Description
I’ve been wanting to make a duck dish for a few months now; so when I finally got my hands on a duck, I wanted it to be extra 😂
Chai Tea, Bourbon, Maple Syrup, and fresh herbs give this dish a ton of great flavor, add a little smoke and it’s 👌🏻
Scale
Ingredients
- Duck, 5ish Lbs
- 6 Chai Tea Bags
- 1 liter hot water
- 1/2 Cup Bourbon
- 1 Cup organic Maple Syrup, divided
- 1/4 Cup Pink Himalayan Salt
- 2 Cloves garlic
- 3–4 Sprigs Thyme
- 1/2 Lemon
Instructions
- Steep the 6 tea bags in very hot liter of water until the water is cool.
- Add 1/2 Cup of syrup and 1/2 Cup bourbon. Submerge the Duck completely in the chai marinade, cover, and refrigerate overnight.
- The next day, Remove duck from marinade and pat dry with a paper towel. Place on a cooling rack over a sheet pan and score (cut diamond the fatty breast and legs. (Try not to cut completely through the fat to the skin) Return the Duck uncovered to the fridge for about 1 hour.
- Preheat Smoker to 250F.
- Remove duck from refrigerator and salt generously both inside the cavity and outside. Fill the Cavity with the garlic, thyme, and lemon then tie duck legs with butchers twine to truss. Keep the Duck on the cooling rack over the sheet pan and place them in the preheated Smoker.
- Cook for 45 minutes, then baste every 30 minutes after with the remaining maple syrup. The Duck should take between 2.5 and 3 hours to fully cook. The internal Temperature should be 160F.
- Remove from smoker and tent duck with foil while it rests for about 10 minutes