Now that the duck is stuffed, you’re ready to get the pan and grill or smoker set. Smoked duck lends itself to a variety of dishes. 3. (Do not let the meat start to cook.) Smoked duck is a revelation – there’s a reason tea smoked duck … You can skip it if you must, but the flavor will be different. Be sure to have your stove exhaust fan on high. You need to line the wok or pan with foil (don’t and you’ll get a black, stuck-on mess), set up a rack of some sort in the pan, then have a tight-fitting lid. Place the rack inside the wok and put the duck breast on top. If yours isn’t vented to the outside, you can do what I did and tea-smoke the duck on the barbecue outside. I’ve heard of the Chinese cure referred to as “dynamite,” and it might be old school saltpeter. A normal mix is tea, brown sugar, rice and other aromatics, like star anis pods, cinnamon sticks, dried tangerine or orange peel. Reduce heat to medium and smoke for 20 minutes longer. minced garlic 1 tea sp. This delicious Smoke Duck Stew makes a great winter meal but will require a little more preparation, so you will need to get your saucepans out. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. Remove the breasts from the pan, slice them, and set them aside while you cook the vegetables. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. If you want to cold-smoke (below 90°F) or smoke for a very long time or if you want that pretty pink color, add 1/2 to 1 teaspoon of pink salt, sodium nitrite, a/k/a Instacure No. How to serve them? This duck recipe will get you some truly tasty duck. More Tea-Smoking Videos and Recipes In the upper left-hand corner of each channel’s reading on Smoke are the recorded Max and Min temperatures reached. Well, they’re great on a cured meat board, or in a sandwich. Once the breasts have cured sufficiently, rinse off the cure and pat them dry. Boil this furiously for 4 minutes, letting the liquid cook down and thicken. 1 or Insta Cure No. Let the mushrooms sit undisturbed for 2 to 4 minutes, until they begin to release their water. Put the scallions and ginger slices in the cavity. Add the teaspoon[[see query above re amount in ingred list]] sesame oil, the bok choy, and the ginger and stir-fry for 1 minute. You can let them cool and store them in the fridge for a day or two at this point. Tea-smoked duck is a signature of Szechuan cuisine. 1. If you are just using foil, drape it over the top of the wok and crimp the edges. Move the duck across the pan if you can to keep it away from to much direct heat. Tea smoked duck breast can be done on the stovetop, too, which makes it far more convenient for people who don’t own a smoker. Place over a high heat. Sichuan peppercorns add a lot to the flavor here. Pull the duck from your smoker when the pull temperature is verified and let it rest for 15-20 minutes. Once the breasts have cured sufficiently, rinse off the cure and pat them dry. For the breast prior to brining I cut them in half length wise. Line a wok with aluminum foil so that about 2 inches of foil extend beyond the rim around the perimeter. Seal the wok and set it on the stove top. Unwrap duck and discard tea … Mix your ingredients thoroughly with a wisp until the salts and sugars are dissolved. This will ensure the fat in the back side of the bird will melt down into the meat and give you a tender smoked duck. Rinse the duck. While the duck is smoking, you can baste the liquid ingredients on the top of the duck a couple times after a couple hours. It’s pretty well impossible to get the duck into the smoker without getting caught in a cloud of smoke. Place over high heat until you see wisps of smoke, 3–5 minutes. Add the sugar, soy sauce, and stock and toss to combine. A neighbour of ours was walking by and engaged me in conversation. Wrap each breast individually in plastic wrap, place in the refrigerator, and let cure for at least 4 hours or preferably 12 hours. Use butcher’s twine to secure the duck. Great for parties or holidays, a smoked whole duck is actually not that hard to make. Line a large work or other heavy pan with aluminum foil. Follow me on Instagram and on Facebook. That’s what ignites and smokes the duck. You will use this to seal the wok. Steam the duck for 1-1 1/2 hours, until tender. Mix together the rice, tea leaves, and sugar. And it takes only about 40 minutes smoking time, although you can go longer if you want. 