Smoked Duck on Tea

Smoked black tea duck is a traditional Chinese dish Sichuan province, where it is also called “ginger.” Before cooking the whole duck carcass soaked overnight in spicy marinade with black tea, honey, ginger, green onions, salt, Sichuan pepper and other aromatic spices. After that carcass suspended for several hours so that her skin is completely dry, and goes to the smokehouse, where it is usually smoked on camphor wood chips tree and tea branches. A properly cooked duck gains delicious tea flavor, juicy tasty meat and crispy crust without fat. Smoked duck is usually served in slices. chinese buns gua bao.

Recipe author – Shirley Fong-Torres (Shirley Fong-Torres) – chef, popular travel and culinary writer

Share with friends: Photo Duck smoked on teaTime: 3 hours. 10 min. Difficulty: hard Servings: 8-10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Marinade

  • 1 whole duck carcass, washed (preferably Peking duck with big breast)
  • 1 large piece of ginger root, crushed
  • 1 bunch green onions
  • 1 tbsp. l ground cloves
  • 1 stick (15 cm.) Cinnamon (cassia)
  • 1 tbsp. l sichuan red peppercorns
  • 0.5 tbsp. malt sugar or honey
  • 1/4 Art. coarse salt
  • 1 tbsp. Chinese black tea (Darjeeling or Ceylon tea also fit)
  • 1 tbsp. l sodium nitrate (optional, but included in the original recipe)
  • Enough water to cover the whole duck
  • Sesame / vegetable oil to grease the duck

Smoke oven

  • 450 gr camphor wood chips (other types are also suitable wood, such as almond tree)
  • 1 tbsp. brown sugar
  • 1 bag of dried tea branches, optional

Recipes with similar ingredients: duck, ginger root, green onion, cloves, cinnamon, Sichuan pepper, honey, black tea, nitrate sodium brown sugar

Recipe preparation:

  1. Mix all but the marinade ingredients sesame / vegetable oil and dip a clean duck into the mixture. Leave it overnight.
  2. Hang the duck and leave to dry for at least 2 hours. Hang the duck in the smokehouse by inserting the hook into the neck.
  3. Place camphor chips, brown sugar, tea sprigs, if you use them, on a pallet at the base of the smokehouse and preheat it to 175 ° C. Some recipes require tea leaves, but in mixtures of sugar and camphor wood they will not give much tea flavor ducks.
  4. Bake the duck for about 40 minutes, depending on its size, type of oven, etc. to make the skin more crisp, in the last 5-10 minutes, increase the temperature of the smoke oven to 200 ° C, grease the duck again with sesame or vegetable oil. Duck you can just sprinkle with hot oil if time is running out.
  5. Slice the duck and serve hot, optionally with buns and the sauce.

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