Tea Smoked Duck
with Roasted Scallion Sweet Potatoes

Serves 4 

• 1 whole Pekin duck

• 1 tablespoon kosher salt

• 1 teaspoon Szechwan peppercorns

• 3 large sweet potatoes, peeled and cut into 1-inch dice

• 1 bunch scallions, cut into 1/2-inch batons

• 1 tablespoon grapeseed oil

• 1 recipe Tea Smoking Mixture

• Grapeseed or canola oil for cooking

• Kosher salt and freshly ground black pepper

 Rub the duck with the salt and Szechwan peppercorns and let sit in the fridge for at least 4 hours, ideally overnight. Place in prepared wok or smoker and smoke for 1 hour. Place a thick-bottomed roasting pan in the oven and pre-heat to 525 degrees. In a large bowl, mix the potatoes, scallions and oil and season with kosher salt and freshly ground black pepper.  Dump the potato mixture into the hot pan and spread out.  Place smoked duck on top of the potato mixture and turn oven down to 300 degrees. Roast for 1 to 1 1/2 hours, until legs move easily within their sockets. Serve on a platter with potatoes on the bottom and carve tableside.

©2006 Ming Tsai