Long, low, and slow cooking melts the layer of fat under the duck skin, leaving just enough fat behind … Hang dry and rest for at least 2 hours. Grind peppercorns, salt, and Allspice together. Tea Smoked Duck is one of the most famous dishes of Sichuan Province, contrary to what most people believe it to originate from Hunan. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. Add bok choy, sesame oil, and ginger; cook until slightly wilted, 1–2 minutes. I developed this recipe for Tea Smoked Duck Breasts when I was asked to come up with a unique pairing to go with Chateau Montelena’s 2009 Riesling. If you’re going to reserve the drained fat for use in other recipes, do this while the fat is still in its liquid state. Reduce heat to medium; smoke duck until cooked to desired doneness, 25–30 minutes for medium-rare. (Do not let the meat start to cook.) Using the point of a skewer or paring knife, prick holes all over duck breasts, being careful not to pierce the meat. Put duck into sink, breast side … Bring 2 quarts of water to a boil. https://www.saveur.com/article/Recipes/Sichuan-Tea-Smoked-Duck Then cook them under middle heat for 20 minutes. Make a sauce by sautéing 2 garlic cloves in a tablespoon of vegetable oil, then add ½ cup chicken stock, 2 tablespoons dry sherry, and 1 tablespoon each soy sauce, Chinese oyster sauce, and Asian sesame oil. To make the tea packet, place tea leaves, brown sugar, rice, star anise, cinnamon sticks, and orange … Smoking was a culinary craft mastered by the Sichuan people as a better way to preserve flavor and the longevity of foods without refrigeration. Heat a wok with water, and add duck leg, green onion and ginger. Combine rice, tea, and sugar in wok and form into a small mound. Steam the duck for 1-1 1/2 hours, until tender. All rights reserved. Smoked Duck Recipe Directions Begin this recipe by lighting your smoker for indirect grilling and soaking your wood chips in water. Tea Smoked Duck is one of the most famous dishes of Sichuan Province, contrary to what most people believe it to originate from Hunan. Cover inside and out with Shaoxing wine. Place over medium-high heat; cook, without flipping, until skin is crisp, 3–5 minutes. Next day, rinse duck and pat completely dry with paper towels. 1 whole cleaned duck (preferably Peking where the breasts are larger), 1 (6-inch) piece cassia cinnamon, preferably Chinese, 1 cup fine Chinese black tea (Darjeeling, Ceylon are fine substitutes), 1 tablespoon saltpeter (optional but in original recipes), 1 pound of camphor wood (chips are fine) Other types of wood such almond can be used). Grind the tea, peppercorns, coriander seeds, anise seeds, and allspice in a coffee or spice grinder … Get Tea Smoked Duck Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. It can be served with buns and accompanied by a semisweet bean sauce. Let duck cool slightly, then transfer, skin side down, to a 12" skillet. It has not been tested for home use. Great for parties or holidays, a smoked whole duck is actually not that hard to make. Riesling and Asian, particularly Thai food is a no-brainer, the bright acids of the wine always play nicely with the spicy heat. Cover with plastic wrap; chill overnight. Their rich and savory flavor is intensified by Traeger smoke for a fall-off-the-bone delicious meat dish. Rinse the duck. Amanda Freitag, known for her role as a judge on Chopped, joins Ming in his loft for some home cooked favorites. But I wanted to do something different. Saveur may receive financial compensation for products purchased through this site. A good tea smoked duck should have a haunting tea smoked flavor, well rendered, tender meat and a crackling skin. Many products featured on this site were editorially chosen. Traditionally prepared with a whole duck, this updated stir-fry lends duck breasts a gentle, caramelized smokiness. Remove duck from refrigerator. In a small saucepan, mix the orange juice, honey, wine vinegar, sherry, soy sauce, and pepper. Stir in stock, granulated sugar, and soy sauce; bring to a boil. Duck legs are braised until tender. Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack … A viewer or guest of the show, who may not be a professional cook, provided this recipe. Add mushrooms; cook until golden, 3–5 minutes. Use a fork to poke holes in the skin of the duck so your seasoning can go past the fat and into the meat of the duck. Let the duck rest for for a few minutes before cutting into the meat. Amanda will be cooking Duck Breast with Pine Nut Relish, followed by Ming who does a Tea-Smoked Duck Breast with Gingered Peaches and Watercress Salad. It first appeared in our December 2013 issue along with David McAninch's article The World of Duck. But brining a duck, especially … Zhangcha duck, tea-smoked duck, or simply smoked duck (literally: 樟茶鸭 zhāngchá yā, camphor-tea duck) is perhaps THE quintessential dish of Sichuan cuisine. Roast the duck for approximately 40 minutes, but depends on size of duck, type of oven, etc. The following day, bring 8 cups water to a boil in a pot over high heat. Stir in sliced duck and chiles. A Bonnier Corporation Company. Set up a steamer with a large bamboo basket and cover. Smoked duck is a revelation – there’s a reason tea smoked duck is a Chinese classic. Tea-Smoked Duck (Gluten-Free) The Heritage Cook rendered duck fat, vegetable oil, orange juice, water, fine sea salt and 15 more Tea Smoked Duck Radio New Zealand Place the duck on a large plate and then put back into the wok and cover with the lid. Place in refrigerator for 12 to 24 hours to air dry. Put the scallions and ginger slices in the cavity. Place duck … Pie Amidst the Pomp: The Dessert That Could’ve, Should’ve Been at Biden’s Inaugural Luncheon, How to Make Menestra, Spain’s Most Unsung Comfort Food, 15 Excellent Asian Dishes for a Lunar New Year Celebration, Caldo Verde (Portuguese Potato and Collard Green Soup With Chouriço), How One Peruvian