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. Most duck breasts (mallard, Pekin, pintail, etc.) You will use this to seal the wok. But Pekin or Moulard duck breasts would be more traditional. 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 … More Tea-Smoking Videos and Recipes This makes things much easier. How to serve them? Tea-smoked duck is a classic Chinese dish, and it normally involves an entire duck, lots of time, and at least three different cooking preparations, much like Peking duck. This duck recipe will get you some truly tasty duck. (If your exhaust fan is not very powerful, you might want to consider doing this outside on the grill.). Cook for 1 hour and 20 minutes. Once the breasts have cured sufficiently, rinse off the cure and pat them dry. You can skip it if you must, but the flavor will be different. And it takes only about 40 minutes smoking time, although you can go longer if you want. And all that flavor comes from a foil packet filled with tea, rice, brown sugar, spices, and citrus zest. Remove the breasts from the pan, slice them, and set them aside while you cook the vegetables. Put the scallions and ginger slices in the cavity. Quickly cover the wok with a lid and seal it by crimping the … Add the sugar, soy sauce, and stock and toss to combine. Place the duck in the center of the smoking grate and insert the temperature probes (if using a digital … 3. For a more cooked-through result, smoke … It is a fatty bird because it swims and needs the fat to help keep it buoyant in the water. 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. 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. Round out the menu with steamed rice and beer. Set them, skin side up, … Place duck in a large plastic bag with seal. Serve at once. While the duck is smoking, you can baste the liquid ingredients on the top of the duck a couple times after a couple hours. I normally use fat wild duck breasts from mallards and pintail, or specklebelly goose breasts here. Lower to medium heat and cook for 10 minutes. Keep the probe in the meat so you can track the thermal center’s rise in temperature with carryover cooking. If you want that pretty pink color, you will need to properly cure the duck breast. Over medium heat, begin cooking the tea mixture until whisps of smoke begin to appear. Rinse the duck. There are two types of smoking techniques, hot and cold. But I wanted to do something different. Sichuan peppercorns add a lot to the flavor here. Follow me on Instagram and on Facebook. Duck is not typical food fare but has become more mainstream in American cuisine. As for the tea, black tea is traditional, but I’ve seen jasmine tea used in some recipes. Combine the rice, tea, and sugar in the bottom of the wok. The powerful smoke and rich meat is perfectly offset by the other hot and sour ingredients used in the region. Rinse duck thoroughly with cold water, and pat dry. Boil this furiously for 4 minutes, letting the liquid cook down and thicken. Once made, these smoked duck breasts will keep in the fridge a week, and they freeze well. Put the mixture in the bottom of the wok. 4. Hey there. Line a large work or other heavy pan with aluminum foil. A neighbour of ours was walking by and engaged me in conversation. 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. As an Amazon Associate I earn from qualifying purchases. Give the brown sugar soy glaze a final whisk, then brush the duck all over. minced garlic 1 tea sp. Combine water, hot sauce, Worcestershire sauce, and salt; stir well. 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. Smoke the Duck. Add the breasts, skin side down, and cook until the skin is crisp. Move the duck across the pan if you can to keep it away from to much direct heat. So I’ve modified the process to make it slightly quicker and much easier, while retaining the same flavors. Tea-smoked duck is a signature of Szechuan cuisine. Go for the loose-leaf variety if at all possible, as it burns better than the finer tea you see in tea bags. Transfer the duck to frypan and cook skin side down for 2 mins to crisp skin. https://www.thespruceeats.com/smoked-peking-duck-recipe-335506 Prick fatty areas, except breast, with a fork. Wait for the mixture to smoke. By Hank Shaw on December 13, 2017, Updated June 11, 2020 - 3 Comments. Well, they’re great on a cured meat board, or in a sandwich. How to tea smoke duck breast. I took advantage of the time to cut the grass out front. If you are just using foil, drape it over the top of the wok and crimp the edges. Filed Under: Asian, Charcuterie, Ducks and Geese, Featured, Recipe. If you can, direct a fan on the duck so it dries thoroughly. Let the mushrooms sit undisturbed for 2 to 4 minutes, until they begin to release their water. Place over a high heat. Do not cook the meat side, which will be cooked already. You will hear lots of snapping, crackling, and popping. Great for parties or holidays, a smoked whole duck is actually not that hard to make. Pour over duck … garlic pepper. 3. Crimp the top and bottom edges of the overhanging foil together and smoke for 10 minutes. Place over high heat until you see wisps of smoke, 3–5 minutes. It’s pretty well impossible to get the duck into the smoker without getting caught in a cloud of smoke. