Tea-smoked duck

Preparation info
    • Difficulty


Appears in
Floyd's China

By Keith Floyd

Published 2005

  • About


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


  1. 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.
  2. Meanwhile, prepare your smoking pack. Take 3 lar