If you love the flavour of duck but are just not sure how to prepare it this recipe of Neil's is guaranteed to have your tastebuds begging for more.


  • 0.5 tea smoked duck see seperate recipe

  • vegetable oil For frying

  • 0.5 cup Palm Sugar

  • 1 teaspoon Ginger finely sliced

  • Fish sauce

  • 0.5 to 1 Lime juiced to taste

  • 0.8 sweet pineapple peeled, cut into 2cm thick slices

  • Gai choy turnover see note

  • 0.5 long Green shallot sliced to serve

  • Tea Smoked Duck

  • 1 Whole Duck

  • Ginger and shallot cut offs

  • 3 tablespoons chinese 5 spice powder

  • 0.5 cup jasmine rice

  • 0.5 cup jasmine tea

  • 0.5 cup brown sugar


  • 1.

    Make the caramel sauce by placing the palm sugar in a small saucepan with the ginger and caramelizing the sugar until it is dark golden brown.

  • 2.

    Add a dash of fish sauce and lime juice to taste.

  • 3.

    Add the pineapple to the sauce, coat the pineapple well and set aside.

  • 4.

    Heat a generous amount of vegetable oil in wok or deep frying pan.

  • 5.

    Add the duck carefully and fry.

  • 6.

    Roll the duck around in the oil to ensure it becomes crispy on all sides, about 5-6 minutes. You can spoon the hot oil consistently over the duck skin to help it cook quicker.

  • 7.

    Once crispy, remove the duck from the oil and drain on paper towel.

  • 8.

    While the duck is draining, pop the gai choy turnover into the hot oil and fry until golden and crispy.

  • 9.

    Drain well on paper towel.

  • Tea Smoked Duck:

  • 1.

    Marinate the duck overnight in plenty of ginger and shallot off cuts.

  • 2.

    Prepare the duck for smoking by discarding the ginger and shallot pieces and rubbing the outside of the duck liberally with Chinese 5 spice powder.

  • 3.

    Make the smoking mixture by mixing the rice, tea and brown sugar together.

  • 4.

    Make a shallow bowl from aluminium foil and place the smoking mixture inside.

  • 5.

    Place the foil in the base of a wok, place a rack over the top that the duck will fit on (you will need to place a small ramekin or 2 in the base of the wok also to hold the rack up) and cover tightly with a lid.

  • 6.

    Heat the smoking mix in the wok till it smokes and starts to burn.

  • 7.

    Quickly raise the lid on the wok and place the duck on the tray.

  • 8.

    Smoke the duck for 20 minutes.

  • 9.

    The next step is to steam the duck for 1 hour or until cooked through.

  • 10.

    Remove the duck from the steamer, set aside to cool then refrigerate.

  • To serve:

  • 1.

    Remove the leg from the duck then remove the breast.

  • 2.

    Cut the leg from the thigh and remove the bone from the leg.

  • 3.

    Slice the duck breast and arrange all the pieces on a serving plate.

  • 4.

    Place the turnover beside the duck, along with 2 pieces of pineapple.

  • 5.

    Finish by pouring a little caramel sauce over the whole dish.

  • 6.

    Sliced shallots may added to serve.


The gai choy turnover is made from a hot water dough (simply flour and hot water) and filled with a mixture of gai choy, yam and leek that have been braised together with sesame oil)

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