Tea Smoked Duck Legs With Mushroom And Orzo Ragout Recipes

TEA SMOKED DUCK

Tea Smoked Duck image

Tea Smoked Duck is one of the most famous dishes of Sichuan Province, contrary to what most people believe it to originate from Hunan. Smoking was a culinary craft mastered by the Sichuan people as a better way to preserve flavor and the longevity of foods without refrigeration. A good tea smoked duck should have a haunting tea smoked flavor, well rendered, tender meat and a crackling skin. It can be served with buns and accompanied by a semisweet bean sauce.

Provided by Food Network

Categories main-dish

Time 3h10m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 whole cleaned duck (preferably Peking where the breasts are larger)
1 large piece ginger root, crushed
1 bunch spring onions
1 tablespoon ground cloves
1 (6-inch) piece cassia cinnamon, preferably Chinese
1 Sichuan red peppercorns
1/2 cup maltose sugar or honey
1/4 cup kosher salt
1 cup fine Chinese black tea (Darjeeling, Ceylon are fine substitutes)
1 tablespoon saltpeter (optional but in original recipes)
Water, enough to just cover duck in bath
Sesame /vegetable oil, for basting
1 pound of camphor wood (chips are fine) Other types of wood such almond can be used)
1 cup brown sugar
1 bag dried tea twigs, optional

Steps:

Combine all the ingredients, except sesame/vegetable oil, for the marinade in a bath solution and place cleaned duck in it overnight.
Hang dry and rest for at least 2 hours. Hang duck in smoking oven with hook on the upper neck.
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. Roast the duck for approximately 40 minutes, but depends on size of duck, type of oven, etc. 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. Duck can be flashed in hot oil to finish, if timing for service is critical.
Cut and serve hot, with buns and sauce, optional.

TEA SMOKED GRILLED DUCK

Tea Smoked Grilled Duck image

This is something very different to serve but very, very good. It's worth the work. I do not recommend throwing tea leaves on a gas BBQ. Also use One recipe Far East Marinade (separate posting here on recipezaar)

Provided by Bergy

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 ducks, cleaned and quartered
1 cup fresh brewed lapsang souchong tea or 1 cup other black tea, brewed and cooled,reserve the tea leaves (Make it quite strong)
1/3 cup dry lapsand souchong tea leaves
fresh kumquat
tangerine, wedges (garnish)

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.

Nutrition Facts : Calories 2561.4, Fat 249.4, SaturatedFat 83.8, Cholesterol 481.8, Sodium 399.6, Protein 72.8

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