Tea-smoked duck

Name: Tea-smoked duck
Cuisine: China
Ingredients: 2 teacups uncooked long grain rice; 1 plump free-range duck, about 2.5 kg/5½ lb in weight, giblets, neck and feet removed and discarded; peel of 1 orange, dried in a low oven; 1 teacup Chinese green tea leaves; sea salt and freshly ground black pepper vegetable oil, for deep-frying dips and sauces, to serve; 2 tablespoons soft brown sugar

Preparation info

Difficulty
Medium

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

1 plump free-range duck, about 2.5 kg/5½ lb in weight, giblets, neck and feet removed and discarded

Asia
China
Main course
Gluten-free

Method

Heat a large pan of boiling water and plunge the duck in for 2 minutes, turning the duck so that all sides are blanched. Remove the duck, discard the water and pat the duck dry. Rub salt and pepper liberally all over the duck and inside the cavity, then wrap the duck in clingfilm and refrigerate for 5 or 6 hours.
Meanwhile, prepare your smoking pack. Take 3 lar