Tea Smoked Duck | Potluck Video

Giving duck a smokey flavor at home isn't as hard as you might think! We went to Yunnan BBQ to get their method
SUBSCRIBE: / potluckvideochannel
FACEBOOK: PotluckVideo
CHECK OUT our homepage: potluckvideo.com/

[@claracummins6455]

Made this last night - and it was divine - only managed to marinated duck for an hour and did not rest before searing and it was still amazing and very tasty/smokey! Thank you.

[@richcampoverde]

this is by far the best asian smoked duck i have seen i am going to make this using your recipe what wood chips do you use

[@eatitorstarve7380]

Well done! You're the first to show how its done. The recipes are written but I have not been able to find an example of how it's smoked in a wok. I'll be giving this a try very soon!

[@noor-al-deenp8439]

I so want to make this, any type of black tea variations you recommend? More so, what type of wood chips did you use?

[@cbozz7063]

Quack!

[@TheCbach56]

Excellent ..thanks

[@jd5787]

thanks for the video! the tea/rice etc mixture has to be covered in alu foil in an "air tight" way or do you create some sort of chimney with your foil to let the smoke hit the duck directly?

[@PotluckWithAli]

+flying frenchman it is loosely covered, so not airtight at all!

[@jd5787]

+Potluck Video Thanks for the reponse. I will try to source some duck breast this/next week to try this out :) hope u guys can cover cold smoking too.

[@peenchewhay]

making this soon , awesome

[@PotluckWithAli]

+peenchewhay let us know how it goes!

[@joshtran3232]

Hi

[@oscarsun5470]

Yunnan BBQ?! Ha! Ha! Tea smoked duck is Szechuan cuisine. Chinese kitchen, Chinese Chef, but this is not Chinese food! Pickles?????

[@h.l.d.9988]

That wasn't fat, that was skin! Pass

[@harryotoo311]

The duck wasn’t allowed to rest for long, you don’t need oil to sear a duck . Why put fat in fat?

[@PotluckWithAli]

more flavor!

[@oscarsun5470]

shaving off the top layer of the skin is definately wrong！ this is not original tea smoked duck.