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Tea smoked duck with a spiced plum sauce and crispy duck crackling


  • 2 duck legs or breasts if you prefer
  • Soya sauce
  • five spice powder
  • Lurpak cooking liquid
  • Long red chillies sliced thinly }
  • Spring Onions julienned }For Garnish
  • 2 plums thin slices }

For smoking

  • some rice
  • tea leaves
  • sugar
  • 3 star anise
  • 1 stick cinammon

For the plum sauce

  • 450 g Victoria plums stoned and quartered
  • 150 g dark brown or muscovado sugar
  • 30 ml balsamic vinegar
  • 5 cm ginger grated
  • 2 star anise
  • 2 red chillies optional


  • Marinate the duck with the soya sauce and five spice powder for at least 30 minutes
  • Make the plum sauce by simmering all the ingredients for about 15- 20 minutes until the plums are soft.
  • Leave to cool, remove the star anise and blitz using a hand blender or putting it into a blender.
  • Meanwhile, line a wok with foil.
  • Add the ingredients for smoking, the rice, tea leaves and sugar.
  • Heat the wok on a high heat until the ingredients start to smoke. Then turn it down to a medium heat.
  • Place a metal rack on top of the smoking ingredients and place the duck,skin side up.
  • Cover tightly and don't let the smoke seep out or everything will smell.
  • Leave it on a medium heat.
  • Smoke for about 15 minutes. (don't open the lid).
  • Remove from the rack.
  • Heat a wok or big pan and pan fry the duck skin side down in some Lurpak Cooking Liquid, about 10 mins or depending how well you want the meat to be done.
  • The remaining fat on the duck skin will render and make the skin crispy.
  • To serve,shred the duck and arrange on individual canape or Chinese soup spoons.
  • Drizzle with some of the spiced plum sauce and decorate with a slice of plum, slivers of chilli, some spring onions and coriander leaves.
  • Serve.