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

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