- Home
- Mexican
- How To make Tea Smoked Duck with Smoked Walnuts
How To make Tea Smoked Duck with Smoked Walnuts
1/4 cup soy sauce
2 tablespoons Chinese Black Tea
2 tablespoons Szechuan peppercorns
toasted and crushed
1 teaspoon five spice powder
3 cups water
1 whole duckling (4.5 lbs) :
split
12 whole walnuts unshelled
1/2 cup chinese Black Tea
1/2 cup hickory chips
1/2 cup brown sugar :
packed
Chinese plum sauce Mandarin pancakes or flour tortillas 6 scallions
Mix soy sauce, 2T black tea, peppercorns, and five-spice powder with 3 cups of water.
Remove all visible fat from duck halves. Place duck in non-reactive bowl. Cover with tea mixture and add additional water if necessary to barely cover. Crack walnuts lightly, but leave in shell and add to marinade. Marinate, refrigerated for 24 hours.
Mix 1/2 cup black tea, hickory chips, and brown sugar. Put in smoker tray. Smoke-cook duck at 200F for about 2 hours or until meat thermometer registers 170F at thickest point. Add craked walnuts to the smoker 15 minutes before duck is ready.
Preheat broiler. Remove duck and walnuts. Shell walnuts. Broil duck briefly skin side up to crisp skin if desired. Slice from bone and serve with Chinese plum sauce, mandarin pancakes, whole scallions and smoked walnuts. Serve warm or at room temperature.
How To make Tea Smoked Duck with Smoked Walnuts's Videos
Smoked Duck (Ready-to-eat) Available in Singapore
Delicious, succulent, juicy, tender....you cannot afford to miss these great smoked duck breasts!
Order now! Send your order inquiry to qoo.again@gmail.com
Like us on Facebook!
tea smoked duck salad 100
a quick guide to tea smoked duck at home
Creating a brine for smoked duck breast - Driving America preview celebration
Our executive chef, Mike Trombley, takes you through the menu for our Driving America preview celebration (held January 28, 2012), which includes a charcuterie table; watch as he takes you through the steps for creating a brine for one of the elements of this table - smoked duck breast. Yum!
Smoked Duck - With Ginger & Sesame Glaze
Smoked Duck with a GInger & Sesame Glaze
By: Smoked Meat With Jef
Video tutorial on how to make a Smoked Duck for cooking on your meat smoker.
Cook (Smoke) Time: Approx 4-6 hours at 250 Degrees. (15-20 minutes at 350 Degrees)
Wood used for smoking in this video: Pecan (Or fruit wood)
Finished Internal Temp: 165 Degrees
Basic Supplies Needed:
Measuring Cup (Glass)
Basting Syringe
Bradley Rack
Basting Brush
Basic Ingredients:
Whole Duck (One for every 3-4 people)
Mustard
Spices
Salted Butter
Glaze
Video and Music by Jef Spencer
Filed With: GoPro Hero 3 White (In Frame Mount)
Intro Music Created using FL Studio 11 Producer Edition
Video Editing: Adobe Premiere Elements 11
Duck for dinner | Yan Can Cook | KQED
Martin Yan invites us to hear his duck tales, starting with a recipe for Five Spice crispy duck, sometimes called Peking duck (1:00). This dish uses a steamed whole duck, lathered in spices, and baked. The end result is a crispy outside, juicy and succulent inside, that will melt in your mouth. Serve with glazed walnuts.
Next Martin makes Eight Treasure braised duck (7:01) and roast duck salad (13:07). Special guest Chef Larry Chu joins Martin to make his specialty smoked duck dish(18:05).
Yan Can Cook, Season 4, Episode 8
Duck for Dinner
#MartinYanMondays
Subscribe to watch a newly released classic episode of Yan Can Cook every Monday:
About Yan Can Cook:
After receiving his formal restaurant training in Hong Kong, Chef Martin Yan immigrated to Calgary, Canada where he was asked to appear in a daytime news program to demonstrate Chinese cooking. The rest, as they say, is television history. In 1978, he launched the groundbreaking Chinese cooking series 'Yan Can Cook' on public television. Infused with Martin's signature humor and energy, Yan Can Cook has gone on to become a global phenomenon and has won multiple James Beard Awards.
See what Martin is up to now on his website:
Discover more fun with food on KQED:
Tea Smoked Duck
For 2 duck breasts
Apply rub and leave to marinade for at least 4 hours:
1 Tbsp ground Szechuan peppers
1 Tbsp minced ginger
1 orange zest
1 Tsp coarse salt
1 Tsp ground cinnamon
1 Tsp Chinese 5-spice powder
Smoking process:
Steep black tea leaves for at least 10 minutes in boiling water and then drain.
Add tea leaves to hickory chips when starting to smoke
Add aromatics to drip pan below duck breasts:
1 cinnamon stick - broken up
1/2 an orange peel in large pieces
1 Tsp Szechuan peppers
1 star anise
Smoke for about 1 to 1 1/2 hours until breasts are not too springy when pressed
Remove from smoker and brown skin on high heat
Allow to rest for 5-10 mins