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Hot smoked teriyaki duck with pak choi and ginger

Make Hot smoked teriyaki duck with pak choi and ginger at home with Dark Soy Sauce, Honey, Fresh Lime Juice, and Sesame Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Large handful of wood chippings suitable for cooking, available from specialist cook shops

2. 2

   Mix the soy, honey and lime juice together to form a fairly thick marinade.

3. 3

   Preheat a pan and spoon half the marinade in.

4. 4

   Immediately it will bubble and smoke, which is the time to add the duck, skin side down.

5. 5

   Cook the duck for one minute on each side to take on colour, then take it out of the pan.

6. 6

   Fold the foil over and scrunch round the edges it to form an 'envelope' so the duck is completely sealed.

7. 7

   Take another larger sheet of foil to make the 'smoking bag'.

8. 8

   Sprinkle the wood chippings in the middle of this piece of foil and place the foil envelope containing the duck on top of these chippings.

9. 9

   Take a sharp knife and prick the top of the inner bag, containing the duck, 20 times - this is to allow the smoke flavour to reach the meat.

10. 10

    Now fold the outer foil over the top and seal it to create a 'smoking bag' around the duck parcel.

11. 11

    Preheat a griddle pan over a medium-high heat and sit the foil parcel in the pan.

12. 12

    Smoke over a medium heat for eight minutes until the duck is cooked but still nice and pink.

13. 13

    To serve, lay the pak choi on the plate, slice the duck into seven or eight slices and lay the duck on top.

14. 14

    Drizzle around the rest of the marinade.