Best Stove Top Smoker Tea Smoked Duckling Recipes

TEA SMOKED DUCK

Tea Smoked Duck image

Tea Smoked Duck is one of the most famous dishes of Sichuan Province, contrary to what most people believe it to originate from Hunan. Smoking was a culinary craft mastered by the Sichuan people as a better way to preserve flavor and the longevity of foods without refrigeration. A good tea smoked duck should have a haunting tea smoked flavor, well rendered, tender meat and a crackling skin. It can be served with buns and accompanied by a semisweet bean sauce.

Provided by Food Network

Categories main-dish

Time 3h10m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 whole cleaned duck (preferably Peking where the breasts are larger)
1 large piece ginger root, crushed
1 bunch spring onions
1 tablespoon ground cloves
1 (6-inch) piece cassia cinnamon, preferably Chinese
1 Sichuan red peppercorns
1/2 cup maltose sugar or honey
1/4 cup kosher salt
1 cup fine Chinese black tea (Darjeeling, Ceylon are fine substitutes)
1 tablespoon saltpeter (optional but in original recipes)
Water, enough to just cover duck in bath
Sesame /vegetable oil, for basting
1 pound of camphor wood (chips are fine) Other types of wood such almond can be used)
1 cup brown sugar
1 bag dried tea twigs, optional

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.

STOVE TOP SMOKER TEA SMOKED DUCKLING

Stove Top Smoker Tea Smoked Duckling image

Make and share this Stove Top Smoker Tea Smoked Duckling recipe from Food.com.

Provided by TxGriffLover

Categories Whole Duck

Time 10h

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1 medium size duck
1/4 cup soy sauce
1/4 cup dry sherry
1 tablespoon honey
2 tablespoons Chinese five spice powder
1 tablespoon mesquite wood chips
1 tablespoon green tea leaves

Steps:

Remove giblets and trim excess neck skin from duck. Rinse and pat dry.
Combine soy sauce, sherry, and honey, and bring to a boil. Add five spice powder and remove from heat.
Baste duck thoroughly with this hot mixture and allow to dry at room temperature for 8 hours.
Split duck and smoke for 2 hours on medium-low heat, using mesquite wood chips and tea leaves.
Open lid carefully, prick skin all over, being careful not to pierce the meat.
Place into a preheated 425º oven for 15 minutes to crisp and brown. Nothing finer on a crisp all evening.

Nutrition Facts : Calories 2639.4, Fat 249.4, SaturatedFat 83.8, Cholesterol 481.8, Sodium 2412.3, Carbohydrate 11.5, Fiber 0.3, Sugar 9.5, Protein 76.7

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