Best 4 Tea Smoked Duck Recipes

TEA SMOKED DUCK

Steps:

• Combine all the ingredients, except sesame/vegetable oil, for the marinade in a bath solution and place cleaned duck in it overnight.
• Hang dry and rest for at least 2 hours. Hang duck in smoking oven with hook on the upper neck.
• Place the camphor wood, brown sugar, tea twigs, if available, on a pan at the base of the oven and heat oven to 350 degrees F. Some recipes call for tea leaves but tea leaves in the sugar/camphor mixture does not add that much tea flavor to the ducks. Roast the duck for approximately 40 minutes, but depends on size of duck, type of oven, etc. For best results for a crispy skin, the last 5 to 10 minutes should be at 400 degrees F, with a final basting of sesame/vegetable oil on the skin of the duck. Duck can be flashed in hot oil to finish, if timing for service is critical.
• Cut and serve hot, with buns and sauce, optional.

TEA-SMOKED DUCK BREASTS

Steps:

• Pat duck breasts dry. Score skin about 1/2 inch apart through fat (do not cut into meat) in a crosshatch pattern with a sharp knife.
• Combine rice wine, soy sauce, sesame oil, and ginger in a sealable plastic bag. Add duck, skin side up, and press out as much air as possible before sealing. Marinate duck (skin side up), chilled, at least 2 hours or overnight. Transfer duck breasts to a plate and pat dry, discarding marinade.
• Toast peppercorns and salt in a dry small heavy skillet over moderately low heat, stirring mixture and shaking skillet occasionally, until peppercorns are fragrant, 3 to 5 minutes. Coarsely grind mixture in grinder. Rub mixture all over duck, then let stand, uncovered, at room temperature, 1 hour.
• Meanwhile, line bottom of wok and inside of lid with a double layer of heavy-duty foil, leaving a 3-inch overhang along edges. Stir together tea leaves, rice, brown sugar, and cinnamon pieces in a small bowl, then spread in an even layer (1/4 inch thick) on bottom of wok. Invert rack and set in wok. (It will rest 1 1/2 to 2 inches from bottom of wok.)
• Heat a 12-inch heavy skillet over moderately high heat until hot but not smoking, then swirl in vegetable oil. Add duck breasts, skin sides down, and sear, without turning, until skin is deep golden brown, 2 to 3 minutes.
• Using tongs, transfer duck breasts, skin sides up, to center of rack in wok, arranging them 1 inch apart. Heat wok, uncovered, over high heat, until steady wisps of smoke begin to appear, 5 to 10 minutes. Reduce heat to moderate, then cover wok and, using oven mitts, fold overhang from wok and lid together, crimping to seal tightly (foil will be very hot). Smoke duck breasts, covered, 8 minutes, then remove wok from heat and let stand, covered, 10 minutes for medium-rare to medium. Carefully unwrap foil (smoke and steam will billow out) and transfer duck to a cutting board. Let stand, loosely covered with foil, 10 minutes. Cut each duck breast across the grain into thin slices. Serve duck warm or at room temperature.

TEA-SMOKED DUCK BREAST WITH PEARS AND BLUEBERRY JUS

Steps:

