Tea smoked duck
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Tea smoked duck
  Tea    Smoked    Duck    Chinese    Poultry  
Last updated 6/12/2012 1:26:19 AM. Recipe ID 60667. Report a problem with this recipe.
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      Title: Tea smoked duck
 Categories: Chinese, Poultry
      Yield: 4 Servings
           Stephen Ceideburg
      4 lb To 5 lb. duck, washed and
      6 tb Reduced-sodium soy sauce
      4    Whole pieces star anise
      1    Cinnamon stick
      1 c  Uncooked long-grain white
      1 c  Strong black tea leaves,
           -such as Darjeeling
      1 c  Brown sugar
      1 ts Toasted sesame oil
  The Chinese method of home smoking is surprisingly easy and eliminates
  duck's fattiness while preserving its flavor. Serve tea-smoked duck
  as an appetizer at room temperature with toothpicks, or use the meat
  in stir-fries.
  Remove any fat from the cavity of the duck and prick the bird all
  over. Bring an inch or two of water and 4 Tbsp. soy sauce to a boil
  in a wok with a tight-fitting lid. Add star anise and cinnamon. Place
  the duck on a rack in the wok, cover and steam over simmering water
  just until the juices run clear, about
       40    minutes.
  Remove the duck from the wok, pouring out any juice from the cavity,
  and set the bird aside. Discard liquid, rinse the wok and dry it with
  paper towels. Line it with heavy aluminum foil, allowing foil to hang
  about 2" over the edge. Place rice, tea and sugar in the bottom of
  the wok and mix well. Place a rack about 1 inch above the rice
  mixture. (If you do not have a rack that fits properly, place four
  chopsticks across the wok so that they crisscross.) Place the duck on
  the rack, breast-side up. Cover with foil, allowing at least 1 inch
  between the duck and foil and letting the foil cover also hang about
  2 inches over the edge. Cover with the lid.
  Turn heat to high (turn on exhaust fan) and cook until smoke begins to
  emerge from the wok, 3 to 5 minutes. Crimp the top and bottom edges
  of the overhanging foil together and smoke for 10 minutes. Reduce
  heat to medium and smoke for 20 minutes longer. Turn off heat and,
  leaving foil sealed, let sit for 15 minutes. Unwrap duck and discard
  tea mixture and aluminum foil. (The duck can be smoked up to 2 days
  ahead and stored, well covered, in the refrigerator. Bring to room
  temperature before serving)
  Remove and discard skin. Carve the breast meat into thin slices. Cut
  the legs from the carcass (discard carcass) and separate the thigh
  from the drumstick at the joint. Mix remaining 2 Tbsp. soy sauce and
  sesame oil and brush over the meat. Makes about 1/2 lb. cooked meat.
  Serves 4 as an appetizer.

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Recipe ID 60667 (Apr 03, 2005)

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