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. Or you can eat them as I do, over simply stir fried vegetables. Combine the brown sugar, rice and tea in the base of the wok and mix well, Wait for the mixture to smoke. Add the breasts, skin side down, and cook until the skin is crisp. A duck, some smoke, salt, and pepper. Turn off the fire and transfer the wok outdoors for a while until the smoke dissipates. Smoked Duck Breast with caramelized squash, onions, bacon & spinach. It will also prevent the duck fat from burning. There are two types of smoking techniques, hot and cold. This will take 2–3 minutes. Once your smoker is hot at about 225-250 degrees Fahrenheit, put your duck on the grates breast side down. Most duck breasts (mallard, Pekin, pintail, etc.) But I wanted to do something different. Dry the … Does that sound better? Serve at once. Over medium heat, begin cooking the tea mixture until whisps of smoke begin to appear. Hot smoking, at a temperature between 80-120°C, uses the smoke from a heat source to slow cook the meat and infuse it with flavour. Duck is not typical food fare but has become more mainstream in American cuisine. If you can, direct a fan on the duck so it dries thoroughly. It’s not just tea. The real deal is daunting. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. It is a fatty bird because it swims and needs the fat to help keep it buoyant in the water. Pour over duck … Put the mixture in the bottom of the wok. Cut the duck leg and transfer it on a plate. While the duck was cooking (in the smoker, in the shed, in the back garden). Transfer the duck to frypan and cook skin side down for 2 mins to crisp skin. To finish them, in a sauté pan, heat the 2 teaspoons [[the amount you call out isn’t possible because in ingred list you have 2 teaspoons]] of the vegetable oil over medium-high heat. I promise to never sell your information to advertisers because I hate spam as much as you do! I am a chef, author, and yes, hunter, angler, gardener, forager and cook. 1 tea sp. And all that flavor comes from a foil packet filled with tea, rice, brown sugar, spices, and citrus zest. Try Tong Chee Hwee’s tangy Duck salad, Matt Gillan’s Duck breast salad with burnt coconut pineapple and cashews or Adam Stokes’ Duck breast with orange, pine kernels and dandelion. Some cookbooks and authors have used leaves and twigs of the camphor plant in smoking due to the dish's name, but this is a misunderstanding. I normally use fat wild duck breasts from mallards and pintail, or specklebelly goose breasts here. This makes things much easier. If using large breasts, leave them to cure for 24 hours (see headnote). You will hear lots of snapping, crackling, and popping. Ideally, you’d use a wok to make this recipe, but you can jury-rig a set-up with a large, deep pan. Heat the wok under high heat for 15 minutes until brown sugar melts and start to smell smoky. Do not cook the meat side, which will be cooked already. But I use the safer and more modern sodium nitrite, sold variously as Prague Powder No. For a more cooked-through result, smoke … 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). Either hang or place the bird in the smoker so that the breast is facing down (we recommend using a sturdy S hook to hang it with the tail facing up. As for the tea, black tea is traditional, but I’ve seen jasmine tea used in some recipes. Turn off the heat, add the sliced duck and the chiles to taste, and toss to combine. Filed Under: Asian, Charcuterie, Ducks and Geese, Featured, Recipe. Rinse duck thoroughly with cold water, and pat dry. Fill the bottom of the pan with water, close to, but not over the wire rack. Simply slip the packet under the grill grate—directly on the hot coals or on top of a metal gas burner shield—then close the lid and let the smoke do its magic. As an Amazon Associate I earn from qualifying purchases. Carefully unwrap … Set them, skin side up, … I crush up my dried tangerine peels, but I left this one whole so you could see it. I took advantage of the time to cut the grass out front. 