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
TEA-SMOKED DUCK LEGS WITH MUSHROOM AND ORZO RAGOUT
Steps:
- Mix salt and peppercorns and season duck legs, place in sealed container and let brine overnight. Set up a steamer with a large bamboo basket and cover. In a bowl, mix together molasses, vinegar and five-spice. Brush the glaze on the legs and place in the steamer. Steam for 1 to 1 1/2 hours on low steam, occasionally brushing on more glaze and checking water level. Legs should be tender. Remove steamer and dump out remaining water and wipe clean. Line with foil and add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top and seal with wet cloths around the steamer. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Legs may be served directly form the steamer, or if you wish, pan sear or deep fry in oil to bring out the golden brown color.
- For the ragout: In a large, hot skillet coated lightly with oil, brown garlic and onions, about 5 minutes. Add mushrooms, soy sauce and season. Add orzo and thyme and stir. Deglaze with wine and reduce by 50 percent. Reduce heat to medium and slowly add stock one ladle at a time. Stock should be completely absorbed before adding more. Continue adding stock until a creamy texture is achieved (like risotto). Check for seasoning and whisk in the truffle oil.
- Plating: In a large paste bowl, mound some ragout. Place 2 legs on top, criss-crossed and garnish with thyme sprig and chives.
- Plating: In a large bowl, whisk together Dijon, sambal and limes. Mix with duck, onions and mango. Check for seasoning. Roll in lavash with lettuce and tomato. Slice on the bias. Yield: 2 servings Wine Recommendation: Dutton Ranch, Pinot Noir, Sebastopol Vineyards, Russian River Valley,1995;
- This recipe utilizes the leftovers from above.
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 DUCK BREAST
Provided by Susan Herrmann Loomis
Categories appetizer
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 32 milligrams, Sugar 16 grams
More about "tea smoked grilled duck recipes"
TEA SMOKED DUCK RECIPE - HOW TO MAKE TEA SMOKED DUCK
From honest-food.net
5/5 (3)Total Time 1 hrCategory Cured Meat, Main CourseCalories 552 per serving
- Remove the duck breasts from the refrigerator. To make the dry rub, combine the kosher salt, Sichuan peppercorns, black peppercorns, and curing salt in a spice grinder and grind to a powder, or grind together in a mortar with a pestle. Moisten the duck breasts evenly with the wine, then coat with the spice mixture. Wrap each breast individually in plastic wrap, place in the refrigerator, and let cure for at least 4 hours or preferably 12 hours. If using large breasts, leave them to cure for 24 hours (see headnote).
- Once the breasts have cured sufficiently, rinse off the cure and pat them dry. Set them, skin side up, on a cooling rack and let dry for 2 to 3 hours. If you can, direct a fan on the duck so it dries thoroughly.
- Line a wok with aluminum foil so that about 2 inches of foil extend beyond the rim around the perimeter. You will use this to seal the wok. Put all of the smoking ingredients in the bottom of the wok, followed by a rack (or use 4 cheap chopsticks or wooden skewers to improvise a rack). Place the duck, skin side down, on the rack. Seal the wok and set it on the stove top. If you are just using foil, drape it over the top of the wok and crimp the edges. If you have the lid, put the lid down and use the excess foil lining the wok to seal everything. Be sure to have your stove exhaust fan on high. (If your exhaust fan is not very powerful, you might want to consider doing this outside on the grill.)
- Turn on the heat to high for 3 to 5 minutes, until the smoking ingredients just begin to start smoking. You will hear lots of snapping, crackling, and popping. Turn the heat to medium and smoke the duck for 20 to 30 minutes: Normal-size duck breasts will need 20 minutes; really large ones such as Moulard or goose breasts will need the full 30 minutes.
GRILLED TEA SMOKED ROTISSERIE DUCK RECIPE :: THE MEATWAVE
From meatwave.com
Servings 4Total Time 15 hrs 30 mins
- To make the brine, place water, soy sauce, salt, honey, garlic, and ginger in a large bowl. Squeeze orange quarters into bowl, then drop in peel. Stir to combine. Place duck in brine, breast side down, and weight down with plate to keep fully submerged. Place in refrigerator and brine for at least 2 hours, up to 8 hours.
- Remove duck from brine; pat dry with paper towels. Transfer duck to wire rack set in a sheet pan. Place in refrigerator for 12 to 24 hours to air dry.
