Tea Smoked Duck
This recipe features a duck that is first brined, then steamed until tender, and finally hot-smoked over a fragrant mixture of tea leaves and spices. The result is succulent meat with a distinct aromatic flavor and crispy skin. It's a flavorful main course perfect for a special meal.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 7 h 55 min
- Porcije
- 4
- Težina
- Teško
Informacije o alergenima: može sadržavati gluten i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 2 kgwhole duck, cleaned, patted dry
brine
- 60 gsea salt
- 1 žlicasichuan peppercorns
- 3 komstar anise
- 30 gginger, sliced
- 3 komscallions, halved
marinade
- 1 žličicachinese five-spice powder
- 2 žlicashaoxing wine
smoking mixture
- 0,5 šalicablack tea leaves
- 0,5 šalicauncooked rice
- 0,25 šalicabrown sugar
- 2 žlicaorange peel, dried(neobavezno)
Oprema
wok · steamer · large bowl · wire rack · aluminum foil
Postupak
Korak po korak
- 1
Rub the duck thoroughly with sea salt, ensuring all surfaces are covered.
Oko 5 min
Napomena kuhara: Wear gloves to protect your hands from the salt.
- 2
In a dry pan, toast the sichuan peppercorns and star anise over medium heat until fragrant, about 2 minutes.
Oko 2 min
Napomena kuhara: Do not burn the spices; they should just become aromatic.
- 3
Combine the toasted spices, ginger, and scallions. Stuff these aromatics into the cavity of the duck.
Oko 5 min
- 4
Place the duck in a large bowl or container and refrigerate for at least 6 hours, or preferably overnight, to brine.
Oko 6 h
Napomena kuhara: Ensure the duck is fully covered or turn it occasionally to allow even brining.
- 5
Remove the duck from the refrigerator, discard the brining aromatics, and pat the duck very dry with paper towels.
Oko 5 min
Napomena kuhara: Thoroughly drying the duck helps achieve crispy skin later.
- 6
Rub the duck all over with chinese five-spice powder and shaoxing wine.
Oko 5 min
- 7
Set up a steamer. Place the duck on a rack in the steamer, breast-side up.
Oko 5 min
Napomena kuhara: Ensure there is enough water in the steamer to last for the entire steaming process.
- 8
Steam the duck for 1 hour over high heat until tender.
Oko 1 h
Napomena kuhara: The duck should be very tender, almost falling off the bone.
- 9
Carefully remove the duck from the steamer and let it cool completely on a wire rack. This step is crucial for drying the skin.
Oko 30 min
Napomena kuhara: You can place the duck in front of a fan or in the refrigerator to speed up the drying process.
- 10
Prepare your smoking setup: line a large wok or heavy-bottomed pot with two layers of aluminum foil.
Oko 2 min
Napomena kuhara: The foil will protect the pot and make cleanup easier.
- 11
In the foil-lined pot, combine the black tea leaves, uncooked rice, brown sugar, and dried orange peel (if using).
Oko 2 min
- 12
Place a wire rack inside the pot, ensuring it sits above the smoking mixture.
Oko 1 min
Napomena kuhara: Make sure the duck will not touch the smoking mixture.
- 13
Place the cooled, steamed duck on the wire rack in the pot.
Oko 1 min
- 14
Cover the pot tightly with a lid or another layer of aluminum foil, ensuring no smoke can escape.
Oko 1 min
Napomena kuhara: A tight seal is essential for effective smoking.
- 15
Heat the pot over high heat until smoke begins to appear, then reduce the heat to medium-low and smoke for 20-30 minutes.
Oko 30 min
Napomena kuhara: Watch carefully to ensure the smoking mixture doesn't burn too quickly. The duck should develop a golden-brown color and a smoky aroma.
- 16
Remove the duck from the pot and let it rest for 15 minutes before carving and serving.
Oko 15 min
Napomena kuhara: Resting allows the juices to redistribute, resulting in a more tender and flavorful duck.
Pravilno čuvanje
Store leftover tea smoked duck in an airtight container in the refrigerator.
Gently reheat in an oven at 150°C (300°F) until warmed through, or pan-fry pieces until crisp.