Tea Smoked Duck, a classic recipe.  Of course my take on it is probably not completely authentic but the results where amazing.  I also incorporated the Big Green Egg to grill the duck after it was smoked.  I did a few preparations with the duck.  First I smoked it with all of the tea and aromatics.  Then I took the legs off and kept the breast on the bone.  I did that because the time for each is different.  If you were to put the whole duck on the grill after you smoked it the breast would be done and the legs would be medium rare.  A whole lot of flavor was squeezed into this duck by using this method as well.  The final product was absolutely a huge hit.  The combination of quick pickles, crunchy asian pear, leeks and all that tea and smoky duck was great.  Here is the recipe I hope you enjoy it!

Tea smoked duck
2 whole ducks
1/4 cup cherry wood chips
3 tbsp of black or tea bags cut (lapsang)
3 tbsp oolong or tea bags cut
2 cups of rice
3 star anise
2 cinnamon sticks broken in half
1 tbsp of allspice
1 tbsp of fennel
1 tsp of cloves
2 tbsp of zechuan peppercorns
1 tbsp of coriander seeds
1 finger of ginger
1 lemongrass stalk
1 orange zested

5 spice
2 tbsp zechuan peppercorns
1 tbsp allspice
1 tsp cinnamon
1 tbsp coriander
1 tsp clove

Leek sauce
3 tops of leeks
4 cups of vegetable stock
2 garlic cloves minced
2 tbsp of oil
1 cup of spinach leaves

Celery root purée (see recipe)

Quick pickles
3 Persian cucumbers sliced 1/4 inch
1 1/2 cup rice wine vinegar
1/2 cup mirin
3/4 cup of sugar
1 tbsp of salt

1 Asian pear sliced thin 

2 leek bottoms sliced 1/2 in thick blanched
8 oz of cremini mushrooms

Micro cilantro, Sorrel

For the Duck, 

Place all the spices, rice, wood chips, and aromatics into the bottom of a stovetop smoker or wok ( the rice is to help with the tea, and spices not to burn.) Take your 5 spice and place in a spice grinder.  Pulse until coarse.  Then season duck with salt and 5 spice liberally.  Place the whole ducks on top of a rack and place on top of the smoker and cover with foil.  Turn the heat on low and allow to smoke for 15- 20 minutes.  Then let it sit in the smoker for another 20 minutes with no heat.  Take out the duck and cut the legs off.  Place the duck legs on the big green egg, mine was around 400 degrees.  Let them cook 30-35 minutes with the majority of the time on the skin side not directly on top of the hot spot but off to the side.  Then flip over and cook for another 5 or so minutes.  With the breast on the bone place the ducks on the grill and cook for 15 minutes on the skin side.  Then take off and let it rest for 20 minutes.  Then place back on the the grill for another 15 minutes and let it rest again. Right before your ready to serve put the duck breast ( on the bone ) back on for another 10 minutes or until the meat is a medium rare to medium temperature (130ish range) and let it rest again before you cut it off the bone. 

For the Quick Pickles 

Place all of the ingredients except for the cucumbers in pot and bring to a boil.  Place the cucumbers in a small bowl and pour the boiling vinegar over the cucumbers.  Cover and allow to cool to room temperature.  

Celery root puree see recipe.  

For the Leek Sauce,

Chop up leek tops and place in a small pot on medium high eat with oil and garlic.  Saute for 5 minutes and then pour in vegetable broth.  Bring to a boil and cook for 5 minutes.  Then puree in a blender with spinach and season with salt. Set aside and keep warm.  

To Finish,

Saute mushrooms in a little butter and oil for 5 minutes.  Add the blanched leeks.  Season with salt.  Place a spoonful of leek sauce down on the place.  Add the leeks and mushrooms.  Add a spoonful of the puree.  Cut the duck meat off of the leg and place a slice on top of the mushrooms.  Then take the breast off the carcass and slice one good piece and place on the plate.  Add the pickles,  pear, and micro greens.  Serve and enjoy!