Average: white rice Below: chow fun noodles a tad too thick and bland,… Tea Smoked Duck and Sweet Soy Dressing Method. On medium heat, place a frying pan over and heat up some oil. Log In Sign Up. That’s the idea behind tea-smoking, and as far as we understand it, it’s not so much a cooking technique as it … Zhangcha duck, tea-smoked duck, or simply smoked duck (literally: 樟茶鸭 zhāngchá yā, camphor-tea duck) is perhaps THE quintessential dish of Sichuan cuisine. It uses only autumn drake and undergoes curing, blanching, smoking, steaming and then deep-frying so it is strictly speaking not just a smoked dish. Easy to make, and good for four people. Line a wok with two layers of foil, allowing it to overhang. Make a fairly quick and elegant meal using duck breasts smoked with tea leaves, and serve with a spicy home-made plum sauce. Remove the duck breasts from the marinade and drain off any excess marinade. Reduce heat and simmer for 2 minutes or until the sauce thickens. It is commonly served with Mantou (Chinese steamed fluffy buns). Season the front and main cavities of the duck with half the rub. Duck meat is also richer and fattier than turkey or chicken, so it packs a massive flavor punch. 2 Culver Duck Duck Legs. 2 tbsp. Make the sauce and smoke the duck in advance. We got the cumin lamb and beer sauce tea smoked duck. Tea and Camphor Smoked Duck is a rather complicated dish. 1/4 cup white rice. Great, knowledgeable service. Steam for about 1 hour 30 minutes, checking the water level periodically. The Chef Anita Lo of Annisa and Rickshaw Dumpling Bar Servings Serves 4. Smoked Whole Duck. Place the duck, breast side up, on the rack, cover with a tight-fitting lid and smoke for 5 minutes, then turn the duck over, cover and smoke for another 5 minutes. Begin this recipe by lighting your smoker for indirect grilling and soaking your wood chips in water. Great for parties or holidays, a smoked whole duck is actually not that hard to make. Mix all of the smoking ingredients in a small bowl. Reserve a cup or so of the duck from the first meal for this second dish. unsalted butter. Use a fork to poke holes in the skin of the duck so your seasoning can go past the fat and into the meat of the duck. 1 bay leaf. Put duck, breast side up, on a rack set over a pan and refrigerate, uncovered, for 24 hours. But this dish is not spicy hot. Business closing soon. Zhangcha duck, tea-smoked duck, or simply smoked duck (literally: 樟茶鸭 zhāngchá yā, 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. 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. Brush the outside of the duck all over with sesame oil. Long, low, and slow cooking melts the layer of fat under the duck skin, leaving just enough fat behind for lip-smacking goodness. With skin side down, seal and brown the duck … To smoke the duck breasts, prepare a wok (or Dutch oven) by lining it and the lid with two layers of heavy-duty … Steven Raichlen’s Project Smoke created this specifically for the Pit Barrel Cooker. Line the base of a deep pan with aluminium foil, shiny side up. Combine the tea leaves and sugar and spread over the foil. We got maybe ten 1/2 inch sized nuggets in the dish and then small on-bone scraps with the veggies. 1/4 cup ground tea leaves. 1 shallot thinly sliced. If refrigerated, remove from the refrigerator 20 minutes before grilling. Tea Smoked Duck is one of the most famous dishes of Sichuan Province, contrary to what most people believe it to originate from Hunan. Wipe the duck with a paper towel on the outside and inside, and then hang the duck in a well ventilated area for around 2 hours to allow it to dry inside and out. Sprinkle the outside of the duck all over with the remaining rub, rubbing it into the skin. Remove from the heat and reserve. Per the cookbook Chinese Feasts & Festivals, smoked duck is a specialty of Sichuan and Hunan, two interior provinces of Chinese which often specialize in a more spicy Chinese cuisine. Place the duck (throw the rice and tea away) into a roasting pan and roast the duck for 1 hour and 15 minutes, or until the skin starts turning crispy. Remove the duck from the wok and cool. Remove duck from the fridge 20 minutes before smoking. Season the