Best Bac Ha Green Tea Smoked Duck Vit Hom Khoi Recipes

WOK-SMOKED DUCK WITH GREEN TEA AND ORANGE

Steps:

• Pierce the skin of the duck with a fork so the flavor of the marinade can penetrate the meat. In a large bowl, whisk together the soy sauce, water, honey, ginger, garlic, and brown sugar. Squeeze in the juice of the orange, lemon, and lime, reserving the empty rinds. Place the duck in a 2-gallon plastic storage bag, pour in the marinade, and toss in the citrus halves. Seal and refrigerate for 24 hours. The next afternoon, take the duck out of the marinade and pat it dry with paper towels. Stuff the duck cavity with the marinated citrus rinds and discard the rest of the marinade. Fold the wing tips under and tie the legs together with kitchen string. The duck should have a dark coffee color and smell of citrus and ginger.
• The next thing you want to work on is setting up the wok-smoker. Line the bottom of the wok with a piece of heavy-duty aluminum foil. Spread the rice, green tea, and sugar on the foil in an even layer and place the wok on the stovetop. Set the steamer rack insert on top of the foil and turn the heat to high. When the rice starts to smoke, lay the duck on the rack, breast side up. Lower the heat to medium-low and cover tightly with the domed lid. The goal is to impart a sweet, smoky flavor to the duck. Let the duck hot smoke for 20 minutes; then turn the heat off and leave the duck covered in the chamber of smoke for another 10 minutes. You will see and smell a fragrant smoke creeping out from under the lid. As tempting as it is, do not peek under the lid, because all the smoke will escape and with it the smoky flavor.
• Preheat the oven to 375°F. Take the lid off the wok, set the duck on a plate, remove the rack, and discard the foil with the rice. The wok can now be transformed into a roasting pan. Put the rack back inside the wok, place the duck on top, and put the whole thing in the oven without the lid. Roast the duck for 1 hour to crisp the skin and set its deep mahogany color. The legs will jiggle easily when the duck is done.
• As the duck roasts, make the sauce. In a pot over medium-low heat, combine the plum wine, rice wine vinegar, water, cornstarch, ginger, orange peel and juice, soy sauce, and garlic. Cook down for about 15 to 20 minutes, until the sauce thickens enough to coat the back of a spoon. Season with salt and white pepper.
• With a very sharp knife or cleaver, carve the duck and arrange the pieces on a serving platter. Spoon the sauce over the duck and garnish with the sesame seeds.

TEA SMOKED DUCK

Steps:

• Combine all the ingredients, except sesame/vegetable oil, for the marinade in a bath solution and place cleaned duck in it overnight.
• Hang dry and rest for at least 2 hours. Hang duck in smoking oven with hook on the upper neck.
• Place the camphor wood, brown sugar, tea twigs, if available, on a pan at the base of the oven and heat oven to 350 degrees F. Some recipes call for tea leaves but tea leaves in the sugar/camphor mixture does not add that much tea flavor to the ducks. Roast the duck for approximately 40 minutes, but depends on size of duck, type of oven, etc. For best results for a crispy skin, the last 5 to 10 minutes should be at 400 degrees F, with a final basting of sesame/vegetable oil on the skin of the duck. Duck can be flashed in hot oil to finish, if timing for service is critical.
• Cut and serve hot, with buns and sauce, optional.

TEA-BRINED MAHOGANY DUCK

Steps:

• To make the brine, combine the water, tea leaves, ginger, and star anise in a saucepan and bring to a boil. Remove from the heat and let steep for 30 minutes. In a large nonreactive container, combine the steeped tea, soy sauce, and honey and stir until the honey is dissolved. Refrigerate for 1 hour.
• Add the bird(s) to the brine; refrigerate ducks for 4 hours, chicken for 6 hours. Keep the bird(s) submerged by placing a plate on top to weight down and at a temperature of not more than 40°F. Remove from the brine 1 hour before cooking. Rinse and pat dry.
• Prepare a medium-hot fire (400°F) in a wood-fired oven or cooker.
• To make the basting sauce, combine all the ingredients in a bowl and stir until the honey is dissolved.
• To roast in a box roaster, place the bird(s) breast side down on a wire roasting rack in a roasting pan or clay baker and baste with the basting sauce. Light the charwood once the bird(s) is in place. Roast, covered, with indirect heat for 1 hour. Being careful not to pierce the skin, turn over, baste, and roast for 30 to 45 minutes, or until an instant-read thermometer inserted in a thigh registers 175° to 180°F.
• To roast in a wood-fired oven or ceramic cooker such as a Big Green Egg, place the bird(s) breast side down in a roasting pan and baste with the basting sauce. Roast for 1 hour. Being careful not to pierce the skin, turn over, baste, and roast for 30 to 45 minutes, or until an instant-read thermometer inserted in a thigh registers 175° to 180°F.
• Let sit for 10 minutes before carving and serving.