This is one of our absolute favorite recipes. If you’re still cleaning out your freezer from last season, you’ve got to give it a try. If not, it’ll be worth the wait.
Tea Smoked Duck
For the ducks –
6 whole cleaned ducks
1 teaspoon coarse sea salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 tablespoon crushed ginger
2 tablespoons ground peppercorns
1/4 cup plus 1 tablespoon honey
1/2 cup finely chopped scallions
1/2 cup Lapsang Souchong black tea
For the smoker –
1/2 cup brown sugar
3/4 cup Lapsang Souchong black tea
Mix sea salt, 1 tablespoon of ground peppercorns, and 1 tablespoon of honey and coat the skin of the duck with it.
Combine the cinnamon, cloves, ginger, 1 tablespoon peppercorns, honey, scallions, and tea in a marinade. In a shallow baking pan, stuff the ducks with the marinade, cover, and refrigerate overnight.
Combine the brown sugar, tea, wood chips, and water in your smoker’s water pan and place at the bottom of the smoker.
Place the baking pan containing the ducks on the smoker’s top rack.
Smoke between 200 and 225 degrees for 4 hours.
Remove the stuffing from the inside of the ducks, cut, and serve.