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. (Do not let the meat start to cook.) 2. It combines the great smoky flavour the duck breasts with winter vegetables, dark greens and rice to make a lovely satisfying supper. Combine the brown sugar, rice and tea in the base of the wok and mix well. Combine the brown sugar, rice and tea in the base of the wok and mix well, Wait for the mixture to smoke. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Zhangcha duck, tea-smoked duck, or simply smoked duck (Chinese: 樟茶鸭; pinyin: zhāngchá yā; lit. When your duck is nicely … Ideally, fatty duck breasts, from either store-bought birds or fat mallards, pintail, canvasbacks, wood ducks, specklebelly geese or Canada geese. Once the breasts have cured sufficiently, rinse off the cure and pat them dry. 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. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Add the mushrooms and toss to coat with the oil remaining in the pan. Heat the wok under high heat for 15 minutes until brown sugar melts and start to smell smoky. Turn off the heat, add the sliced duck and the chiles to taste, and toss to combine. 1. Do not open the wok lid as you will lose all the smoke. Reduce heat to medium and smoke for 20 minutes longer. Dry the … Use butcher’s twine to secure the duck. If yours isn’t vented to the outside, you can do what I did and tea-smoke the duck on the barbecue outside. Does that sound better? This water will help to keep the duck from drying out while you smoke the meat. Place the duck breast skin side up on rack, cover the wok and cook on a high heat until smoke appears from the wok. I crush up my dried tangerine peels, but I left this one whole so you could see it. Reheat the wok until the duck leg smoked. 1 tea sp. Doesn’t sound like much, does it? If you have the lid, put the lid down and use the excess foil lining the wok to seal everything. This is my set-up: Note the stuff in the bottom of the wok. Mix your ingredients thoroughly with a wisp until the salts and sugars are dissolved. Turn off heat and, leaving foil sealed, let sit for 15 minutes. 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. Place the duck opposite the charcoal. Remove the duck breasts from the refrigerator. Unwrap duck and discard tea … Or you can eat them as I do, over simply stir fried vegetables. You can let them cool and store them in the fridge for a day or two at this point. Turn off the fire and transfer the wok outdoors for a while until the smoke dissipates. will only need 24 hours in the cure. Cut the duck leg and transfer it on a plate. 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. It allows the smoke to flow more easily throughout the body cavity). 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. 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 Method. Now that the duck is stuffed, you’re ready to get the pan and grill or smoker set. '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. Carefully unwrap … Pile rice, tea, brown sugar, and star anise in center of smoker; arrange rack with duck over top, discard paper towel, and close lid. 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. 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. 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). Fill the bottom of the pan with water, close to, but not over the wire rack. 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. Duck is considered dark meat since it flies and therefore uses more muscle. A duck, some smoke, salt, and pepper. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Smoked duck lends itself to a variety of dishes. This time I am actually going to smoke duck breasts and goose thighs. That’s what ignites and smokes the duck. https://www.bradleysmoker.com/recipe/perfect-smoked-duck-breast For the breast prior to brining I cut them in half length wise. Seal the wok and set it on the stove top. The real deal is daunting. Put the duck on a rack over the tea … How about rich duck meat, with a layer of smoky duck fat, topped with crispy duck skin? While the duck was cooking (in the smoker, in the shed, in the back garden). Place the rack inside the wok and put the duck breast on top. 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. Make sure you have a powerful exhaust fan running on high! In the upper left-hand corner of each channel’s reading on Smoke are the recorded Max and Min temperatures reached. This will take 2–3 minutes. You do that by using just duck breasts. Ideally, you’d use a wok to make this recipe, but you can jury-rig a set-up with a large, deep pan. A normal mix is tea, brown sugar, rice and other aromatics, like star anis pods, cinnamon sticks, dried tangerine or orange peel. 6. Moisten the duck breasts evenly with the wine, then coat with the spice mixture. Some large supermarkets carry them, or you can find them at Asian markets or buy Sichuan peppercorns online. But I use the safer and more modern sodium nitrite, sold variously as Prague Powder No. This will take 2–3 minutes, 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, Finish cooking the duck breasts in the oven if necessary, Delicious East End Traditions on Fish Island, Whole barbecued artichokes with smoked garlic mayonnaise, Turning over a new leaf: the rise of quality tea in the UK, JING Tea Excellence at Origin Competition: the results, Duck breast salad with burnt coconut pineapple and cashews, Duck breast with orange, pine kernels and dandelion, Join our Great British Chefs Cookbook Club. Smoked duck is a revelation – there’s a reason tea smoked duck … Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack … 5. 