how to tea smoke a duck

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

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