This is a cold dish that can be prepared well in advance; in fact, we find that ducks smoked 2 days in advance are more flavorful. Chicken and squab can be dry-marinated and smoked in the same way. Reduce the steaming time according to the size of the bird; allow 15 minutes per pound for chicken, 30 minutes for squab.
The smoking process doesn’t actually cook the duck. It adds flavor to a duck already cooked by steaming and changes the texture of the flesh to something similar to that of ham. A covered barbecue grill (such as any of the kettle-type barbecues on the market) is perfect.
© 1981 Ken Hom. All rights reserved.