- Remove duck from refrigerator. Using the point of a skewer or paring knife, prick holes all over duck breasts, being careful not to pierce the meat. Place duck on a wire rack in the sink. Pour 1 quart of boiling water over duck. Flip and pour remaining quart of water over other side. Allow duck to dry while preparing the grill.
- To make the tea packet, place tea leaves, brown sugar, rice, star anise, cinnamon sticks, and orange zest in a double layer of heavy-duty aluminum foil and fold into a packet. Cut slits at top of foil packet.
TEA-SMOKED DUCK WITH HOISIN BBQ SAUCE
From barbecuebible.com
TEA-SMOKED DUCK WITH SQUASH & HOISIN BBQ SAUCE
From bbqguru.com
TEA SMOKED ROTISSERIE DUCK RECIPE - SERIOUS EATS
From seriouseats.com
SMOKED DUCK RECIPE | SMOKING A WHOLE DUCK - SMOKE …
From smokegrillbbq.com
TEA SMOKED DUCK : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
TEA SMOKED ROTISSERIE DUCK | GRILLING - SERIOUS EATS
From seriouseats.com
TEA-SMOKED DUCK BREAST RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
TEA-SMOKED DUCK BREASTS | WILLIAMS SONOMA
From williams-sonoma.com
10 BEST SMOKED DUCK RECIPES - YUMMLY
From yummly.com
GRILLED TEA SMOKED ROTISSERIE DUCK RECIPE
From pinterest.ca
TEA SMOKED DUCK RECIPE - FOOD NEWS
From foodnewsnews.com
SICHUAN TEA-SMOKED DUCK | SAVEUR
From saveur.com
HOW TO TEA SMOKE DUCK BREAST - GREAT ITALIAN CHEFS
From greatitalianchefs.com
TEA-SMOKED DUCK - RECIPE FLOW
From recipeflow.com
TEA-SMOKED DUCK BY CHEF ANITA LO - NEW YORK
From nymag.com
10 BEST SMOKED DUCK RECIPES | YUMMLY
From yummly.com
TEA-SMOKED DUCK RECIPE | EATINGWELL
From eatingwell.com
TEA SMOKED DUCK | COOKING | DINNER | DINNER IDEAS FOR TONIGHT
From tastelife.tv
TEA SMOKED DUCK - PRO TEA INFUSER
From proteainfuser.com
BEST TEA SMOKED DUCK WITH LIME HOISIN SAUCE RECIPES - FOOD …
From foodnetwork.ca
TRAEGER DUCK - GRILLED WHOLE DUCK - EASY SMOKED DUCK! - A GRILL …
From agrillforallseasons.com
SMOKED TEA DUCK RECIPE | MYRECIPES
From myrecipes.com
TEA SMOKED DUCK (GLUTEN-FREE) • THE HERITAGE COOK
From theheritagecook.com
TEA SMOKED DUCK – THE GYPSY CHEF
From thegypsychef.com
TEA SMOKED DUCK SALAD RECIPE | MAPLE LEAF FARMS
From mapleleaffarms.com
TEA-SMOKED DUCK BREAST WITH PEARS AND BLUEBERRY JUS
From epicurious.com
TEA-SMOKED DUCK RECIPE | SMOKED WHOLE DUCK | PIT BARREL COOKER
From pitbarrelcooker.com
SMOKED DUCK (ON A KETTLE GRILL) - DADCOOKSDINNER
From dadcooksdinner.com
TEA SMOKED ROTISSERIE DUCK RECIPE - PLAIN.RECIPES
From plain.recipes
TEA SMOKED DUCK - KAMADO COOKING AND DISCUSSION - KAMADO GURU
From kamadoguru.com
TEA SMOKED DUCK: A CLASSIC & CONTEMPORARY TAKE ON A SICHUAN …
From zandyrestaurant.com
TEA-SMOKING MIXTURE FOR DUCK FROM HOW TO GRILL BY STEVEN …
TEA-SMOKED DUCK BREAST – RECIPES FOR CLUB + RESORT CHEF
From recipes.clubandresortchef.com
SMOKED DUCK - HEY GRILL, HEY
From heygrillhey.com
TEA-SMOKED DUCK | COOKSTR.COM
From cookstr.com
BEST SMOKED TEA-RUBBED DUCK BREAST RECIPES - FOOD …
From foodnetwork.ca
HOW TO TEA SMOKE DUCK BREAST - GREAT BRITISH CHEFS
From greatbritishchefs.com
TEA-SMOKING - HOW-TO VIDEO - FINECOOKING
From finecooking.com
HOW TO MAKE A TEA SMOKED DUCK AT HOME - QUORA
From quora.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love