Tea Smoked Duck2014-09-30
- Servings : 2-4
- Prep Time : 10:000 h
- Cook Time : 20m
- Ready In : 10:30 h
This Tea Smoked Duck recipe originates from the Sichuan province in China. The duck is marinated for several hours before being hot smoked over a mixture of tea, rice and sugar. This recipe uses just the breast, but usually a whole duck would be used. The combination of marinating and smoking gives the meat a great texture as it becomes beautifully tender with a delicate smokey flavour. To smoke, I used a mix of loose leaf black breakfast tea and the contents of 2 Lapsang Souchong tea bags, which already has a lovely smokiness. Serve with rice and perhaps some stir fried vegetables and a soy and honey sauce.
- 2 duck breasts
- For the Marinade
- 10g fresh ginger, finely grated
- 1 clove garlic, crushed and finely chopped
- ¼ tsp five spice
- 2 tbsp rice wine
- Pinch of salt
- To Smoke
- 70g uncooked white rice
- 30g dry black tea leaves
- 70g sugar
- For the Sauce
- 4 tbsp soy sauce
- 1 tsp corn flour
- 1 tbsp runny honey
To marinate, mix the ginger, garlic, five spice, rice wine and salt in a bowl. Using a sharp knife score the skin of the duck breasts into a diamond pattern, put them into the bowl and coat well with the marinade. Leave them skin side up, cover the bowl and refrigerate for at least 10 hours.
To smoke, use a large cast iron pot or wok with a lid. Line the pot with tin foil, allowing sufficient to overlap the sides.
Mix together the rice, tea and sugar and place it in the pot and spread evenly. Using chopsticks create a grid at the base of the pot to suspend the duck about 25mm above the base.
Remove the duck from the marinade and place it on the chopstick grid.
Place the pot onto a medium heat and when the first wisp of smoke appears cover the pot with tin foil and put on the lid.
After 5 minutes turn off the heat and leave the duck to smoke in the sealed pot for 15 minutes.
Remove the duck and place it skin side up to lightly crisp under a low heat grill.
Remove from the grill and leave the duck to rest for five minutes before serving with a drizzle of soy and honey sauce.
For the sauce. Mix the corn flour and soy sauce together and then heat gently in a small saucepan over a low-medium heat until thickened. Remove from the heat, add the honey and stir. Slice the duck breasts, drizzle with the sauce and serve.