Tea Smoked Duck 茶香熏鴨 | Street to Kitchen Asia with Yu Tsai
This dish was inspired from my trip to Mao Li in the Hakka Region of Taiwan. It is known for its tenacious people who have mastered cultivating crops in the challenging and mountainous landscape. Tea is one of their best known exports. I have creating this tea smoked duck breast dish using a homemade smoker and using their local black tea to honor their traditions. – Yu Tsai
BY YU TSAI
SERVES 3 TO 4
PREP TIME 20 MIN
COOKS IN 30 MIN
DIFFICULTY EASY
Duck and Dry Rub Ingredients:
4 Duck breasts, skin on
Dry Rub:
1 tablespoon 5 spice powder
1 tablespoon salt
1 tablespoon sugar
1 tablespoon crushed peppercorn
Massage into duck breasts and allow to set for about 2 hours.
Needed to Make Homemade Smoker:
1 large wok with a lid
1 round rack or grate fitted for the smoker
Aluminum Foil
Smoker Ingredients:
1/ 2 cup loose leaf black tea
1 cup rice
3 tablespoons brown sugar
1 tablespoon peppercorns
5 crushed star anise
2 cinnamon sticks
dehydrated orange
Instructions:
1. To make homemade smoker: Line a large wok with aluminum foil, making sure that there is enough foil at the lip of the wok to create a seal between the wok and the lid. Wrap the inner edge of the lid with foil, so that the foil on the wok and on the lid contact and seal. Create a small round bowl from foil that is about 6 inches (15 cm) across and about 2 inches (5 cm) deep.
2. Place the bowl filled with the smoker ingredients into the bottom of the wok and place the rack above the bowl. There should be about 2 inches (5 cm) between the top of the bowl and the rack.
3. Score the skin on the duck breasts and place skin side up on the rack in your smoker.
4. Cover the smoker and turn heat to high.
5. Once you begin to see smoke exiting the smoker, lower to medium heat and cook for 15 minutes for medium to well done. Adjust time for your personal meat temperature liking.
6. Remove breasts from smoker and allow to rest 10 minutes.
7. Heat oil in a skillet on high heat and fry duck breasts skin side down for 10 minutes.
Ingredients for Sauce:
¾ Cup (180 ml) Hoisin sauce
1 ½ tablespoons sweet soy bean sauce
3 tablespoons of brown sugar
3 teaspoons of honey
3 teaspoon rice vinegar
4 tablespoons chopped coriander
2 inches minced ginger
Instructions for Sauce:
1. Mix all sauce ingredients in a small saucepan and simmer over low heat for 7 minutes
2. Chill in ice bath immediately to lock in the flavor.
Smoked Duck Breast with Cherry Sauce
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Alex Guarnaschelli's Whole Duck with Green Peppercorn Glaze | Alex's Day Off | Food Network
The key to Alex's duck recipe? Giving it a warm soy sauce and honey bath before roasting it in a hot oven until the meat is juicy and the skin is perfectly crispy!
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
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Whole Duck with Green Peppercorn Glaze
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 1 hr 50 min
Prep: 5 min
Inactive: 15 min
Cook: 1 hr 30 min
Yield: 6 to 8 servings
Ingredients
1 (5 1/2-pound) whole Long Island duck
Salt
6 cups water
1 cup light soy sauce, divided
1/3 cup honey, plus 1/4 cup
1 (3/4-ounce) can green peppercorns in brine, about 2 tablespoons
1/4 cup champagne vinegar
2 tablespoons dry Marsala
Directions
Preheat an oven to 500 degrees F and arrange the oven rack in the center of the oven.
Remove the innards of the duck and reserve them for another use, or discard. Remove any loose pockets of fat surrounding the cavity. Season the inside of the duck with salt.
