Tea Brined Mahogany Duck Recipes

TEA SMOKED DUCK

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.

MIGHTY DUCK

Steps:

• Combine all brine ingredients in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
• Remove the pop-up thermometer, liver, gizzards, and heart. Cut off the wings.
• Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone.
• Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat.
• Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, ensuring that all air is removed from the bag. Brine the duck for 2 to 2 1/2 hours in the refrigerator.
• Bring 1 1/2 inches to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. Set oven to 475 degrees F. Place a large cast iron skillet into the oven.
• Remove duck pieces from steamer and place legs, skin side down, into the hot skillet. Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. Add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp.
• Remove the duck from the skillet and rest under foil. Add the chard and the shallots to the skillet. Toss the chard in the fat until it barely wilts. Season with the sherry or balsamic vinegar.
• Serve the duck with the chard.

MAHOGANY DUCK

Steps:

• Arrange the ducks breast sides up several inches apart on a rack set over a large roasting pan and let them dry, uncovered and chilled for 3 days.
• Make the marinade:
• In a bowl combine the Scotch, the gingerroot, the garlic, the zest, the coriander seeds, the peppercorns, the soy sauce, the honey, and the brown sugar and let the marinade stand, covered and chilled, for 3 days. Stir the marinade and strain it through a fine sieve into a small bowl, pressing hard on the solids.
• Keep the ducks chilled, brush them with some of the marinade every 30 minutes for 2 1/2 hours, reserving the remaining marinade. Let the ducks dry at room temperature for 30 minutes. Stuff each duck cavity with 1 of the bread slices, 1 of the scallions, and 1 of the parsley sprigs, spoon the reserved marinade into the duck cavities, and prick the ducks, except for the breasts, lightly with a fork. Pour the beer into the roasting pan and roast the ducks on the rack in the lower third of a preheated 350°F. oven for 30 minutes. Tent the ducks with a piece of foil and roast them for 30 minutes more. Discard the foil and roast the ducks for 30 minutes more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. (The skin will be mahogany colored and very crisp.) Remove the stuffing ingredients with a spoon and discard them and the pan juices. Pour the juices from the cavities through a fine sieve into a small bowl, skim the fat, and reserve 1/4 cup of the juices. Arrange the ducks on a platter and keep them warm, covered loosely.
• Make the sauce:
• In a saucepan bring the stock to a boil, simmer it for 15 minutes, and stir in the reserved juices. Bring the mixture to a simmer, stir the arrowroot mixture, and add it to the pan. Cook the mixture over moderately low heat, stirring, being careful not to let it boil, until it is thickened, add salt and pepper to taste, and transfer the sauce to a heated sauceboat.