---------- Recipe via Meal-Master (tm) v8.02

     Title: TEA SMOKED DUCK
Categories: Chinese, Poultry
     Yield: 4 servings

          Stephen Ceideburg
     4 lb To 5 lb. duck, washed and
          -dried
     6 tb Reduced-sodium soy sauce
     4    Whole pieces star anise
     1    Cinnamon stick
     1 c  Uncooked long-grain white
          -rice
     1 c  Strong black tea leaves,
          -such as Darjeeling
     1 c  Brown sugar
     1 ts Toasted sesame oil

 The Chinese method of home smoking is surprisingly
 easy and eliminates duck's fattiness while preserving
 its flavor. Serve tea-smoked duck as an appetizer at
 room temperature with toothpicks, or use the meat in
 stir-fries.

 Remove any fat from the cavity of the duck and prick
 the bird all over. Bring an inch or two of water and 4
 Tbsp. soy sauce to a boil in a wok with a
 tight-fitting lid. Add star anise and cinnamon. Place
 the duck on a rack in the wok, cover and steam over
 simmering water just until the juices run clear, about
 40 minutes.

 Remove the duck from the wok, pouring out any juice
 from the cavity, and set the bird aside. Discard
 liquid, rinse the wok and dry it with paper towels.
 Line it with heavy aluminum foil, allowing foil to
 hang about 2" over the edge. Place rice, tea and sugar
 in the bottom of the wok and mix well. Place a rack
 about 1 inch above the rice mixture. (If you do not
 have a rack that fits properly, place four chopsticks
 across the wok so that they crisscross.) Place the
 duck on the rack, breast-side up. Cover with foil,
 allowing at least 1 inch between the duck and foil and
 letting the foil cover also hang about 2 inches over
 the edge. Cover with the lid.

 Turn heat to high (turn on exhaust fan) and cook until
 smoke begins to emerge from the wok, 3 to 5 minutes.
 Crimp the top and bottom edges of the overhanging foil
 together and smoke for 10 minutes. Reduce heat to
 medium and smoke for 20 minutes longer. Turn off heat
 and, leaving foil sealed, let sit for 15 minutes.
 Unwrap duck and discard tea mixture and aluminum foil.
 (The duck can be smoked up to 2 days ahead and stored,
 well covered, in the refrigerator. Bring to room
 temperature before serving)

 Remove and discard skin. Carve the breast meat into
 thin slices. Cut the legs from the carcass (discard
 carcass) and separate the thigh from the drumstick at
 the joint. Mix remaining 2 Tbsp. soy sauce and sesame
 oil and brush over the meat. Makes about 1/2 lb.
 cooked meat.

 Serves 4 as an appetizer.

 128 CALORIES PER SERVING: 14 G PROTEIN, 7 G FAT, 1 G
 CARBOHYDRATE; 381 MG SODIUM; 51 MG CHOLESTEROL.

 From "Eating Well", Jan/Feb, 1992.

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