Tea Smoked Duck Or Chicken Recipes

TEA SMOKED DUCK

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 CHICKEN

Steps:

• Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine. Rub seasoned salt all over the chicken thighs. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight.
• Bring the chicken to room temperature about 30 minutes before cooking.
• Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil. Mix the rice, tea and brown sugar together and mound on the foil. Set a steamer on top, and evenly space the chicken on the rack. Cover and cook over high heat. Hot smoke the chicken until smokey-brown colored and cooked through, about 12 minutes.
• While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan. Bring to boil over high heat, remove from heat and steep for 5 minutes. Brush over cooked chicken.
• To serve: Dice the chicken into very small pieces. Toss with the scallions and peanuts in a medium bowl. Cut the lettuce leaves into 40 squares or triangular scoops. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken. Serve.

TEA-SMOKED PEKING CHICKEN

Steps:

• Place peppercorns in a spice grinder or a mortar and pestle; grind until coarsely ground. Place peppercorns and salt in a dry small skillet; toast over medium heat for 1-2 minutes or until aromatic, stirring occasionally. Cool completely., Pat chicken dry; rub peppercorn mixture over the outside and inside of chicken. Cover and refrigerate for at least 4 hours or overnight., In a stockpot, combine the water, soy sauce, green onions, ginger, star anise, cinnamon stick and five-spice powder; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Add chicken. Return to a boil. Reduce heat; simmer, covered, for 35-40 minutes or until a thermometer inserted in thigh reads 180°, turning chicken once. Remove chicken; discard cooking liquid., Line the bottom of a clean stockpot with a double thickness of foil. Sprinkle the rice, tea leaves and brown sugar over foil; place a wire rack over rice mixture. Place chicken on rack breast side up., Cook over low heat until rice mixture begins to smoke. Cover pot tightly with foil; place lid on top. Smoke for 25-30 minutes or until chicken is golden brown., Remove chicken; brush with sesame oil. Let stand 15 minutes before carving. Chicken may also be served cold. To serve cold, cool chicken slightly; cover and refrigerate until chilled.

TEA SMOKED CHICKEN

Steps:

• Toast the salt and peppercorns together in a skillet over a low flame until it starts to smoke.
• Let cool and grind in a mortar and pestle.
• Rub the mixture all over the chicken, inside and out.
• Refrigerate overnight.
• Steam the chicken in a large pot for about 45 minutes, until juices run clear when thigh is pricked. I use one of those collapsible steamer inserts in a soup pot. Do save the resulting broth, it's quite flavorful.
• Line a wok and its lid with heavy-duty foil.
• Combine the tea and sugar in the bottom of the wok and place a rack over the mixture.
• Heat the wok until the mixture begins to smoke.
• Pat the chicken dry and place on the rack.
• Cover the wok tightly and smoke the chicken for about 15 minutes.
• Remove from the heat and let the covered wok stand for another 30 minutes.
• Cut the chicken into serving pieces and brush with the sesame oil.

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.

TEA-SMOKED CHICKEN

Steps:

• In a dry, small, heavy skillet toast peppercorns over moderate heat, shaking skillet, 5 minutes. Cool peppercorns and with a mortar and pestle or in an electric coffee/spice grinder coarsely grind. In a small bowl stir together peppercorns and salt.
• Pat chicken dry and rub inside and out with peppercorn mixture. Transfer chicken, breast side up, to a steamer and steam over boiling water, covered, 25 minutes, or until chicken is just cooked through.
• While chicken is steaming, line bottom and lid of a wok with heavy-duty foil. In wok stir together loose tea and brown sugar until combined well.
• Arrange a metal rack about 2 inches above tea mixture and transfer chicken, breast side up, to rack in wok. Heat wok, covered, over moderately high heat until wisps of smoke begin to appear, 2 to 3 minutes, and smoke chicken, covered, 6 minutes. Turn chicken over and smoke, covered, 6 minutes more. Remove wok from heat and let chicken stand, covered, 15 minutes.
• Transfer chicken to a cutting board and brush lightly with oil.

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 OR CHICKEN

Steps:

• Prick the duck skin all over with a sharp fork, skewer, or thin-bladed knife; try not to hit the meat (the fat layer is usually about 1/4 inch thick). Rub the duck all over with all but 2 tablespoons of the soy sauce, then the five-spice powder. Place the duck on a steaming rack over (not in) abundant boiling water, cover the pot, and turn the heat to high. Steam for about 45 minutes, adding more (boiling) water if necessary. Remove the duck. (At this point you can cool and wrap it well, then refrigerate for a day or two before proceeding.)
• Line a heavy pot with a tight-fitting lid with 2 layers of heavy aluminum foil (a wok is okay, but it won't have a lid). Mix the rice, tea, sugar, orange peel, and cinnamon in the bottom. Use a rack of some kind to create a platform for the duck, at least an inch over the smoking mixture (but remember that the duck must not protrude over the top of the pan). Place the duck, breast side up, on the platform, then cover the pot very tightly with a double thickness of heavy aluminum foil or its cover or, preferably, both. The seal should be as tight as you can make it (without resorting to epoxy; duct tape isn't bad, though).
• Turn the heat to high and, after 10 minutes (or when smoke appears; despite your best efforts, there will probably be at least a small leak), turn the heat to medium. Smoke for another 15 to 20 minutes. Turn off the heat, but do not remove the cover for another 15 minutes (as soon as you do, remove and discard the smoking mixture).
• Serve the duck hot or at room temperature; do not refrigerate at this point unless you're going to add it to a stir-fry (in which case wrap it well and refrigerate for up to 2 days). If you're serving the duck solo, cut it into small pieces and drizzle with the remaining soy sauce and the sesame oil.