Wok Smoked Duck With Green Tea And Orange Recipes
BAC HA GREEN TEA SMOKED DUCK: VIT HOM KHOI
Provided by Food Network
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large mixing bowl, combine pepper, light soy sauce, fish sauce, and sesame oil. Stir and coat the duck and marinate for 30 minutes. Bring a fry pan to medium heat, add oil, then sear and brown the duck breasts skin-side down for 3 minutes. Remove and set aside.
- Place some foil in a wok, add green tea, sugar, rice grains, cassia bark, and star anise. Place a wire rack in the wok and cover.
- Turn heat to high until the wok begins to smoke. Now add the duck breasts skin-side up and reduce the heat to medium. Cover then allow to smoke.
- Turn off heat and allow the duck to rest in the wok for a further 5 minutes.
- Thinly slice the breasts, garnish with a combination of spring onions, chile, and coriander.
- Serve with baguette and soy/chile dipping sauce.
HUNAN TEA-SMOKED DUCK
This is time-consuming and difficult. NOT recommended for the beginner or novice cook!! "Smoked meats, including ham, pork and duck, are common in Hunan cooking. When preparing this dish, note that the duck is seasoned with peppercorns and refrigerated overnight before cooking." From Madame Wong's Long-life Chinese Cookbook.
Provided by Cynna
Categories Whole Duck
Time 12h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean and wash duck.
- Dry thoroughly with a paper towel.
- Rub inside and outside with salt.
- Sprinkle with peppercorns.
- Wrap duck in aluminum foil and place a heavy weight on top. (A brick wrapped in foil will do the trick)
- Refrigerate overnight.
- Remove foil and place duck on steamer tray.
- Cover and steam over boiling water 1 1/2 hours.
- Line large wok and wok lid with aluminum foil.
- Place tea leaves, rice, and brown sugar on foil.
- Put a rack above the mixture or place 4 chopsticks crosswise approximately 1 inch above it.
- Place duck on rack, breast side up.
- Cover wok and seal tightly to prevent smoke from escaping.
- Turn on high heat. Roast tea mixture until it smokes.
- Smoke duck 10 minutes on high heat.
- Reduce heat to moderate.
- Smoke another 10 minutes. Turn off heat.
- Leave duck in wok 20 minutes more.
- Remove duck.
- Cool thoroughly and rub with soy sauce.
- Sprinkle evenly with cornstarch.
- Heat oil in wok and deep-fry duck 10 minutes (5 minutes each side).
- Remove and drain on paper towel.
- Chop into bite-sized pieces and serve with rice mixture.
Nutrition Facts : Calories 4421.6, Fat 441.4, SaturatedFat 103.3, Cholesterol 431.3, Sodium 4108.3, Carbohydrate 48.2, Fiber 0.4, Sugar 26.5, Protein 67.3
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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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- Add the salt in a wok and stir-fry it until light yellow. Turn off the fire, add the Sichuan pepper and star anise. Then, stir-fry them until fragrant. Transfer the salt on a plate and let it cool down.
- Spread the salt evenly on both sides of the duck leg and let it marinate for more than 4 hours. Heat a wok with water, and add duck leg, green onion and ginger. Then cook them under middle heat for 20 minutes.
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