Main CourseDinner

Tea Smoked Duck

Name: Tea Smoked Duck
Prep time: 6 h
Cook time: 1 h 40 min
Total time: 7 h 55 min
Yield: 4 adag
Cuisine: chinese
Ingredients: 2 kg whole duck cleaned, patted dry; 60 g sea salt; 1 ek. sichuan peppercorns; 3 db star anise; 30 g ginger sliced; 3 db scallions halved; 1 tk. chinese five-spice powder; 2 ek. shaoxing wine; 0,5 csésze black tea leaves; 0,5 csésze uncooked rice; 0,25 csésze brown sugar; 2 ek. orange peel dried (opcionális)

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.

Forkin eredeti receptje

Teljes idő: 7 ó 55 p
Adag: 4
Nehézség: Nehéz

Allergéninformáció: a következőket tartalmazhatja: glutén és szulfitok. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

2 kgwhole duck, cleaned, patted dry

brine

60 gsea salt
1 ek.sichuan peppercorns
3 dbstar anise
30 gginger, sliced
3 dbscallions, halved

marinade

1 tk.chinese five-spice powder
2 ek.shaoxing wine

smoking mixture

0,5 csészeblack tea leaves
0,5 csészeuncooked rice
0,25 csészebrown sugar
2 ek.orange peel, dried(opcionális)

Eszközök

wok · steamer · large bowl · wire rack · aluminum foil

Elkészítés

Lépésről lépésre

1
Rub the duck thoroughly with sea salt, ensuring all surfaces are covered.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 2 p
A szakács megjegyzése: 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.
Körülbelül 5 p
4
Place the duck in a large bowl or container and refrigerate for at least 6 hours, or preferably overnight, to brine.
Körülbelül 6 ó
A szakács megjegyzése: 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.
Körülbelül 5 p
A szakács megjegyzése: Thoroughly drying the duck helps achieve crispy skin later.
6
Rub the duck all over with chinese five-spice powder and shaoxing wine.
Körülbelül 5 p
7
Set up a steamer. Place the duck on a rack in the steamer, breast-side up.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 1 ó
A szakács megjegyzése: 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.
Körülbelül 30 p
A szakács megjegyzése: 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.
Körülbelül 2 p
A szakács megjegyzése: 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).
Körülbelül 2 p
12
Place a wire rack inside the pot, ensuring it sits above the smoking mixture.
Körülbelül 1 p
A szakács megjegyzése: Make sure the duck will not touch the smoking mixture.
13
Place the cooled, steamed duck on the wire rack in the pot.
Körülbelül 1 p
14
Cover the pot tightly with a lid or another layer of aluminum foil, ensuring no smoke can escape.
Körülbelül 1 p
A szakács megjegyzése: 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.
Körülbelül 30 p
A szakács megjegyzése: 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.
Körülbelül 15 p
A szakács megjegyzése: Resting allows the juices to redistribute, resulting in a more tender and flavorful duck.

Őrizd meg frissen

Tárolás

Store leftover tea smoked duck in an airtight container in the refrigerator.

Újramelegítés

Gently reheat in an oven at 150°C (300°F) until warmed through, or pan-fry pieces until crisp.