts. Broil duck briefly skin side up to crisp skin if desired. Slice from bone and serve with Chinese plum sauce, mandarin pancakes, whole scallions and smoked walnuts. Serve warm or at room temperature. Posted to the BBQ List by Bill Ackerman on Apr 18, 1998.


Send feedback