No smoker required. All you need for this recipe is a regular stove or a barbecue. And, to be honest, you can smoke other things this way too, chicken, fish, even veggies!
A little while ago I attended a duck masterclass in Melbourne hosted by Luv-a-Duck and presented by Adam D’Sylva whom you might have seen on Masterchef or know him as the executive chef at Tonka and CODA.
Aside from showing us how to bone a whole duck and how to cook the various cuts – duck is a red meat so unlike chicken it can be enjoyed slightly pink, Adam also shared a simple method for tea-smoking duck breasts at home on the stove.
The secret to this smoking process involves a few simple preparation steps and notes, and it’s utterly satisfying and addictive:
- Line the base of your lidded wok or pot with Aluminium foil. This is a must and will save you hours of scrubbing and assist with cleaning the hot caramel off the base, simply lift out the foil base when cooled completely and toss. I actually used an aluminum cake pot with lid and a round aluminium pot stand I picked up from Vinnies.
- Add sugar and plenty of spice to the mix. This will create a caramelly and aromatic smoke for your duck!
- If making this on the stove sure you have a powerful exhaust fan running on high! If yours isn’t vented to the outside, you can do what I did and tea-smoke the duck on the barbecue outside.
It took me this long to make it, but now that I have, I am officially hooked and I can tell I’ll be making plenty more smoked meats, fish and veggies at home.