Stove Top Smoker Tea Smoked Duckling - cooking recipe

Ingredients

1 medium size duck
1/4 cup soy sauce
1/4 cup dry sherry
1 tablespoon honey
2 tablespoons Chinese five spice powder
1 tablespoon mesquite wood chips
1 tablespoon green tea leaves

Preparation

Remove giblets and trim excess neck skin from duck. Rinse and pat dry.
Combine soy sauce, sherry, and honey, and bring to a boil. Add five spice powder and remove from heat.
Baste duck thoroughly with this hot mixture and allow to dry at room temperature for 8 hours.
Split duck and smoke for 2 hours on medium-low heat, using mesquite wood chips and tea leaves.
Open lid carefully, prick skin all over, being careful not to pierce the meat.
Place into a preheated 425\u00b0 oven for 15 minutes to crisp and brown. Nothing finer on a crisp all evening.