Best 4 Tea Smoked Duck Legs With Mushroom And Orzo Ragout Recipes

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Indulge in a symphony of flavors with our tantalizing Tea-Smoked Duck Legs paired with a delectable Mushroom and Orzo Ragout. This culinary masterpiece begins with duck legs, expertly smoked with aromatic tea leaves, infusing them with a captivating smokiness. Pan-seared to perfection, the duck legs boast a crispy exterior and tender, juicy interior. Meanwhile, the accompanying ragout is a savory symphony of earthy mushrooms, plump orzo pasta, and a rich, flavorful sauce. This dish is not just a meal; it's an experience that will leave your taste buds dancing with delight.

Here are our top 4 tried and tested recipes!

DUCK RAGOUT



Duck Ragout image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 28

2 tablespoons olive oil
1/2 cup minced shallots
2 tablespoons chopped garlic
1 cup peeled, seeded and chopped tomatoes
2 cups shredded roasted duck breasts
2 1/2 cups duck reduction, recipe follows
1 tablespoon cold butter
1 tablespoon finely chopped fresh parsley
6 cups duck stock, recipe follows
1/2 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 bouquet garni
2 duck carcasses (about 4 pounds)
1 tablespoon olive oil
Salt
Freshly ground black pepper
3 cups chopped onions
1 1/2 cups chopped carrots
1 1/2 cups chopped celery
1 head garlic, split in half
6 bay leaves
1 cup dry red wine
1/4 cup tomato paste
About 3 quarts water
10 sprigs fresh thyme
8 sprigs fresh parsley
1 teaspoon black peppercorns

Steps:

  • In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the shallots. Season the shallots with salt and pepper. Saute the shallots for 1 minute. Stir in the garlic and tomatoes. Season with salt and pepper. Saute for 2 minutes. Stir in the duck meat. Saute for 1 minute. Stir in the reduction and bring the liquid to a boil. Reduce to a simmer and cook for 3 to 4 minutes. Stir in the butter and parsley. Remove from the heat and re-season if necessary. Serve over mash potatoes or cheesy grits.
  • In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni. Bring the liquid up to a boil and reduce to a simmer. Simmer until the liquid reduces by half, about 1 1/2 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The reduction can be stored in the freezer in ice cube trays for 1 month.
  • Break and crack the carcass. In a large stockpot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month.

SMOKED DUCK, SWEET CORN, AND MUSHROOM PASTA



Smoked Duck, Sweet Corn, and Mushroom Pasta image

Provided by Emeril Lagasse

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons duck fat
1 cup minced onions
2 ears sweet corn
4 cups assorted exotic mushrooms
Salt and black pepper
1 pound smoked duck, julienned
1 tablespoon chopped garlic
2 cups heavy cream
1 pound angel hair pasta
1/2 cup grated Parmigiano-Reggiano
Drizzle white truffle oil
2 tablespoons chopped chives
Fresh truffle shavings, for garnish, optional

Steps:

  • Bring a pot of salted water to a boil. In a large saute pan, heat the duck fat. When the fat has melted, add the onions and saute for 2 to 3 minutes. Season with salt and pepper. Using a sharp knife, remove the corn from the cob. Add the corn to the sauteed onions and continue to cook for 2 minutes. Add the mushrooms and saute for 2 to 3 minutes. Season the mixture with salt and pepper. Add the duck and garlic. Continue to saute for 2 minutes. Stir in the cream and bring the liquid to a simmer. Simmer the sauce, over medium heat, until the cream coats the back of a spoon, about 4 to 6 minutes.
  • Meanwhile, cook the pasta in the boiling water until cooked al dente, about 6 minutes. Drain the pasta and turn into a mixing bowl. Toss the pasta with the cream mixture. Add the cheese, truffle oil and chives. Toss until all the ingredients are incorporated. Season the pasta with salt and pepper. Mound the pasta in the center of each plate, garnish with fresh truffle shavings, if desired, and serve.

TRUFFLED MUSHROOM AND SPINACH RAGOUT



Truffled Mushroom and Spinach Ragout image

Provided by Ming Tsai

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons butter
1 tablespoon minced garlic
4 sliced shallots
1 cup chanterelles
1 cup small shiitake caps
2 cups quartered button or cremini mushrooms
1 cup red wine
1 cup veal demi-glace or chicken stock with 1 tablespoon dark soy sauce
1/2 tablespoon chopped fresh thyme
Salt and black pepper, to taste
4 cups spinach chiffonade
1 tablespoon white truffle oil plus extra for garnish
1/4 cup chive batons, for garnish

Steps:

  • In a medium-hot saucepan, add 1 tablespoon butter and saute garlic and shallots. Add mushrooms and saute. Season. Deglaze with red wine and reduce by 80 percent. Add veal or chicken stock, soy and thyme. Simmer mushrooms for 15 to 20 minutes. Add the other tablespoon of butter and check for seasoning. Right before serving add the spinach to wilt and the truffle oil. Check for seasoning.
  • PLATING Slice the beef into 6 slices. Spoon a mound of ragout on a plate and top with slices. Garnish with chives and truffle oil.
  • Wine Suggestion: 1. Ravenswood, Big River Zinfandel, Alexander Valley, 1997 2. Veuve Cliquot Ponsardin Champagne

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

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.

Tips for Making Tea-Smoked Duck Legs with Mushroom and Orzo Ragout:

  • Choose high-quality duck legs: Look for legs that are plump and have a good amount of fat. This will help ensure that the duck legs stay moist and flavorful during the smoking process.
  • Use a variety of mushrooms: This will give the ragout a more complex flavor. Some good options include shiitake, cremini, and oyster mushrooms.
  • Don't overcook the duck legs: The duck legs should be cooked until they are just cooked through, but not overcooked. Otherwise, they will become dry and tough.
  • Let the ragout simmer for a while: This will allow the flavors to meld together and develop.
  • Serve the duck legs with a variety of sides: Some good options include roasted vegetables, mashed potatoes, or rice.

Conclusion:

Tea-smoked duck legs with mushroom and orzo ragout is a delicious and elegant dish that is perfect for a special occasion. The duck legs are succulent and flavorful, and the ragout is rich and savory. This dish is sure to impress your guests.

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