Add ice and cool completely. Then onto the spit it goes, where it rotates and absorbs some flavorful spiced tea-smoke as it turned a beautiful mahogany and rises in temperature. Get these ingredients for curbside pickup or delivery! 4 Sweet Tea-brined Duck Breasts (see above), 2½ cups Cane Syrup Vinaigrette (see above). Combine a couple of inches of water, soy, anise, and cinnamon in a wok. 'My Father's Daughter': Gwyneth Paltrow's Duck Ragu, French in a Flash: Rustic Roast Duck with New Potatoes, Sugar Snaps, and Spring Onions, Grilled Queso Panela With Roasted Tomatillo and Poblano Salsa. Light one chimney full of charcoal. Add duck breasts to brine and marinate in refrigerator for 6 hours. Add the cooled tea to the brine. Put the mixture in the bottom of the wok. In a large bowl, add arugula then toss gently with desired amount of cane syrup vinaigrette. All products linked here have been independently selected by our editors. Add duck breasts to brine and marinate in refrigerator for 6 hours. Two things are certain in the South: the summer days are hot and everyone loves sweet tea. Boil 4 cups of water, add tea bags, and steep for 10 minutes. We reserve the right to delete off-topic or inflammatory comments. Cool completely … Garnish salad with goat cheese and candied pecans. Method for Sweet Tea-brined Duck: In a large mixing bowl, combine brewed iced tea, sugar, salt, soy sauce and honey, mixing well. Subscribe to our newsletter to get the latest recipes and tips! … Place in refrigerator and brine for at least 2 hours, up to 8 hours. You will need to steep 1 tea bag of Stash Lemon Ginger Tea in half a cup of water. Rinse the duck. Stir to combine. This cast iron pizza recipe is the easiest method for making a crisp-crusted, airy, chewy pan pizza at home. Brine. Riesling and Asian, particularly Thai food is a no-brainer, the bright acids of the wine always play nicely with the spicy heat. When duck is ready, preheat oven to 400° F. Remove duck from brine, rinse under cold water and pat dry. Remove breasts from pan and allow to rest 2–3 minutes before slicing. Brush off any pieces of tea or ginger, etc. Place tea packet directly on top of the coals. We may earn a commission on purchases, as described in our affiliate policy. 3 bay leaves. Source: Chef John Folse. Post whatever you want, just keep it seriously about eats, seriously. Add a rating: Comments can take a minute to appear—please be patient! Brine the Duck Combine the brown sugar, salt, peppercorns, bay leaves, orange zest and juice, beer and water in a 6-quart stockpot and bring to a boil over high heat. Cut slits at top of foil packet. So, if you choose to brine, do this: Mix 1/4 cup kosher salt with 4 cups water and submerge your duck … Tall and light with a crisp shell and a lightly chewy center. MERRY CHRISTMAS! I cup of either beef or chicken broth. Place the camphor wood, brown sugar, tea twigs, if available, on a pan at the base of the oven and … When the brine comes to a boil, reduce the heat and simmer for 15 to 20 minutes. Roast 8–10 minutes for medium-rare. Stir until completely dissolved. Century eggs (Chinese: 皮蛋; pinyin: pídàn; Jyutping: pei4 daan2), also known as preserved eggs, hundred-year eggs, thousand-year eggs, thousand-year-old eggs, millennium eggs, skin eggs, or black eggs, are a Chinese preserved egg product made by processing Line a large work or other heavy pan with aluminum foil. Making a Lemon Ginger Stash Tea Orange Glaze for Duck Start by preparing your glaze. If you see something not so nice, please, report an inappropriate comment. Pour oils in a slow, steady stream, whipping constantly until all is incorporated. Prepare barbecue by placing large drip pan in bottom and surrounding with briquets (about 16 to a side). 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. This duck was full of flavor. He brings that love for barbecue, grilling, and cooking to Serious Eats as a regular recipe contributor. Let them drain for about 20 minutes. This feature is not available right now. In a large mixing bowl, combine brewed iced tea, sugar, salt, soy sauce and honey, mixing well. 1 gallon brewed sweet tea. Next, place all the duck legs into the brine, cover with lid to the container and refrigerate overnight. Place duck on a rack or in a steamer basket above the water. Learn more on our Terms of Use page. Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. Guiding Stars is a nutrition navigation system created to help you quickly identify more nutritious recipes. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals. Place duck in large deep pot. Put the duck on a rack over the tea … December 24, 2011 at 11:20 AM Pour any excess water out of duck cavity and set aside. 1 1/2 cups salt. 3 cloves garlic, lightly crushed. Orange, ground black pepper, lemon, garlic cloves, salt, small potatoes and 9 more. Flip and pour remaining quart of water over other side. Add the 2 pieces of star anise, the salt, and tea. Place on the grill, cover, and cook at medium-high heat until duck registers 160 degrees when an instant read thermometer is inserted into the thickest part of the breast. Flip and pour remaining quart of water over other side. Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack … To make the tea packet, place tea leaves, brown sugar, … Add duck breasts, skin-side down, and sear 6 minutes. Some HTML is OK: link, strong, em. Refrigerate until ready for use. Serve with additional cane syrup vinaigrette if desired. That red color tells you what you need to know: They're HOT! After the brine, poke little holes all over the duck breasts to allow the fat to render and pour boiling water over the entire bird to tighten up the skin. To make the tea packet, place tea leaves, brown sugar, rice, star anise, cinnamon sticks, and orange … I am sure the duck will be amazing - I love brining meat - it always stays tender and juicy! Place duck on a wire rack in the sink. Cover and chill at least 5 days. Turn off the heat and allow it to cool completely. Pour 1 quart of boiling water over duck. A brine is essentially just salted water, but for such a simple solution it can do many things. Remove the duck right before placing it on the smoker and brush off any … Please try again later. Cover gill and allow to preheat for 5 minutes. In a large mixing bowl, add egg yolk and whisk 1 minute. Read more: Grilling: Tea Smoked Rotisserie Duck. 844 Government StreetBaton Rouge, LA 70802(225) 383-9999. The meat was tender and juicy, having a slight saltiness from the soy sauce and just a kiss of smokiness—making it absolutely fine on its own, but add some duck sauce or hoisin, and now we're talking. While duck is marinating, create cane syrup vinaigrette. Add duck to a big zip lock bag then add the brine. Season duck breast with salt, black pepper and granulated garlic. To make the tea packet, place tea leaves, brown sugar, rice, star anise, cinnamon sticks, and orange zest in a double layer of heavy-duty aluminum foil and fold into a packet. Stir in sugar and salt. 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