SMOKED PEKING DUCK RECIPES

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TEA SMOKED DUCK RECIPE | FOOD NETWORK



Tea Smoked Duck Recipe | Food Network 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

Total Time 3 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield 8 to 10 servings

Number Of Ingredients 15

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.

PEKING DUCK RECIPE | FOOD NETWORK



PEKING DUCK Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 2 hours 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 30 servings

Number Of Ingredients 7

1 large pot 3/4 full with water, boiling
1 whole duck, head on
1/4 cup sugar
1/4 cup salt
1 teaspoon five-spice powder
1 cup molasses
2 cups oil, hot

Steps:

  • Soak the whole duck in the large pot of boiling water. Remove it as soon as the skin changes color.
  • Sprinkle the inside of the duck with sugar, salt, and five-spice powder. Rub the skin of the duck with molasses. Truss the duck with string and hang in an airing place for 2 hours, or put the duck in the refrigerator overnight without any cover. This will dry the skin of the duck so that it will be crispy.
  • Preheat rotisserie oven to 375 degrees and bake for 45 minutes or until the skin is reddish brown.
  • Before serving, pour hot oil over the skin to increase the crispiness. Carve the skin and meat from the duck, and serve.

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