Tea Smoked Duck

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Rub the duck thoroughly with sea salt, ensuring all surfaces are covered.

   Ongeveer 5 min

   Tip van de kok: Wear gloves to protect your hands from the salt.

2. 2

   In a dry pan, toast the sichuan peppercorns and star anise over medium heat until fragrant, about 2 minutes.

   Ongeveer 2 min

   Tip van de kok: Do not burn the spices; they should just become aromatic.

3. 3

   Combine the toasted spices, ginger, and scallions. Stuff these aromatics into the cavity of the duck.

   Ongeveer 5 min

4. 4

   Place the duck in a large bowl or container and refrigerate for at least 6 hours, or preferably overnight, to brine.

   Ongeveer 6 uur

   Tip van de kok: Ensure the duck is fully covered or turn it occasionally to allow even brining.

5. 5

   Remove the duck from the refrigerator, discard the brining aromatics, and pat the duck very dry with paper towels.

   Ongeveer 5 min

   Tip van de kok: Thoroughly drying the duck helps achieve crispy skin later.

6. 6

   Rub the duck all over with chinese five-spice powder and shaoxing wine.

   Ongeveer 5 min

7. 7

   Set up a steamer. Place the duck on a rack in the steamer, breast-side up.

   Ongeveer 5 min

   Tip van de kok: Ensure there is enough water in the steamer to last for the entire steaming process.

8. 8

   Steam the duck for 1 hour over high heat until tender.

   Ongeveer 1 uur

   Tip van de kok: The duck should be very tender, almost falling off the bone.

9. 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.

   Ongeveer 30 min

   Tip van de kok: You can place the duck in front of a fan or in the refrigerator to speed up the drying process.

10. 10

    Prepare your smoking setup: line a large wok or heavy-bottomed pot with two layers of aluminum foil.

    Ongeveer 2 min

    Tip van de kok: The foil will protect the pot and make cleanup easier.

11. 11

    In the foil-lined pot, combine the black tea leaves, uncooked rice, brown sugar, and dried orange peel (if using).

    Ongeveer 2 min

12. 12

    Place a wire rack inside the pot, ensuring it sits above the smoking mixture.

    Ongeveer 1 min

    Tip van de kok: Make sure the duck will not touch the smoking mixture.

13. 13

    Place the cooled, steamed duck on the wire rack in the pot.

    Ongeveer 1 min

14. 14

    Cover the pot tightly with a lid or another layer of aluminum foil, ensuring no smoke can escape.

    Ongeveer 1 min

    Tip van de kok: A tight seal is essential for effective smoking.

15. 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.

    Ongeveer 30 min

    Tip van de kok: 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. 16

    Remove the duck from the pot and let it rest for 15 minutes before carving and serving.

    Ongeveer 15 min

    Tip van de kok: Resting allows the juices to redistribute, resulting in a more tender and flavorful duck.