Five Spice Tea-Smoked Duck

Name: Ente Five Spice Tea-Smoked
Total time: 8 h
Ingredients: 50 ml Sojasauce dunkel; 8 g Fünf-Gewürze-Pulver; 4 g Sternanis gemahlen; 35 ml Reiswein (Shaoxing); 10 g Ingwer frisch gerieben; 8 ml Sesamöl

BrinePoultryHot SmokingHard8-12 hrs80-85 °C110-125 °CJasmine Tea + Rice + Brown Sugar (Tea Smoking Mix)

This Chinese-inspired technique combines the flavors of five spices with a traditional tea-smoking method using jasmine or oolong tea, rice and brown sugar. The duck is first brined in a five-spice brine and then smoked over the aromatic tea mixture. The result is an incomparably complex, floral-smoky flavor.

Ingredients(for 1 kg)

Dark soy sauce50 ml

Five spice powder8 g

Ground star anise4 g

Shaoxing rice wine35 ml

Freshly grated ginger10 g

Sesame oil8 ml

Instructions

Marinating

12-24 hours

Mix all marinade ingredients together. Cover the duck completely and marinate in a zip bag in the refrigerator for 12-24 hours. Turn occasionally so the marinade penetrates evenly.

Drying

2-3 hours

Remove the duck from the marinade, pat dry and let dry for 2-3 hours at room temperature or with a fan until the surface is slightly sticky but not wet.

Tea smoking

3-4 hours

Set the smoker to 110-125 °C and place the tea-smoking mixture of jasmine tea, rice and brown sugar in aluminum foil packets on the coals or in the smoke area. Smoke the duck until 80-85 °C internal temperature is reached.

Resting and serving

10 minutes

Rest the duck for 10 minutes. Traditionally it is sliced thin and served with plum sauce, spring onions and cucumber sticks on Mandarin pancakes.

Pro Tip

For the tea-smoking mixture in a wok: 3 tbsp jasmine tea, 3 tbsp rice and 3 tbsp brown sugar in aluminum foil on the wok bottom – heat on high until smoking, then place duck on the rack and close the lid.

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