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 porții
Cuisine: chinese
Ingredients: 2 kg whole duck cleaned, patted dry; 60 g sea salt; 1 lingură sichuan peppercorns; 3 buc. star anise; 30 g ginger sliced; 3 buc. scallions halved; 1 linguriță chinese five-spice powder; 2 lingură shaoxing wine; 0,5 cană black tea leaves; 0,5 cană uncooked rice; 0,25 cană brown sugar; 2 lingură orange peel dried (opțional)

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.

O rețetă originală de Forkin

Durată totală: 7 ore 55 min.
Porții: 4
Dificultate: Dificilă

Informații despre alergeni: poate conține gluten și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

2 kgwhole duck, cleaned, patted dry

brine

60 gsea salt
1 lingurăsichuan peppercorns
3 buc.star anise
30 gginger, sliced
3 buc.scallions, halved

marinade

1 lingurițăchinese five-spice powder
2 lingurăshaoxing wine

smoking mixture

0,5 canăblack tea leaves
0,5 canăuncooked rice
0,25 canăbrown sugar
2 lingurăorange peel, dried(opțional)

Ustensile

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

Mod de preparare

Pas cu pas

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

Păstrează gustul bun

Păstrare

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

Reîncălzire

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