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