You can let them cool and store them in the fridge for a day or two at this point. Boil this furiously for 4 minutes, letting the liquid cook down and thicken. And all that flavor comes from a foil packet filled with tea, rice, brown sugar, spices, and citrus zest. Reheat the wok until the duck leg smoked. Turn off heat and, leaving foil sealed, let sit for 15 minutes. 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). Some large supermarkets carry them, or you can find them at Asian markets or buy Sichuan peppercorns online. And it takes only about 40 minutes smoking time, although you can go longer if you want. In the upper left-hand corner of each channel’s reading on Smoke are the recorded Max and Min temperatures reached. When your duck is nicely … This time I am actually going to smoke duck breasts and goose thighs. 4. Once the breasts have cured sufficiently, rinse off the cure and pat them dry. Be sure to have your stove exhaust fan on high. Place duck in a large plastic bag with seal. Transfer the duck to frypan and cook skin side down for 2 mins to crisp skin. It’s not just tea. Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack … Pile rice, tea, brown sugar, and star anise in center of smoker; arrange rack with duck over top, discard paper towel, and close lid. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. Unwrap duck and discard tea … It allows the smoke to flow more easily throughout the body cavity). Smoked duck is a revelation – there’s a reason tea smoked duck … Dry the … While the duck was cooking (in the smoker, in the shed, in the back garden). This water will help to keep the duck from drying out while you smoke the meat. 1. minced garlic 1 tea sp. Or you can eat them as I do, over simply stir fried vegetables. Let the mushrooms sit undisturbed for 2 to 4 minutes, until they begin to release their water. 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 wanted to do something different. 1. Seal the wok and set it on the stove top. Go for the loose-leaf variety if at all possible, as it burns better than the finer tea you see in tea bags. Moisten the duck breasts evenly with the wine, then coat with the spice mixture. 3. Pull the duck from your smoker when the pull temperature is verified and let it rest for 15-20 minutes. Remove the duck breasts from the refrigerator. By Hank Shaw on December 13, 2017, Updated June 11, 2020 - 3 Comments. Ideally, you’d use a wok to make this recipe, but you can jury-rig a set-up with a large, deep pan. Prick fatty areas, except breast, with a fork. So I’ve modified the process to make it slightly quicker and much easier, while retaining the same flavors. 2. As an Amazon Associate I earn from qualifying purchases. If you want that pretty pink color, you will need to properly cure the duck breast. Lower to medium heat and cook for 10 minutes. Steam the duck for 1-1 1/2 hours, until tender. Combine water, hot sauce, Worcestershire sauce, and salt; stir well. It is a fatty bird because it swims and needs the fat to help keep it buoyant in the water. You will use this to seal the wok. 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. 5. Crimp the top and bottom edges of the overhanging foil together and smoke for 10 minutes. Smoked duck lends itself to a variety of dishes. If you are just using foil, drape it over the top of the wok and crimp the edges. (Do not let the meat start to cook.) I took advantage of the time to cut the grass out front. Set them, skin side up, … I promise to never sell your information to advertisers because I hate spam as much as you do! Add the sugar, soy sauce, and stock and toss to combine. Well, they’re great on a cured meat board, or in a sandwich. Tea-smoked duck is a signature of Szechuan cuisine. It combines the great smoky flavour the duck breasts with winter vegetables, dark greens and rice to make a lovely satisfying supper. This makes things much easier. 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. A neighbour of ours was walking by and engaged me in conversation. Carefully unwrap … Fill the bottom of the pan with water, close to, but not over the wire rack. Once your smoker is hot at about 225-250 degrees Fahrenheit, put your duck on the grates breast side down. Riesling and Asian, particularly Thai food is a no-brainer, the bright acids of the wine always play nicely with the spicy heat. Once the breasts have cured sufficiently, rinse off the cure and pat them dry. Combine the brown sugar, rice and tea in the base of the wok and mix well. Place over high heat until you see wisps of smoke, 3–5 minutes. To cook the vegetables, turn the heat to high under the same pan you used to crisp the skin of the duck. If you can, direct a fan on the duck so it dries thoroughly. garlic pepper. Doesn’t sound like much, does it? This will take 2–3 minutes. Pour over duck … 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. Does that sound better? 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. Once made, these smoked duck breasts will keep in the fridge a week, and they freeze well. If yours isn’t vented to the outside, you can do what I did and tea-smoke the duck on the barbecue outside. That’s what ignites and smokes the duck. Add the mushrooms and toss to coat with the oil remaining in the pan. But I use the safer and more modern sodium nitrite, sold variously as Prague Powder No. (If your exhaust fan is not very powerful, you might want to consider doing this outside on the grill.). Do not cook the meat side, which will be cooked already. Round out the menu with steamed rice and beer. Put the scallions and ginger slices in the cavity. Heat the wok under high heat for 15 minutes until brown sugar melts and start to smell smoky. Rinse the duck. Combine the brown sugar, rice and tea in the base of the wok and mix well, Wait for the mixture to smoke. 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. Rinse duck thoroughly with cold water, and pat dry. There are two types of smoking techniques, hot and cold. cracked peppercorn 1 tea sp. 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. Turn off the heat, add the sliced duck and the chiles to taste, and toss to combine. For a more cooked-through result, smoke … 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. Serve at once. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. Set them, skin side up, on a cooling rack and let dry for 2 to 3 hours. Turn off the fire and transfer the wok outdoors for a while until the smoke dissipates. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. https://www.thespruceeats.com/smoked-peking-duck-recipe-335506 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. Follow me on Instagram and on Facebook. Put the mixture in the bottom of the wok. The powerful smoke and rich meat is perfectly offset by the other hot and sour ingredients used in the region.