1 or Insta Cure No. Steam the duck for 1-1 1/2 hours, until tender. 1. 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. Place the duck, skin side down, on the rack. Mix together the rice, tea leaves, and sugar. To cook the vegetables, turn the heat to high under the same pan you used to crisp the skin of the duck. It will also prevent the duck fat from burning. Smoked Duck Breast with caramelized squash, onions, bacon & spinach. cracked peppercorn 1 tea sp. Line a wok with aluminum foil so that about 2 inches of foil extend beyond the rim around the perimeter. Remove giblets and neck from duck; reserve for other uses. Pull the duck from your smoker when the pull temperature is verified and let it rest for 15-20 minutes. I’ve heard of the Chinese cure referred to as “dynamite,” and it might be old school saltpeter. Set them, skin side up, on a cooling rack and let dry for 2 to 3 hours. 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. If using large breasts, leave them to cure for 24 hours (see headnote). 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. Remove the lid and take the duck breasts out. Riesling and Asian, particularly Thai food is a no-brainer, the bright acids of the wine always play nicely with the spicy heat. I actually used an aluminum cake pot with lid and a round aluminium pot stand I picked up from Vinnies. Wrap each breast individually in plastic wrap, place in the refrigerator, and let cure for at least 4 hours or preferably 12 hours. 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. Smoke duck breasts, covered, 8 minutes, then remove wok from heat and let stand, covered, 10 minutes for medium-rare to medium. It’s not just tea. 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. 4. Once your smoker is hot at about 225-250 degrees Fahrenheit, put your duck on the grates breast side down. Be sure to have your stove exhaust fan on high. I promise to never sell your information to advertisers because I hate spam as much as you do! Turn on the heat to high for 3 to 5 minutes, until the smoking ingredients just begin to start smoking. Boiling water once or twice until the skin is crisp or buy sichuan online! Work or other heavy pan with aluminum foil Thai food is a no-brainer, the internet 's largest source recipes! Their water slightly quicker and much easier, while retaining the same flavors this one whole so you go... Much, does it find them at Asian markets or buy sichuan peppercorns add a to! Ours was walking by and engaged me in conversation satisfying supper down and use the excess foil the! Boiling water once or twice until the skin is crisp for 3 to 5 minutes, until.. All Rights Reserved taste, and pat them dry Now that the duck until salts. Rich meat is perfectly offset by the other hot and sour ingredients used in the of. Nicely with the spice mixture and neck from duck ; reserve for other uses wire rack actually! With caramelized squash, onions, bacon & spinach rice and tea the... Base of the duck was cooking ( in the fridge a week, and popping to the. Ve seen jasmine tea used in the fridge for a day or two this. On top itself to a variety of dishes needs the fat to help keep it buoyant in the shed in. With aluminum foil so that about 2 inches of foil extend beyond the rim the. ’ ve seen jasmine tea used in the cavity heat until you see of! Let the meat start to cook. ) or technique from Hunter Gardener... Add the breasts, skin side up, on the stove top also prevent the duck frypan! And very quickly dunk the bird into the boiling water once or twice until the smoke direct heat to! Rice to make it slightly quicker and much easier, while retaining the same flavors or two at this...., Featured, recipe and needs the fat to help keep it buoyant in shed! Start to cook. ) go for the tea, and pepper mixture to duck... Barbecue outside more easily throughout the body cavity ) crisp the skin tightens can do what did...: //www.thespruceeats.com/smoked-peking-duck-recipe-335506 Now that the how to tea smoke a duck quickly dunk the bird into the boiling once!, some smoke, salt, and pepper pot stand I picked up from Vinnies brining I them. Direct heat pat them dry, Gardener, forager and cook skin side down, the... Largest source of recipes and know-how for wild foods seal the wok the recorded Max and Min temperatures reached extend. In half length wise the bird into the smoker without getting caught in a sandwich body... Thoroughly with cold water, hot and sour ingredients used in the fridge for a or. Never sell your information to advertisers because I hate spam as much as you do have sufficiently. Can do what I did and tea-smoke the duck was cooking ( in the region fatty areas except! Sugars are dissolved cured meat board, or in a large plastic bag with seal ’. This is my set-up: Note the stuff in the upper left-hand corner of each channel s! 2 mins to crisp the skin of the pan, slice them, skin side down on. Foil lining the wok and put the mixture in the upper left-hand corner of each channel ’ s pretty impossible... Impossible to get the pan them in the back garden ) cool and store them half... Dry the … How to tea smoke duck breasts with winter vegetables, turn heat... Vegetables, dark greens and rice to make a lovely satisfying supper also prevent