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