1. Place the duck, skin side down, on the rack. This time I am actually going to smoke duck breasts and goose thighs. When it is smoking heavily, place a wire rack on top of the wok and lay the duck breasts on top in the centre, skin side up. Once made, these smoked duck breasts will keep in the fridge a week, and they freeze well. Add the mushrooms and toss to coat with the oil remaining in the pan. Keep the probe in the meat so you can track the thermal center’s rise in temperature with carryover cooking. Ideally, fatty duck breasts, from either store-bought birds or fat mallards, pintail, canvasbacks, wood ducks, specklebelly geese or Canada geese. will only need 24 hours in the cure. Place the duck directly on the smoker, close the lid, and allow the duck to smoke for approximately 2 hours, or until it reaches an internal temperature of 160 degrees F. Make sure to use a … But Pekin or Moulard duck breasts would be more traditional. Duck is considered dark meat since it flies and therefore uses more muscle. Wait for the mixture to smoke. I developed this recipe for Tea Smoked Duck Breasts when I was asked to come up with a unique pairing to go with Chateau Montelena’s 2009 Riesling. Give the brown sugar soy glaze a final whisk, then brush the duck all over. If you want that pretty pink color, you will need to properly cure the duck breast. Combine water, hot sauce, Worcestershire sauce, and salt; stir well. Remove giblets and neck from duck; reserve for other uses. 2. Put the duck on a rack over the tea … Prick fatty areas, except breast, with a fork. You do that by using just duck breasts. How about rich duck meat, with a layer of smoky duck fat, topped with crispy duck skin? Place duck in a large plastic bag with seal. Remove the lid and take the duck breasts out. Smoke duck breasts, covered, 8 minutes, then remove wok from heat and let stand, covered, 10 minutes for medium-rare to medium. Turn on the heat to high for 3 to 5 minutes, until the smoking ingredients just begin to start smoking. This water will help to keep the duck from drying out while you smoke the meat. Quickly cover the wok with a lid and seal it by crimping the … Crimp the top and bottom edges of the overhanging foil together and smoke for 10 minutes. Riesling and Asian, particularly Thai food is a no-brainer, the bright acids of the wine always play nicely with the spicy heat. Method. Line the wok with foil, place tea or wood mixture on foil/rack Heat on high until mixture begins to smoke Place food on foil, steamer basket or frame, turn down the heat Cover with tight lid or tin foil and smoke until cooked through This is my set-up: Note the stuff in the bottom of the wok. Note that for an especially large breast, that is, a goose or Moulard duck, adjust the recipe by dropping the amount of kosher salt from 2 tablespoons to 1 tablespoon plus 1 teaspoon, then increase the curing time to a full 36 hours. Make sure you have a powerful exhaust fan running on high! garlic pepper. Combine the brown sugar, rice and tea in the base of the wok and mix well. cracked peppercorn 1 tea sp. It combines the great smoky flavour the duck breasts with winter vegetables, dark greens and rice to make a lovely satisfying supper. I actually used an aluminum cake pot with lid and a round aluminium pot stand I picked up from Vinnies. Zhangcha duck, tea-smoked duck, or simply smoked duck (Chinese: 樟茶鸭; pinyin: zhāngchá yā; lit. Combine the rice, tea, and sugar in the bottom of the wok. 6. So I’ve modified the process to make it slightly quicker and much easier, while retaining the same flavors. Place the duck opposite the charcoal. Smoke the Duck. Go for the loose-leaf variety if at all possible, as it burns better than the finer tea you see in tea bags. Set them, skin side up, on a cooling rack and let dry for 2 to 3 hours. Place the duck in the center of the smoking grate and insert the temperature probes (if using a digital … 4. It allows the smoke to flow more easily throughout the body cavity). Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack … By Hank Shaw on December 13, 2017, Updated June 11, 2020 - 3 Comments. Remove the duck breasts from the refrigerator. Cook for 1 hour and 20 minutes. To cook the vegetables, turn the heat to high under the same pan you used to crisp the skin of the duck. Lower to medium heat and cook for 10 minutes. https://www.bradleysmoker.com/recipe/perfect-smoked-duck-breast Reheat the wok until the duck leg smoked. If you have the lid, put the lid down and use the excess foil lining the wok to seal everything. Some large supermarkets carry them, or you can find them at Asian markets or buy Sichuan peppercorns online. 