Stove Top Smoker Tea Smoked Duckling Recipes
TEA SMOKED DUCK
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
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
STOVE TOP SMOKER TEA SMOKED DUCKLING
Make and share this Stove Top Smoker Tea Smoked Duckling recipe from Food.com.
Provided by TxGriffLover
Categories Whole Duck
Time 10h
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Remove giblets and trim excess neck skin from duck. Rinse and pat dry.
- Combine soy sauce, sherry, and honey, and bring to a boil. Add five spice powder and remove from heat.
- Baste duck thoroughly with this hot mixture and allow to dry at room temperature for 8 hours.
- Split duck and smoke for 2 hours on medium-low heat, using mesquite wood chips and tea leaves.
- Open lid carefully, prick skin all over, being careful not to pierce the meat.
- Place into a preheated 425º oven for 15 minutes to crisp and brown. Nothing finer on a crisp all evening.
Nutrition Facts : Calories 2639.4, Fat 249.4, SaturatedFat 83.8, Cholesterol 481.8, Sodium 2412.3, Carbohydrate 11.5, Fiber 0.3, Sugar 9.5, Protein 76.7
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- Remove the duck breasts from the refrigerator. 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. Moisten the duck breasts evenly with the wine, then coat with the spice mixture. Wrap each breast individually in plastic wrap, place in the refrigerator, and let cure for at least 4 hours or preferably 12 hours. If using large breasts, leave them to cure for 24 hours (see headnote).
- Once the breasts have cured sufficiently, rinse off the cure and pat them dry. Set them, skin side up, on a cooling rack and let dry for 2 to 3 hours. If you can, direct a fan on the duck so it dries thoroughly.
- Line a wok with aluminum foil so that about 2 inches of foil extend beyond the rim around the perimeter. You will use this to seal the wok. 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). Place the duck, skin side down, on the rack. Seal the wok and set it on the stove top. If you are just using foil, drape it over the top of the wok and crimp the edges. If you have the lid, put the lid down and use the excess foil lining the wok to seal everything. Be sure to have your stove exhaust fan on high. (If your exhaust fan is not very powerful, you might want to consider doing this outside on the grill.)
- Turn on the heat to high for 3 to 5 minutes, until the smoking ingredients just begin to start smoking. You will hear lots of snapping, crackling, and popping. 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.
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