duck with the black pepper, garlic salt, soy sauce, honey and red wine inside and out. This duck recipe will get you some truly tasty duck. When the duck is ready, place the cake rack on the foil and then heat the wok over a medium heat until it starts to smoke. Great value for an elegant old city location. For the sauce combine the ingredients in a small saucepan and bring to the boil. As a backup to smoking ducks on my own, I'm wondering about tea-smoked ducks in the SGV area. Smoking was a culinary craft mastered by the Sichuan people as a better way to preserve flavor and the longevity of foods without refrigeration. Smoked duck is a revelation – there’s a reason tea smoked duck is a Chinese classic. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Ingredients. 6oz creamy mushrooms. 1/4 cup all purpose flour. 2 1/2 tsp salt. 3. Serve tea-smoked duck as an appetizer at room temperature with toothpicks, or use the meat in stir-fries. Tea smoked duck with seville orange sauce just might be the perfect recipe for effortlessly elegant entertaining. Pat dry and score the skin. Reheat the duck and slice it (with skin) into matchsticks. Definitely would go again. Great for parties or holidays, a smoked whole duck is actually not that hard to make. Tea-Smoked Duck. If you’re going to reserve the drained fat for use in other recipes, do this while the fat is still in its liquid state. Sprinkle duck with pepper mixture. Smoked Duck Recipe Directions. Tea-smoked duck in SGV? The Chinese method of home smoking is surprisingly easy and eliminates duck's fattiness while preserving its flavor. Remove any fat from the cavity of the duck and prick the bird all over. To make the tea smoking mixture, in a container, combine the wood chips, tea leaves, cinnamon stick, star anise and cloves. jimverbose | Jun 17, 2009 08:57 AM 5. Try this flavor combo twist instead of your usual duck recipe. The duck was delicious but there just wasn't very much meat in the dish. Tea Smoked Duck is a community recipe submitted by Crafty Cookie and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. This Chinese style Tea Smoked Duck is tender, rich, and softly scented with a sweet tea aroma. Tea-Smoked Duck can be a major production, but I've figured out a way to do it faster and with less effort. Smear the tea paste over the duck breasts. A new take on the classic Duck a l'Orange #GlutenFree New to Chowhound? Chinese like to smoke meat with tea leaves along with other aromatic spices such as cinnamon and star anise, it doesn’t take long but can give duck that beautiful color and flavor. 6oz fettuccine. This pretty, special occasion dish is incredibly quick and easy. In a bowl, combine cinnamon, tea leaves, mesquite and orange peel. 4 tea bags. Smoke: a. Line the bottom of the stovetop smoker with a double layer of heavy-duty foil, leaving a 3-inch overhang along the edges. Good: honey walnut shrimp, tea-smoked duck (small portion for the price). Tea leaves give off an aromatic smoke when burned. Tea-smoked Duck at Panda Inn "Pricey Americanized Chinese cuisine. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. The following day, bring 8 cups water to a boil in a pot over high heat. Homemade Tea Smoked Duck is a real treat - especially when paired with the Orange-Ginger Sauce. Be sure to cover the whole pan or it will ruin. Remove duck from marinade, discarding marinade, and lightly pat dry. If you’re looking for a way to branch out from the same old beef and pulled pork on your smoker, I can’t recommend smoking a whole duck enough. Then, simply sear the breasts in … Step 2: Make the rub: Combine the sugar, salt, pepper, five-spice powder, coriander, and cinnamon in small bowl and stir to mix. Tea-Smoked Duck with Long-Life Chinese Noodles. Tea-Smoked Duck Fettuccine. 1/4 cup sugar. Let the duck breasts stand for 20 minutes at room temperature, or cover and refrigerate for up to 2 hours. Place the duck on a large plate and then put back into the wok and cover with the lid. Duck meat is an extremely moist, dark meat that tastes great when smoked. Sear the duck breasts on the skin side only until dark golden brown. 1 1/4 tsp rosemary. 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