Best 2 Tea Smoked Duck Breasts Recipes

Indulge in the exquisite flavors of tea-smoked duck breasts, a culinary masterpiece that combines the rich, smoky aroma of tea leaves with the tender, succulent texture of duck. Embark on a sensory journey as you explore the different recipes featured in this article, each offering a unique twist on this classic dish. Discover the art of preparing a traditional tea-smoked duck breast, where the duck is meticulously marinated, smoked, and roasted to perfection. Delight in the aromatic blend of spices and tea leaves that infuse the duck with an unforgettable flavor. For those seeking a modern take on this timeless dish, explore the recipe for tea-smoked duck breast with a sweet and tangy orange glaze. The citrusy notes of orange perfectly complement the smokiness of the duck, creating a harmonious balance of flavors. If you're looking for a quick and easy weeknight meal, try the recipe for pan-seared tea-smoked duck breast with a simple salad. This variation offers a flavorful and healthy option without compromising on taste.

Let's cook with our recipes!

TEA SMOKED DUCK

Tea Smoked Duck image

Tea Smoked Duck is one of the most famous dishes of Sichuan Province, contrary to what most people believe it to originate from Hunan. Smoking was a culinary craft mastered by the Sichuan people as a better way to preserve flavor and the longevity of foods without refrigeration. A good tea smoked duck should have a haunting tea smoked flavor, well rendered, tender meat and a crackling skin. It can be served with buns and accompanied by a semisweet bean sauce.

Provided by Food Network

Categories main-dish

Time 3h10m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 whole cleaned duck (preferably Peking where the breasts are larger)
1 large piece ginger root, crushed
1 bunch spring onions
1 tablespoon ground cloves
1 (6-inch) piece cassia cinnamon, preferably Chinese
1 Sichuan red peppercorns
1/2 cup maltose sugar or honey
1/4 cup kosher salt
1 cup fine Chinese black tea (Darjeeling, Ceylon are fine substitutes)
1 tablespoon saltpeter (optional but in original recipes)
Water, enough to just cover duck in bath
Sesame /vegetable oil, for basting
1 pound of camphor wood (chips are fine) Other types of wood such almond can be used)
1 cup brown sugar
1 bag dried tea twigs, optional

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 BREAST

Tea-Smoked Duck Breast image

Provided by Susan Herrmann Loomis

Categories appetizer

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 12

Ingredients

The breasts from 2 fresh ducks, whole and boned, with skin left on
1 teaspoon Roasted Sichuan Pepper-Salt (see recipe)
Grated zest from a small, well-scrubbed orange
1 scallion, trimmed, the white and green parts minced
1 teaspoon minced fresh ginger
1 tablespoon peanut oil
1/4 cup dry black tea leaves
1/4 cup packed brown sugar
1/4 cup dry rice
1 tablespoon Sichuan peppercorns
4 4-inch-long cinnamon sticks, broken into several pieces
4 1/2-inch-by-4-inch pieces of home-dried orange zest (take the zest from an orange with a vegetable peeler, set the strips on a cooling rack in a warm spot until they are dry, but not brittle, overnight.)

Steps:

Cut the duck breasts in half, lengthwise. Trim away any cartilage or membrane, and remove the fillet (a small strip of meat and tendon on the meat-side of the breast that comes off easily; some butchers may have already removed this when boning the duck). Sprinkle equal amounts of the Sichuan pepper-salt on all sides of the duck breasts, then rub with equal amounts of the orange zest. Pat equal amounts of the scallions and the ginger onto the duck breasts, then lay them in a nonaluminum dish, cover tightly and refrigerate overnight. Bring to room temperature before proceeding.
Heat the oil in a large, heavy-bottomed skillet over medium-high heat until nearly smoking. Sear the duck breasts on the skin side only until dark golden brown. Remove from the heat and reserve.
Mix all of the smoking ingredients in a small bowl.
To smoke the duck breasts, prepare a wok (or Dutch oven) by lining it and the lid with two layers of heavy-duty aluminum foil, leaving an overhang of about five inches. Spread the smoking ingredients in the bottom of the wok and place a round cooling or steaming rack about one inch above the smoking mixture, propping it up if necessary with balls of aluminum foil set under the four corners of the rack.
Set the uncovered wok over high heat and cook until wisps of smoke come from the smoking mixture. Place the duck breasts, skin side down, on the rack. Cover the wok, and crimp the foil edges together, leaving a small escape valve for the smoke. Smoke the duck breasts for four minutes, turn off the heat and let them sit for an additional three minutes before removing the lid. If the duck is too rare for your taste, add a tablespoon of dry rice to the smoking mixture, return the breasts to the rack and smoke for an additional two or three minutes. Let the duck breasts cool, then slice them in thin diagonal slices and serve.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 32 milligrams, Sugar 16 grams

Tips:

Choose the right duck breasts: Look for breasts that are about the same size and thickness, with a good layer of fat on the skin. This will help ensure even cooking.
Score the skin: Scoring the skin of the duck breasts helps the fat render out and the seasoning to penetrate the meat. Use a sharp knife to make shallow cuts in the skin, about 1/4 inch apart.
Marinate the duck breasts: Marinating the duck breasts in a mixture of soy sauce, honey, garlic, and ginger helps to infuse them with flavor. You can marinate the duck breasts for anywhere from 30 minutes to overnight.
Smoke the duck breasts: Smoke the duck breasts over a low fire for about 2 hours, or until the internal temperature reaches 165 degrees Fahrenheit. You can use a smoker box or a charcoal grill to smoke the duck breasts.
Rest the duck breasts: Once the duck breasts are smoked, let them rest for about 10 minutes before carving. This will help the juices redistribute throughout the meat.

Conclusion:

Tea-smoked duck breasts are a delicious and unique dish that is perfect for a special occasion. The smoky flavor of the duck breasts is complemented by the sweet and savory marinade. This dish is sure to impress your guests.