Tea Smoked Duck Legs With Mushroom And Orzo Ragout Recipes
TEA SMOKED DUCK
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
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
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
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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