Chang's Anise Smoked Duck
|Garlic||1 Clove (5 gm)|
|Candied ginger piece||4|
|Dark soy sauce||2 Tablespoon|
|Freshly ground white pepper||1⁄2 Teaspoon|
|Duck||5 Pound (1 Piece)|
|Smoking mixture||1⁄4 Cup (4 tbs)|
|Hickory chips||2 Cup (32 tbs), soaked|
Combine ingredients for marinade except water in blender and mix to pulverize.
Pour into 8-quart pot.
Add water (use blender to measure so no seasoning is lost).
Simmer 15 minutes.
Add duck, tail-first (so cavity fills with liquid).
Weight duck with inverted glass pie plate and let simmer 45 minutes.
Discard liquid; wipe duck to remove bits of seasoning.
Wash and dry pot.
Line with foil and add hickory chips, star anise and sugar.
Set duck on rack and smoke over high heat 20 minutes.
Turn off heat and let duck cool and smoke settle at least 1 hour.
Carve meat into thin slivers.