Stove Top Smoker Tea Smoked Duckling

• 1 medium size duck
• 1/4 cup soy sauce
• 1/4 cup dry sherry
• 1 tablespoon honey
• 2 tablespoons Chinese five spice powder
• 1 tablespoon mesquite wood chips
• 1 tablespoon green tea leaves

1. Remove giblets and trim excess neck skin from duck. Rinse and pat dry.
2. Combine soy sauce, sherry, and honey, and bring to a boil. Add five spice powder and remove from heat.
3. Baste duck thoroughly with this hot mixture and allow to dry at room temperature for 8 hours.
4. Split duck and smoke for 2 hours on medium-low heat, using mesquite wood chips and tea leaves.
5. Open lid carefully, prick skin all over, being careful not to pierce the meat.
6. Place into a preheated 425u0b0 oven for 15 minutes to crisp and brown. Nothing finer on a crisp all evening.

duck, soy sauce, sherry, honey, spice powder, mesquite wood chips, green tea

Taken from www.food.com/recipe/stove-top-smoker-tea-smoked-duckling-286588 (may not work)