Smoked Tea Duck Recipes

TEA SMOKED GRILLED DUCK

Steps:

• Prepare the marinade ahead of time (make it the day ahead).
• Soak duck quarters in cooled infused tea for 2 hours.
• Drain and add the marinade to cover the duck (use a zip lock bag for easy turning).
• Refrigerate for 3 hours.
• Bring duck to room temp uncovered.
• Heat BBQ to medium hot, oil the grill.
• Scatter dry tea leaves directly over the coals.
• Grill the duck fat side down sear the quarters turn every 5 minutes and baste with the marinade.
• Close grill lid and let the duck smoke in the tea smoke.
• Keep turning the duck.
• Continue grill until it is cooked the way you like it.
• It will be charred on the outside.
• Garnish with cumquats or tangerines.

TEA-SMOKED DUCK BREAST

Steps:

• Cut the duck breasts in half, lengthwise. Trim away any cartilage or membrane, and remove the fillet (a small strip of meat and tendon on the meat-side of the breast that comes off easily; some butchers may have already removed this when boning the duck). Sprinkle equal amounts of the Sichuan pepper-salt on all sides of the duck breasts, then rub with equal amounts of the orange zest. Pat equal amounts of the scallions and the ginger onto the duck breasts, then lay them in a nonaluminum dish, cover tightly and refrigerate overnight. Bring to room temperature before proceeding.
• Heat the oil in a large, heavy-bottomed skillet over medium-high heat until nearly smoking. Sear the duck breasts on the skin side only until dark golden brown. Remove from the heat and reserve.
• Mix all of the smoking ingredients in a small bowl.
• To smoke the duck breasts, prepare a wok (or Dutch oven) by lining it and the lid with two layers of heavy-duty aluminum foil, leaving an overhang of about five inches. Spread the smoking ingredients in the bottom of the wok and place a round cooling or steaming rack about one inch above the smoking mixture, propping it up if necessary with balls of aluminum foil set under the four corners of the rack.
• Set the uncovered wok over high heat and cook until wisps of smoke come from the smoking mixture. Place the duck breasts, skin side down, on the rack. Cover the wok, and crimp the foil edges together, leaving a small escape valve for the smoke. Smoke the duck breasts for four minutes, turn off the heat and let them sit for an additional three minutes before removing the lid. If the duck is too rare for your taste, add a tablespoon of dry rice to the smoking mixture, return the breasts to the rack and smoke for an additional two or three minutes. Let the duck breasts cool, then slice them in thin diagonal slices and serve.

HUNAN TEA-SMOKED DUCK

Steps:

• Clean and wash duck.
• Dry thoroughly with a paper towel.
• Rub inside and outside with salt.
• Sprinkle with peppercorns.
• Wrap duck in aluminum foil and place a heavy weight on top. (A brick wrapped in foil will do the trick)
• Refrigerate overnight.
• Remove foil and place duck on steamer tray.
• Cover and steam over boiling water 1 1/2 hours.
• Line large wok and wok lid with aluminum foil.
• Place tea leaves, rice, and brown sugar on foil.
• Put a rack above the mixture or place 4 chopsticks crosswise approximately 1 inch above it.
• Place duck on rack, breast side up.
• Cover wok and seal tightly to prevent smoke from escaping.
• Turn on high heat. Roast tea mixture until it smokes.
• Smoke duck 10 minutes on high heat.
• Reduce heat to moderate.
• Smoke another 10 minutes. Turn off heat.
• Leave duck in wok 20 minutes more.
• Remove duck.
• Cool thoroughly and rub with soy sauce.
• Sprinkle evenly with cornstarch.
• Heat oil in wok and deep-fry duck 10 minutes (5 minutes each side).
• Remove and drain on paper towel.
• Chop into bite-sized pieces and serve with rice mixture.