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Add a photoServings: 4
Ingredients
- 1/4 c. Soy sauce
- 2 Tbsp. Chinese Black Tea
- 2 Tbsp. Szechuan peppercorns, toasted and crushed
- 1 tsp Five spice pwdr
- 3 c. Water
- 1 whl duckling (4.5 lbs), split
- 12 whl walnuts, unshelled
- 1/2 c. Chinese Black Tea
- 1/2 c. Hickory chips
- 1/2 c. Brown sugar, packed
- Â Â Chinese plum sauce
- Â Â Mandarin pancakes or possibly flour tortillas
- 6 x Scallions
Directions
- Mix soy sauce, 2T black tea, peppercorns, and five-spice pwdr with 3 c. of water.
- Remove all visible fat from duck halves. Place duck in non-reactive bowl.
- Cover with tea mix and add in additional water if necessary to barely cover. Crack walnuts lightly, but leave in shell and add in to marinade.
- Marinate, refrigerated for 24 hrs.
- Mix 1/2 c. black tea, hickory chips, and brown sugar. Put in smoker tray.
- Smoke-cook duck at 200F for about 2 hrs or possibly till meat thermometer registers 170F at thickest point. Add in cracked walnuts to the smoker 15 min before duck is ready.
- Preheat broiler. Remove duck and walnuts. Shell walnuts. Broil duck briefly skin side up to crisp skin if you like. Slice from bone and serve with Chinese plum sauce, mandarin pancakes, whole scallions and smoked walnuts.
- Serve hot or possibly at room temperature.
- NOTES :changes I usually make:1. Often, I leave out the walnuts and it still is great.
- 2. Rather than crisping the skin under a broiler, I use a propane torch to give a more uniform result.
- 3. I prefer flour tortillas (the small, handmade ones from Trader Joes which I steam-heat in the Freshomatic). The paper-thin mandarin pancakes you can get frzn at Asian stores dry out very quickly.
- 4. I prefer duck sauce over plum sauce for this dish.
- 5. I jullienne the scallions.
- 6. Each person makes their own "taco" by spreading a little duck sauce on the tortilla, then adding a few pcs of duck and some slivers of scallion.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 4 servings | |
| Calories 304 | |
| Calories from Fat 61 | 20% |
| Total Fat 6.92g | 9% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 1236mg | 52% |
| Potassium 206mg | 6% |
| Total Carbs 55.52g | 15% |
| Dietary Fiber 2.1g | 7% |
| Sugars 33.74g | 22% |
| Protein 6.7g | 11% |
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