Tea Smoked Duck

2014-09-30
  • Servings : 2-4
  • Prep Time : 10:000 h
  • Cook Time : 20m
  • Ready In : 10:30 h

The recipe

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.

Ingredients

  • 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

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Remove the duck from the marinade and place it on the chopstick grid.

Step 5

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.

Step 6

After 5 minutes turn off the heat and leave the duck to smoke in the sealed pot for 15 minutes.

Step 7

Remove the duck and place it skin side up to lightly crisp under a low heat grill.

Step 8

Remove from the grill and leave the duck to rest for five minutes before serving with a drizzle of soy and honey sauce.

Step 9

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.

Ingredients: ,
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