Tea smoked Duck Recipe
Ingredients
| Duckling | 5 pound, 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 | ||
| Orange peel | 2 Tablespoon, coarsely chopped | |
| 6 quarter-size slices fresh ginger, crushed | ||
| 5 green onions (including tops) | ||
| 8 to 12 plain steamed buns or 8 to 10 brown-and-serve rolls | ||
| Hoisin sauce | ||
| Fresh cilantro (coriander) sprigs | ||
Directions
Remove duckling neck and giblets; reserve for other uses, if desired.
Discard lumps of fat.
Rinse duckling inside and out and pat dry.
With a fork, prick skin all over at 1-inch intervals.
In a small 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 grind with a mortar and pestle or crush with a rolling pin.
Combine peppercorn mixture with sherry; rub over duckling, inside and out.
To smoke duckling, 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-duty foil.
Add rice, sugar, tea leaves, and orange peel; stir together.
Position a round cake rack or steamer rack in bottom of wok, at least an inch above tea mixture.
Set duckling, breast up, on rack; place wok over high heat.
When mixture begins to smoke, cover pan tightly and smoke for 5 minutes.
Reduce heat to medium; continue to smoke, covered, for 15 more minutes.
Turn off heat and leave covered until smoke subsides (about 15 more minutes).
Remove duckling from wok; discard tea mixture.
Place ginger and 2 of the onions inside body cavity; fasten opening shut with a small skewer.
Place duckling, breast down, on a rack in a shallow roasting pan.
Roast, uncovered, in a 375° oven for 1 hour.
Siphon (or spoon out) and discard fat from pan.
Turn duckling over.
Continue to roast until meat near thighbone is no longer pink when slashed (30 to 45 more minutes).
Remove duckling from oven.
Siphon (or spoon out) all fat from pan.
Increase oven temperature to 450°; return duckling to oven and continue to roast just until skin is crisp (about 5 more minutes).
Meanwhile, place each bun on a square of foil; arrange on a steaming rack or wire rack.
Steam, covered, over simmering water until hot (about 5 minutes).
Slice duckling meat from bones; cut remaining 3 onions into thin slivers.
To eat, place meat in a bun; add onions, hoisin, and cilantro, then close bun and eat out of hand.
Discard lumps of fat.
Rinse duckling inside and out and pat dry.
With a fork, prick skin all over at 1-inch intervals.
In a small 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 grind with a mortar and pestle or crush with a rolling pin.
Combine peppercorn mixture with sherry; rub over duckling, inside and out.
To smoke duckling, 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-duty foil.
Add rice, sugar, tea leaves, and orange peel; stir together.
Position a round cake rack or steamer rack in bottom of wok, at least an inch above tea mixture.
Set duckling, breast up, on rack; place wok over high heat.
When mixture begins to smoke, cover pan tightly and smoke for 5 minutes.
Reduce heat to medium; continue to smoke, covered, for 15 more minutes.
Turn off heat and leave covered until smoke subsides (about 15 more minutes).
Remove duckling from wok; discard tea mixture.
Place ginger and 2 of the onions inside body cavity; fasten opening shut with a small skewer.
Place duckling, breast down, on a rack in a shallow roasting pan.
Roast, uncovered, in a 375° oven for 1 hour.
Siphon (or spoon out) and discard fat from pan.
Turn duckling over.
Continue to roast until meat near thighbone is no longer pink when slashed (30 to 45 more minutes).
Remove duckling from oven.
Siphon (or spoon out) all fat from pan.
Increase oven temperature to 450°; return duckling to oven and continue to roast just until skin is crisp (about 5 more minutes).
Meanwhile, place each bun on a square of foil; arrange on a steaming rack or wire rack.
Steam, covered, over simmering water until hot (about 5 minutes).
Slice duckling meat from bones; cut remaining 3 onions into thin slivers.
To eat, place meat in a bun; add onions, hoisin, and cilantro, then close bun and eat out of hand.
Chef