• Marinate duck
• Rinse breasts and pat dry. Using sharp knife, score skin in 1/2-inch crosshatch pattern, taking care not to cut through fat into meat below. Sprinkle breasts with pepper and teaspoon salt.
• In large bowl, stir together scallions, cinnamon, ginger, remaining 1/8 teaspoon salt, and star anise. Add duck breasts and toss to combine, making sure both breasts are completely covered with mixture. Cover and chill in refrigerator for at least 8 hours or overnight.
• Roast potatoes
• Preheat oven to 350°F.
• Prick potatoes all over with fork, wrap each in aluminum foil, and place on rimmed baking sheet. Roast, turning over once, until tender, 35 to 45 minutes.
• Unwrap potatoes and let cool to room temperature. Slice lengthwise into 1/4-inch-thick slices. Refrigerate until ready to use. (Potatoes can be roasted up to 4 hours in advance and refrigerated, covered.)
• Blanch vegetables
• Have ready large bowl of ice water.
• In medium saucepan over high heat, bring salted water to boil. Transfer corn to medium sieve and plunge sieve into boiling water. Cook corn in sieve, uncovered, until crisp-tender, 2 to 3 minutes, then lift sieve from boiling water and immediately plunge into ice water to stop cooking. Drain corn, pat dry, and transfer to large bowl. Repeat process with asparagus then carrots, allowing water to return to boil between each batch. Refrigerate vegetables until ready to use. (Vegetables can be cooked up to 4 hours in advance and refrigerated, covered.)
• Poach pears
• Line large rimmed baking sheet with paper towels and top with wire cooling rack. In 3-quart saucepan over high heat, stir together 4 cups water, lemon juice, cinnamon, and salt. Bring to boil, then reduce heat to moderately low, add pears standing upright, and partially cover with lid. Simmer pears until just tender, about 15 minutes, then, using slotted spoon, transfer to rack. Allow to drain and cool to room temperature, then refrigerate until ready to use. (Pears can be poached up to 24 hours in advance and refrigerated, covered).
• Make blueberry jus
• In heavy, 1 1/2-quart saucepan over moderate heat, heat oil until hot but not smoking. Add onion, carrot, and leek, and saut until softened and light golden, about 10 minutes. Add wine, raise heat to high, and bring to boil. Lower heat to moderately high and simmer vigorously, uncovered, until the liquid has reduced by 2/3, 4 to 5 minutes. Add stock, cinnamon stick, and cardamom pod, raise heat to high and bring to boil. Reduce heat to moderate and simmer until mixture is thick enough to lightly coat back of spoon, 30 to 45 minutes. Pour through fine-mesh strainer into small, clean saucepan. Cover and keep warm.
• Smoke duck
• Preheat oven to 350°F.
• Line bottom of wok and inside of lid with double layer of heavy-duty foil, leaving 3-inch overhang along edges. In small bowl, stir together tea leaves and cilantro. Sprinkle mixture in even layer on bottom of wok and set rack in wok (it should rest about 2 inches from bottom).
• Heat heavy, 12-inch skillet over moderately high heat until hot but not smoking. Remove duck breasts from marinade and transfer, skin-side down, to skillet. Sear without moving until skin is deep golden brown, about 5 minutes.
• Using tongs, transfer breasts, skin side up, to rack in wok, arranging about 1 inch apart. Heat wok over high heat, uncovered, until steady wisps of smoke begin to appear, 5 to 10 minutes. Reduce heat to moderate, then cover wok and, using oven mitts, fold foil overhang from wok and lid together, crimping to seal tightly (foil will be very hot). Smoke duck breasts 10 minutes.
• While duck is smoking, glaze pears
• Slice each pear in half lengthwise and, using small spoon or melon baller, remove seeds.
• In heavy, 12-inch skillet over moderately high heat, melt butter. Stir in sugar, then add pears and gently toss to coat. Cook, uncovered, turning over once, until pears are caramelized, about 5 to 6 minutes per side. Remove from pan and keep warm, covered.
• Finish duck and potatoes
• When breasts have smoked 10 minutes, carefully unwrap foil (smoke and steam will billow out). Using tongs, transfer breasts to baking dish and place in oven. Transfer potatoes to rimmed baking sheet and place alongside duck in oven. Roast duck to desired doneness, 7 to 8 minutes for medium-rare (instant-read thermometer inserted into breasts will read 135°F). Transfer breasts to carving board, tent with foil, and let rest 5 minutes before slicing. When potatoes are warm, remove from oven, cover and keep warm.
• While duck is resting, finish vegetables
• In heavy, 12-inch skillet over moderately high heat, heat oil until hot but not smoking. Add asparagus, carrots, and baby corn and sauté until lightly browned and heated through, about 7 minutes. Keep warm.
• Finish sauce and duck and serve
• If necessary, rewarm sauce over low heat. Stir in blueberries.
• Divide potato slices among 4 large plates. Sprinkle duck breasts with pepper. Holding sharp knife at 45°F angle, cut each duck breast into thin slices. Arrange slices on top of potatoes. Place 1 pear half on side of each plate and arrange vegetables on other side. Spoon blueberry jus over plates and serve immediately.

TEA-SMOKED DUCK LEGS WITH MUSHROOM AND ORZO RAGOUT

Steps:

• Mix salt and peppercorns and season duck legs, place in sealed container and let brine overnight. Set up a steamer with a large bamboo basket and cover. In a bowl, mix together molasses, vinegar and five-spice. Brush the glaze on the legs and place in the steamer. Steam for 1 to 1 1/2 hours on low steam, occasionally brushing on more glaze and checking water level. Legs should be tender. Remove steamer and dump out remaining water and wipe clean. Line with foil and add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top and seal with wet cloths around the steamer. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Legs may be served directly form the steamer, or if you wish, pan sear or deep fry in oil to bring out the golden brown color.
• For the ragout: In a large, hot skillet coated lightly with oil, brown garlic and onions, about 5 minutes. Add mushrooms, soy sauce and season. Add orzo and thyme and stir. Deglaze with wine and reduce by 50 percent. Reduce heat to medium and slowly add stock one ladle at a time. Stock should be completely absorbed before adding more. Continue adding stock until a creamy texture is achieved (like risotto). Check for seasoning and whisk in the truffle oil.
• Plating: In a large paste bowl, mound some ragout. Place 2 legs on top, criss-crossed and garnish with thyme sprig and chives.
• Plating: In a large bowl, whisk together Dijon, sambal and limes. Mix with duck, onions and mango. Check for seasoning. Roll in lavash with lettuce and tomato. Slice on the bias. Yield: 2 servings Wine Recommendation: Dutton Ranch, Pinot Noir, Sebastopol Vineyards, Russian River Valley,1995;
• This recipe utilizes the leftovers from above.