TEA SMOKED DUCK RECIPES

Name: Tea Smoked Duck
Prep time: 30 min
Cook time: 40 min
Total time: 3 h 10 min
Yield: 8 to 10 servings
Cuisine: asian
Ingredients: 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

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

Ingredients

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.

TEA-SMOKED DUCK RECIPE | SMOKED WHOLE DUCK | PIT BARREL COOKER

Tea-Smoked Duck Recipe | Smoked Whole Duck | Pit Barrel Cooker image

Try this flavor combo twist instead of your usual duck recipe. Steven Raichlen’s Project Smoke created this specifically for the Pit Barrel®.

Provided by Steven Raichlen

Total Time 2 hours 50 minutes

Prep Time 20 minutes

Cook Time 2 hours 30 minutes

Yield 4

Number Of Ingredients 15

Ingredients

1 duck (5 to 6 pounds), thawed for 2 to 3 days in the refrigerator if frozen
1 tsp sesame oil
1 tbsp sugar
1 tsp salt
1 tsp ground black pepper
1/2 tsp five-spice powder
1/2 tsp ground coriander
1/4 tsp ground cinnamon
2 cups cherry wood chips
1/2 cup white rice
1/2 cup black tea
1/2 cup brown sugar
3 cinnamon sticks
3 star anises
3 strips orange peel

Steps:

Light your Pit Barrel® according to the instructions.
Wash the duck inside and out and blot dry.
Make the rub: Combine the sugar, salt, pepper, five-spice powder, coriander, and cinnamon in small bowl and stir to mix. Season the front and main cavities of the duck with half the rub. Brush the outside of the duck all over with sesame oil. Sprinkle the outside of the duck all over with the remaining rub, rubbing it into the skin. Note: Usually, I don’t bother trussing the duck as you’ll get better absorption of the smoke flavor if the cavity is left open. But you can for a nicer presentation.
Prick the skin of the duck all over with the tines of a sharp fork. (Do not pierce the meat.) This gives you crisper duck skin as the fat is channeled away.
Make the smoking mixture: Place the wood chips, rice, tea, sugar, cinnamon sticks, star anises, and tangerine peel in a bowl and stir to mix.
Place two hooks in the duck: one hook under each wing and through the back as shown.
Hang the duck from rebar in the Pit Barrel®, then add the smoking mixture directly on top of the hot coals, and secure the lid.
Cook for approximately 2-3 hrs. Note: Based on the sensitivity of duck with regards to varying sizes and starting temperatures, we strongly recommend checking on it for doneness at least once per hour.
Remove the duck from the Pit Barrel® (confirming doneness), and the hooks from the duck, and cut into individual pieces using the Ultimate Chef's Knife.

Nutrition Facts : ServingSize 4, Calories 325

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