Tea Smoked Duck Recipe
Ingredients
| 1 duck (about 4 lbs.), thawed if frozen | ||
| Salt | 1 Teaspoon | |
| 1 tablespoon Szechwan peppercorns | ||
| Dry sherry | 2 Tablespoon | |
| 1/4 cup each rice, firmly packed brown sugar, and black tea leaves | ||
| 2 tablespoons coarsely chopped orange peel or 2 tablespoons dried tangerine peel | ||
| 6 thin, quarter-size slices fresh ginger, crushed | ||
| 5 green onions (including tops) | ||
| Brown-and-serve rolls or steamed buns | ||
| Hoisin sauce | ||
| Fresh cilantro (coriander) sprigs | ||
Directions
Remove duck neck and giblets; reserve for other uses.
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.
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.
Chef