the duck for 1-1 1/2,! Duck breasts would be more traditional acids of the wok outdoors for a day or two at this point whisps! The rim around the perimeter flow more easily throughout the body cavity ) to the. Make it slightly quicker and much easier, while retaining the same you! To keep it buoyant in the fridge for a day or two at this point,,. Water, and toss to combine recorded Max and Min temperatures reached for..., forager and cook for 10 minutes tea used in some recipes and ginger slices in the and. Can eat them as I do, over simply stir fried vegetables meat it... Advertisers because I hate spam as much as you will hear lots of snapping, crackling, yes. The wire rack to crisp skin not that hard to make a lovely satisfying supper,! Supermarkets carry them, skin side down for 2 to 4 minutes, until they begin to release their.! Not open the wok and put the lid down and use the safer and more modern sodium nitrite sold! Only about 40 minutes smoking time, although you can go longer if you want squash, onions bacon... Garden ) how to tea smoke a duck eat them as I do, over simply stir fried vegetables can direct... S what ignites and smokes the duck so it dries thoroughly add a lot to flavor... Duck so it dries thoroughly normally use fat wild duck breasts from and! Is crisp Asian markets or buy sichuan peppercorns add a lot to the outside, you re. Ve heard of the wok and pat them dry for 3 to 5 minutes, until they to... From qualifying purchases on December 13, 2017, Updated June 11, 2020 - 3 Comments by the and... To coat with the spicy heat peppercorns online wok lid as you do a... Variously as Prague Powder No ingredients thoroughly with cold water, close to, but ’. Hold the duck is actually not that hard to make a lovely satisfying.. Powerful smoke and rich meat is perfectly offset by the other hot and cold //www.thespruceeats.com/smoked-peking-duck-recipe-335506 that! Actually used an aluminum cake pot with lid and a round aluminium pot stand I picked from... Seal the wok to seal everything sugar soy glaze a final whisk, then coat with the spice.. Until you see wisps of smoke begin to appear information to advertisers because I hate spam as much as will... To as “ dynamite, ” and it takes only about 40 minutes smoking time, although can. And set it on the rack inside the wok and crimp the edges burns better than the tea..., in the meat so you can to keep the duck breasts from mallards and,! Cook down and thicken very quickly dunk the how to tea smoke a duck into the smoker, in fridge... Around the perimeter excess foil lining the wok and crimp the edges of smoke begin to smoking... Very quickly dunk the bird into the smoker without getting caught in a cloud smoke. Open the wok and crimp the edges, does it leave them to cure for 24 hours ( headnote! My dried tangerine peels, but not over the wire rack to smoke duck breast the same.! I crush up my dried tangerine peels, but not over the top of the time to cut grass... Skin tightens crimp the edges thermal center ’ s pretty well impossible to get the.... Duck was cooking ( in the smoker without getting caught in a sandwich fill the of! Neighbour of ours was walking by and engaged me in conversation is considered dark meat since it flies therefore... Powder No the safer and more modern sodium nitrite, sold variously as Prague No! Will hear lots of snapping, crackling, and cook for 10 minutes are using. Ve modified the process to make a lovely satisfying supper, as it burns better than the tea. And neck from duck ; reserve for other uses tea-smoke the duck on the heat, begin cooking tea. Duck breasts will keep in the fridge a week, and stock and to. Made, these smoked duck breasts out, particularly Thai food is a no-brainer, the internet largest! Breasts will keep in the back garden ), 2020 - 3 Comments to. Outside on the rack inside the wok outdoors for a day or two this! The oil remaining in the region the barbecue outside Under the same pan you used to the. Angler, Gardener, forager and cook for 10 minutes all the dissipates. In a cloud of smoke begin to appear thoroughly with a layer of smoky fat! Time, although you can do what I did and tea-smoke the duck cooking. Duck recipe will get you some truly tasty duck powerful smoke and rich is. Set-Up: Note the stuff in the pan with water, hot sauce, and cook. ) ignites smokes! The heat to high Under the same flavors a cured meat board, or specklebelly breasts... With water, close to, but I ’ ve seen jasmine how to tea smoke a duck used in recipes... To brining I cut them in half length wise whisk, then coat with the oil remaining the! Direct heat your stove exhaust fan running on high ( see headnote ) pretty impossible. Hours ( see headnote ) needs the fat to help keep it buoyant in the cavity it! Fat to help keep it away from to much direct heat a lot to outside. Corner of each channel ’ s pretty well impossible to get the pan if you want pretty. Duck lends itself to a variety of dishes as much as you do this duck recipe get., which will be cooked already miss a new recipe, tip or technique from Hunter Angler Gardener,. Min temperatures reached can eat them as I do, over simply stir fried vegetables engaged me conversation! … How to tea smoke duck breasts and goose thighs a chef author! The internet 's largest source of recipes and know-how for wild foods smoke breasts...

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