Tea Smoked Duck with Smoked Walnuts

This tea smoked duck is a serious weekend project, and every hour of it pays off. The whole duckling gets a 24-hour soak in a brine of soy sauce, Chinese black tea, crushed Szechuan peppercorns, and five-spice powder. That long marinade drives those warm, aromatic flavors deep into the meat.

The smoking blend is where things get really interesting. Black tea leaves, hickory chips, and brown sugar smolder together in the smoker, creating a fragrant, slightly sweet smoke that perfumes the duck as it cooks low and slow. The tea adds a subtle bitterness that balances the richness of the duck fat.

Unshelled walnuts go into the smoker for the last stretch, picking up that same smoky character. Once shelled, they’re scattered over the sliced duck alongside plum sauce, scallions, and mandarin pancakes for a Peking-style presentation.

Chef Tips

• Trim all visible fat before marinating. Duck fat is generous, and excess fat won’t absorb the marinade.
• Crack the walnut shells lightly before smoking so the smoke can reach the nut meat inside.
• A quick broil after smoking crisps the skin without overcooking the meat. Watch it closely since it only takes a minute or two.
• Use a meat thermometer. The thickest part of the thigh should read 170°F (77°C) before pulling.

Variations

• Substitute Lapsang Souchong tea for an even smokier, more intense flavor in both the marinade and smoker blend.
• Serve with hoisin sauce instead of plum sauce for a richer, thicker condiment.
• Use the same smoking technique on chicken thighs for a faster, more accessible version.