Tea-Smoked Duck

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    “Smoking is the new grilling.” With these words, the man who revolutionized modern American grilling takes on a new challenge: Steven Raichlen’s Project Smoke. Watch the trailer and try the recipes made exclusively for the Pit Barrel®® Cooker!


Cook times*

Cook Time: 2-3 Hrs* | Desired Temp: 175º  
*Cook times may vary

Ingredients

  • 1 duck (5 to 6 pounds), thawed for 2 to 3 days in the refrigerator if frozen
  • 1 tsp sesame oil
  • For the Rub:
    • 1 Tbsp sugar
    • 1 tsp salt
    • 1 tsp ground black pepper
    • 1/2 tsp five-spice powder
    • 1/2 tsp ground coriander
    • 1/4 tsp ground cinnamon
  • For the smoking mixture:
    • 2 c cherry wood chips
    • 1/2 c white rice
    • 1/2 c black tea
    • 1/2 c brown sugar
    • 3 cinnamon sticks
    • 3 star anises
    • 3 strips orange peel

Directions

  1. Light your Pit Barrel® Cooker according to instructions.
  2. Wash the duck inside and out and blot dry.
  3. Make the rub: Combine the sugar, salt, pepper, five-spice powder, coriander, and cinnamon in small bowl and stir to mix. Season the front and main cavities of the duck with half the rub. Brush the outside of the duck all over with sesame oil. Sprinkle the outside of the duck all over with the remaining rub, rubbing it into the skin. Note: Usually, I don’t bother trussing the duck as you’ll get better absorption of the smoke flavor if the cavity is left open. But you can for a nicer presentation.
  4. Prick the skin of the duck all over with the tines of a sharp fork. (Do not pierce the meat.) This gives you crisper duck skin as the fat is channeled away.
  5. Make the smoking mixture: Place the wood chips, rice, tea, sugar, cinnamon sticks, star anises, and tangerine peel in a bowl and stir to mix.
  6. Place two hooks in the duck: one hook under each wing and through the back as shown.
  7. Hang the duck from rebar in the Pit Barrel® Cooker, then add the smoking mixture directly on top of the hot coals, and secure the lid.
  8. Cook for approximately 2-3 hrs. NOTE: Based on the sensitivity of duck with regards to varying sizes and starting temperatures, we strongly recommend checking on it for doneness at least once per hour.
  9. Remove duck from the PBC (confirming doneness), and the hooks from the duck, and cut into individual pieces using a large knife.
  10. Plate, serve and enjoy!