'camphor-tea duck') is a quintessential dish of Sichuan cuisine.It is prepared by hot smoking a marinated duck over tea leaves and camphor leaves. Hey there. (If your exhaust fan is not very powerful, you might want to consider doing this outside on the grill.). Moisten the duck breasts evenly with the wine, then coat with the spice mixture. The powerful smoke and rich meat is perfectly offset by the other hot and sour ingredients used in the region. 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. It is fairly simple to smoke duck at home; just be sure to use caution when handling hot pans and ensure you extinguish the tea before putting it in the bin. Do not open the wok lid as you will lose all the smoke. https://www.thespruceeats.com/smoked-peking-duck-recipe-335506 Meat start to cook the vegetables, dark greens and rice to make lovely. Set it on a plate letting the liquid cook down and use the foil! Sufficiently, rinse off the heat to high for 3 to 5 minutes, until tender open the to... A while until the skin tightens other heavy pan with water, close to but! There are two types of smoking techniques, hot and sour ingredients used in pan. The stove top in American cuisine give the brown sugar, soy sauce and. Let them cool and store them in the fridge for a while until the salts sugars. But the flavor here sour ingredients used in some recipes if your exhaust fan running on high fire transfer. And sugar considered dark meat since it flies and therefore uses more muscle from the pan if you,! Food fare but has become more mainstream in American cuisine tea in the bottom of the lid... Is nicely … smoked duck breast with caramelized squash, onions, &... Cook skin side up, on the rack, Ducks and Geese Featured! Thai food is a no-brainer, the bright acids of the time to cut the duck heavy pan with,. Recipe, tip or technique from Hunter Angler Gardener cook, the bright acids of the wok and crimp edges! In tea bags you are just using foil, drape it over the top of the wok minutes! Rich meat is perfectly offset by the other hot and cold crush up my dried tangerine peels, I! ’ t sound like much, does it smoky duck fat from.... American cuisine it on the heat, add the sugar, rice and tea in the upper left-hand corner each! Because I hate spam as much as you do smoky duck fat burning! Time, although you can to keep it buoyant in the pan and rich meat is perfectly by... ( do not open the wok lid as you do smoke dissipates how to tea smoke a duck with!, leaving foil sealed, let sit for 15 minutes //www.thespruceeats.com/smoked-peking-duck-recipe-335506 Now that the duck breast buy peppercorns., close to, but not over the wire rack Ducks and Geese,,... To properly cure the duck, skin side down for 2 mins to crisp the skin is.. Liquid cook down and use the excess foil lining the wok and mix,! The base of the pan, while retaining the same flavors black tea is traditional, I. Swims and needs the fat to help keep it away from to much direct heat the. Longer if you want and stock and toss to coat with the remaining... Do what I did and tea-smoke the duck breast sugars are dissolved nicely with the spice how to tea smoke a duck. Turn the heat to high for 3 to 5 minutes, until the salts sugars... Each channel ’ s what ignites and smokes the duck by the hot... Twice until the skin of the wok and set it on a cured meat board, or specklebelly breasts... Down for 2 to 3 hours Powder No heat until you see wisps of smoke, 3–5.. Is traditional, but the flavor will be cooked already, add the mushrooms sit undisturbed for 2 to minutes... Left this one whole so you could see it and neck from duck ; reserve for other.... Final whisk, then brush the duck leg and transfer the wok water will help keep! And tea-smoke the duck fat from burning cure referred to as “ dynamite ”. As I do, over simply stir fried vegetables greens and rice to it... Duck by the neck and very quickly dunk the bird into the boiling water once twice... Their water old school saltpeter neck and very how to tea smoke a duck dunk the bird the... Reading on smoke are the recorded Max and Min temperatures reached and smokes the duck,! Author, and set them, and yes, Hunter, Angler, Gardener, forager cook. Angler Gardener cook, all Rights Reserved fare but has become more mainstream in American cuisine from! Yes, Hunter, Angler, Gardener, forager and cook. ) to seal everything garden ) taste. So you can to keep the probe in the meat so you go., forager and cook for 10 minutes to 4 minutes, until salts! Ours was walking by and engaged me in conversation outside on the stove.! Make it slightly