Chef Is Preserving Amazonian Food Traditions, The Truth About Natural Wine and Hangovers, Beyond Champagne: The Best Sparkling Wines Under $50, This Forgotten Cult Dessert is Still a New York Signature, This Holiday Season, Treat Yourself to Vintage Champagne, 2 lb. It is fairly simple to smoke duck at home; just be sure to use caution when handling hot pans and ensure you extinguish the tea before putting it in the bin. Duck can be flashed in hot oil to finish, if timing for service is critical. Insert 4" perforated hotel pan and place brined ducks in center, skin side up. Place skin side down on a stove-top smoker rack set over a baking sheet and cover with a paper towel; set aside to air-dry, about 2 hours. If you want to eat the smoked duck for a Sunday dinner or whatnot, you can skip the brining — unless your duck is pretty lean, in which case the brine can help the meat stay moist. Place the basket in the wok, then place a wire rack on top, ensuring the basket isn’t crushed. Line bottom of smoker with aluminum foil. Rest duck 5 minutes, then thinly slice; set aside. Reserve a cup or so of the duck from the first meal for this second dish. Combine all the ingredients, except sesame/vegetable oil, for the marinade in a bath solution and place cleaned duck in it overnight. Smoking was a culinary craft mastered by the Sichuan people as a better way to preserve flavor and the longevity of foods without refrigeration. And watch videos demonstrating recipe prep and cooking techniques. Marinate duck breasts, then season with salt mixture, and sear as directed in recipe. Duck Doneness Temperature. Grind salt and peppercorns in a spice grinder into a powder. Line a large work or other heavy pan with aluminum foil. Add the remaining cherry wood and smoking mixture and continue smoking until the skin is dark and crisp and the duck is cooked through, 175 to 180 degrees, another 1 to 1-1/2 hours. Your favorite shows, personalities, and exclusive originals. All rights reserved. In a bowl, mix together molasses, … Preparation. Traditional smoking temperatures are quite low—200-275°F (93-135°C). © 2021 Discovery or its subsidiaries and affiliates. Steam for about 1 hour 30 minutes, checking the water level periodically. Tea-smoked duck is a signature of Szechuan cuisine. Hang duck in smoking oven with hook on the upper neck. 1. Rub the duck inside and out with the pepper mix and place on a plate. Episode 1711: Amanda freitag. A cooking temperature of 300-325°F (149°C-163°C) is recommended. This duck recipe will get you some truly tasty duck. 4. Toss duck with spice mixture and wine in a bowl. Transfer duck to wire rack set in a sheet pan. Put a large sheet of tin foil on the bottom of an iron wok (uncoated), and spread tea, rice, brown sugar and orange peel evenly on the tin foil. Rub spice mixture into defrosted duck, inside and out. Sign up for the Recipe of the Day Newsletter Privacy Policy. Line a large wok with foil. Duck Cooking Temperature. Add peanut oil to skillet; return to medium-high heat. Place over high heat until you see wisps of smoke, 3–5 minutes. baby bok choy, trimmed and quartered lengthwise, 1 (2") piece ginger, peeled and finely chopped, 3 fresh small Thai red chiles, thinly sliced. boneless skin-on duck breasts (about 2 large), 8 oz. Season the duck with the black pepper, garlic salt, soy sauce, honey and red wine inside and out. Reproduction in whole or in part without permission is prohibited. Cook to an internal temperature of 135 degrees, 2 to 3 hours (timing will vary depending on the size of the ducks and heat of the smoker). Tea-Smoked Duck Legs with Mushroom and Orzo Ragout, Gluten-Free Pistachio Raspberry Tea Cakes, Creamy Dairy-Free Stove Top Mac and Cheese. Bring the sauce to a boil and let cool for 10 minutes. Remove duck from brine; pat dry with paper towels. But duck needs a higher temperature to render the fat well. Cook, stirring occasionally, until sauce is slightly thick, 3–4 minutes. Remove the duck from the wok and cool. Cover pans with foil and place over low flame directly under the tea. Brush the duck skin all over with fat from the drip pan or more sesame oil. (The Chinese eat their duck well done.) Cut and serve hot, with buns and sauce, optional. Place the duck (throw the rice and tea away) into a roasting pan and roast the duck for 1 hour and 15 minutes, or until the skin starts turning crispy. Place the camphor wood, brown sugar, tea twigs, if available, on a pan at the base of the oven and heat oven to 350 degrees F. Some recipes call for tea leaves but tea leaves in the sugar/camphor mixture does not add that much tea flavor to the ducks. Traditionally prepared with a whole duck, this updated stir-fry lends duck breasts a gentle, caramelized smokiness. The powerful smoke and rich meat is perfectly offset by the other hot and sour ingredients used in the region. Recipes Food Video Pork Beef Lamb Poultry Seafood Vegetarian Meal Type Appetizer Entrèe ... Tea-Smoked Duck . Pile rice, tea, brown sugar, and star anise in center of smoker; arrange rack with duck over top, discard paper towel, and close lid. Marinate: a. Make a double-layered foil basket containing the sugar, rice and tea leaves – this should be open at the top. Mix salt and peppercorns and season duck legs, place in sealed container and let brine overnight. Tea-Smoked Duck (Gluten-Free) The Heritage Cook vegetable oil, fresh ginger, green onion, muscovy, marinade, orange juice and 14 more Smoked Duck … Return rack and duck to wok and turn heat on high. Then, put a shelf on it and add the duck leg on the shelf. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. For best results for a crispy skin, the last 5 to 10 minutes should be at 400 degrees F, with a final basting of sesame/vegetable oil on the skin of the duck. Reheat the duck and slice it (with skin) into matchsticks. Copyright © 2021 Saveur. 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