In a pot large enough to hold the duck, combine the water, 3/4 cup of the soy sauce and 1/3 cup of honey. Bring the mixture to a simmer over low heat. Add in the brine from the green peppercorns, lower the heat and submerge the duck, breast side down, into the pot. Let it simmer 30 seconds, basting the top side with the liquid. Remove the duck and arrange it, breast side down, in a roasting pan fitted with a rack that elevates it off the bottom of the pan. The rack will allow hot air to circulate around it as it cooks. (Cook's note: Ideally, the duck should sit overnight to allow the flavors to meld with the meat and for the skin to dry out. This will mean a crispier skin, once the duck is cooked.)
Put the roasting pan into the oven and turn the temperature down to 400 degrees F. Allow about 15 minutes roasting time for each pound of duck. Cook for 20 to 25 minutes, remove the pan from the oven, then flip the duck. Using a turkey baster, remove the excess fat from the bottom of the roasting pan and transfer it to a heatproof liquid measuring cup. Return the duck to the oven and cook for another 45 minutes to1 hour, depending upon the size of your duck.
Meanwhile, in a medium pot, combine the champagne vinegar with the remaining 1/4 cup soy sauce, 1/4 cup honey, Marsala and the reserved green peppercorns. Bring the ingredients to a boil over high heat. Lower the heat and simmer gently, allowing the glaze to reduce and the flavors to blend. Taste for seasoning. Allow it to cook until all the flavors meld together.
Remove the duck from the oven and baste it with the drippings in the bottom of the pan. The duck should register about 150 F when an instant-read thermometer is inserted into the thigh meat. Transfer it to a platter and pour half of the glaze over the breast and thigh meat. Reserve the remaining glaze for plating. Allow the bird to rest for about 15 minutes. Carve the duck and arrange on a serving platter. Season the flesh, with salt, if desired, and top with remaining glaze.
Cook’s Note
Reserve any fat that accumulated at the bottom of the pan. I use that duck fat like oil or butter for cooking. It's delicious!
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Alex Guarnaschelli's Whole Duck with Green Peppercorn Glaze | Alex's Day Off | Food Network
My favorite DUCK BREAST recipe | Glazed Carrots & Mushroom Puree
In today's video, I will show you my favorite duck recipe for soy sauce glazed duck breast with caramelized carrots, mushroom puree, and carrot chips. This is just a super tasty recipe that you have to try at home!
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Smoked DUCK on the Masterbuilt | How to Smoke Duck
Fire up your smokers, got one of my favorites comin' through- DUCK!! Ok, so this is a domestic Pekin duck, not a wild Muscovy or Mallard- but hey, wild enough for me! Pekins are very fatty so no need to brine. The key to a good smoked duck is that crispy skin, and this recipe will help achieve just that! Let's get to it.
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INSTRUCTIONS:
-Thaw duck in fridge
-Remove giblets, rinse with water, pat dry, put back in fridge uncovered overnight
-Poke holes throughout the skin (not the meat) on the top and underside of the duck
-Sprinkle on your spices inside and out- going with equal parts salt, pepper, garlic powder, brown sugar
-Stuff your duck with half an onion, half a plum, and half an orange
-Brush on an equal parts honey and soy sauce all over your duck- this will help brown and crisp the skin
-Put in the fridge for an hour or longer- up to overnight if preferred- or you can put in your smoker as is
-Get your smoker up to 275f
-Add in your choice of wood- I'm going with cherry
-Put your duck in breast up or down (I like doing breast down for duck to let all of the fat run through the breast)
-Add a pan under your duck to catch all that delicious fat- makes for some good cookin'!
-Smoke for about 2.5hrs or until your internal temp reaches the 155f-157f range
-Brush with your choice of glaze- I mixed together store bought orange sauce, some orange zest, a crushed up plum, and a splash of balsamic vinegar
-Put duck back in smoker until your internal temp reaches 165f (this is my personal preference, you can get away with pulling it in the 155f range as your final internal temp if you so please, just brush on your glaze around 145f-147f internal)
-EAT!!!
How To Cook A Duck Breast | The F Word
Gordon Ramsay shows how to cook a duck breast.
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