- Recipes Home
- Interest Groups
Tea Smoked Duck Recipe
|Duck||4 Pound, thawed, if frozen (1 Bird)|
|Szechwan peppercorns||1 Tablespoon|
|Dry sherry||2 Tablespoon|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Rice||1⁄4 Cup (4 tbs)|
|Black tea leaves||1⁄4 Cup (4 tbs)|
|Chopped orange peel/2 tablespoons dried tangerine peel||2 Tablespoon|
|Thin ginger slices||6 , crushed (Quarter Sizes)|
|Green onion including top||5|
|Brown and serve rolls/Steamed buns||6|
|Hoisin sauce||4 Tablespoon|
|Fresh cilantro sprigs||2 Tablespoon (Coriander Sprigs)|
Serving size: Complete recipe
Calories 5558 Calories from Fat 2735
% Daily Value*
Total Fat 303 g466.3%
Saturated Fat 95.1 g475.4%
Trans Fat 0 g
Cholesterol 1453.3 mg484.4%
Sodium 6137.2 mg255.7%
Total Carbohydrates 332 g110.6%
Dietary Fiber 20.6 g82.5%
Sugars 103.1 g
Protein 355 g710.9%
Vitamin A 123% Vitamin C 312.3%
Calcium 51.7% Iron 497.7%
*Based on a 2000 Calorie diet
Rinse duck inside and out and pat dry.
Trim off and discard excess neck skin; also discard lumps of fat.
With a fork, pierce skin all over duck.
In a 6- to 7-inch frying pan over medium-low heat, cook salt and peppercorns, shaking pan often, until salt begins to brown and peppercorns become fragrant, about 10 minutes.
Let cool, then coarsely crush with a mortar and pestle or a rolling pin.
Combine mixture with sherry; rub over duck, inside and out.
To smoke duck, you'll need a wok at least 14 inches in diameter (do not use an electric wok with a nonstick finish).
Line wok with heavy foil.
Add rice, sugar, tea leaves, and orange peel; stir together.
Position a round cake rack or steamer rack (about 9-inch diameter) in bottom of wok, at least 1 inch above tea mixture.
Set duck on rack; place wok over high heat.
When mixture begins to smoke, cover pan tightly and smoke for 5 minutes.
Reduce heat to medium and continue to smoke, without uncovering wok, for 15 minutes.
Turn off heat and leave covered until smoke subsides, about 15 more minutes.
Remove duck; discard tea mixture.
(At this point, you may cover and refrigerate until next day.) Place ginger and 2 of the onions inside body cavity; fasten opening shut with a small skewer, if necessary.
Place duck, breast down, on a rack in a 12- by 15-inch roasting pan.
Roast, uncovered, in a 350° oven for 1 1/2 hours.
Drain and discard fat from pan and turn bird over; continue to roast until thigh feels soft when pressed, 45 to 60 more minutes.
Drain and discard all fat from pan.
Increase oven temperature to 450°; return duck to oven and roast just until skin is crisp, about 5 more minutes.
Meanwhile, place rolls slightly apart in a pan on a rack set inside a wok over simmering water.
Cover and steam until hot, 5 to 10 minutes.
Slice duck meat from bones; cut remaining 3 onions into thin slivers.
Place duck slices in a warm roll; top with onions, hoisin, and cilantro, then close and eat out of hand.