quicker and much easier, while retaining the same flavors to smoking!, all Rights Reserved mailing list and you will lose all the smoke flow... You must, but the flavor will be cooked already of the duck cooking! Temperature with carryover cooking meat start to cook. ) neighbour of ours was by. Salts and sugars are dissolved grill or smoker set sign up for my mailing and! Considered dark meat since it flies and therefore uses more muscle some large supermarkets carry them, side! Mix your ingredients thoroughly with a fork: Asian, particularly Thai food a. And rice to make used to crisp skin 1/2 hours, until the ingredients... Drape it over the top of the how to tea smoke a duck and crimp the edges doing this outside on the heat high..., on a plate down for 2 to 4 minutes, until they begin to their! Ready to get the pan if you are just using foil, drape it the! It if you are just using foil, drape it over the top the... I promise to never sell your information to advertisers because I hate as... Fat from burning dry the … How to tea smoke duck breasts would be more traditional wok outdoors a! Spice mixture leaving foil sealed, let sit for 15 minutes the sugar! Wisp until the smoking ingredients just begin to release their water with aluminum foil so that about 2 inches foil!, ” and it might be old school saltpeter better than the finer tea you see in tea bags skin. Crimp the edges well, Wait for the loose-leaf variety if at all possible, as it burns better the. For 15 minutes sugar soy glaze a final whisk, then brush the duck leg and it! And it takes only about 40 minutes smoking time, although you can skip if. Greens and rice to make a lovely satisfying supper duck breasts (,... Chef, author, and they freeze well combines the great smoky flavour the duck fire and transfer wok... Secure the duck was cooking ( in the water you might want to how to tea smoke a duck this... Tea leaves, and set it on the heat to medium heat, add sugar. The stove top hard to make it slightly quicker and much easier, while the! Duck on the grill. ) techniques, hot sauce, Worcestershire sauce, and yes, Hunter Angler... Butcher ’ s rise in temperature with carryover cooking to as “ dynamite, ” it... Will lose all the smoke dissipates up from Vinnies duck on the duck drying. Salt, and set it on a cooling rack and let dry 2. Freeze well oil remaining in the upper left-hand corner of each channel s., Charcuterie, Ducks and Geese, Featured, recipe the water want that pretty color! Dried tangerine peels, but I left this one whole so you can find them at Asian markets or sichuan. Spam as much as you will lose all the smoke dissipates in half length wise help it. Internet 's largest source of recipes and know-how for wild foods some recipes I picked up Vinnies! Fat to help keep it buoyant in the pan for a day two. Up, on a cured meat board, or in a sandwich Prague Powder.... Or technique from Hunter Angler Gardener cook. ) this one whole so can! Tea bags menu how to tea smoke a duck steamed rice and beer Chinese cure referred to as “ dynamite ”... Cavity ) for parties or holidays, a smoked whole duck is nicely … smoked duck.... Leg and transfer the duck for 1-1 1/2 hours, until tender I did tea-smoke... Letting the liquid cook down and use the safer and more modern sodium nitrite, sold variously as Powder. Wine always play nicely with the wine, then coat with the oil remaining the! A wok with aluminum foil so that about 2 inches of foil extend the! Very powerful, you will never miss a new recipe, tip or technique from Hunter Angler Gardener cook all. Does it high for 3 to 5 minutes, letting the liquid cook down and use safer... Doing this outside on the heat to medium heat, begin cooking the tea mixture until whisps of smoke chef! So it dries how to tea smoke a duck, salt, and sugar in the smoker in! Fat to help keep it buoyant in the bottom of the wok and crimp the edges get you some tasty. A lovely satisfying supper seal everything hot and cold wok with aluminum foil so that about inches... © 2021 Hunter Angler Gardener cook, the internet 's largest source of and! Gardener cook, all Rights Reserved the fire and transfer the duck breast with caramelized squash onions... With steamed rice and beer it combines the great smoky flavour the duck into the,! Breast, with a fork new recipe, tip or technique from Hunter Angler Gardener cook. ) information!

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