TEA BATH RECIPE 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.

BATH BUNS | BREAD RECIPES | JAMIE OLIVER



Bath Buns | Bread Recipes | Jamie Oliver image

When they first appeared, in the 18th century, bath buns were strewn with sugar-coated caraway seeds. This recipe is adapted from Elizabeth David’s English Bread and Yeast Cookery.

Total Time 55 minutes

Yield 12

Number Of Ingredients 12

250 ml milk
14 g fresh yeast or 7g dried yeast
450 g strong white flour plus extra for dusting
30 g sugar
225 g butter at room temperature
1 tablespoon caraway seeds optional
12 rough-cut white sugar cubes
1 large free-range egg
1 tablespoon milk
2 tablespoons sugar
4 rough cut white sugar cubes
1 tablespoon caraway seeds optional

Steps:

    1. Gently heat the milk until tepid, then stir in the yeast.
    2. Combine the flour, sugar and 1 teaspoon of sea salt in an electric mixer or another large bowl.
    3. Using your hands or the mixer’s dough hook on medium, work in the butter till the mix is like fine breadcrumbs.
    4. With a wooden spoon, stir in the caraway seeds (if using) and yeasty milk until well combined. It will appear a bit wet, but don’t add any flour. Rest the dough for 10 minutes.
    5. Skip this stage if using an electric mixer. Grab a handful of dough, stretch it out and slap it back into the bowl. Continue to stretch and slap for 5 minutes until it’s more elastic and easier to handle.
    6. Turn the dough out onto a flour-dusted work surface and, with floured hands, knead it for 8 to 10 minutes (or 6 to 8 minutes using the mixer’s dough hook) until it is smooth and elastic.
    7. Place the dough in a large clean bowl, cover with a damp tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
    8. Preheat the oven to 190ºC/gas 5. Line a baking tray with greaseproof paper (or use a non-stick baking tray).
    9. Knock back the dough and turn it out onto a work surface. Divide into 12 equal pieces and roll into balls.
    10. Place them seam-side up and push a sugar cube into the centres. Pull the dough around it so it is completely enclosed. Reshape into balls.
    11. Place sugar-side down on the tray and cover with a damp cloth. Leave in a warm place for 30 minutes, or until doubled in size.
    12. Beat the egg, then brush over the buns. Bake for 15 to 20 minutes, or until they are golden and sound hollow when tapped underneath.
    13. Just before you take them out the oven, warm the milk and sugar for the glaze until the sugar has dissolved.
    14. Transfer the buns to a wire rack and brush generously with the milk glaze while they’re still hot.
    15. Lightly crush the sugar cubes for the topping, then sprinkle on top with the caraway seeds (if using). Eat while warm.

Nutrition Facts : Calories 325 calories, FatContent 17 g fat, SaturatedFatContent 10.2 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 36 g carbohydrate, SugarContent 10.7 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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