This duck recipe will get you some truly tasty duck. Cool, then grind to a fine powder in a spice grinder or using a mortar and pestle. Take 2 balls of dough. 1-4 to 5 pound duck, trimmed of extra fat and skin; 1/2 cup toasted sesame oil; 1 batch Szechuan Rub (recipe follows) 1 batch Picante Beer Marinade (recipe follows) Rinse the duck inside and out under cold running water, removing the giblets and neck. To serve, place the duck, cherry sauce, pancakes and carrot, spring onion and chilli on separate plates and have guests roll their own pancakes. • In place of plums, use any fruit in season. Cover with plastic wrap; chill overnight. Discard the smoking mixture. Then, simply sear the breasts in a … Keep warm until ready to serve. 'camphor-tea duck') is a quintessential dish of Sichuan cuisine. Pat duck breasts dry. Business closing soon. Can the passion of a home cook beat the skills of a professional chef? Strain to get 60 ml (1/4 cup) of tamarind water (reserve the rest for another use or discard). For the tea-smoked duck, using a sharp knife, score the skin of the duck with incisions about 2-3 cm apart. Turn off the heat and let the smoke dissipate slightly before opening the lid. Place the duck on a plate on the wire rack. Remove the duck, cover in foil and rest for 15 minutes before carving into thin slices. When the sauce starts to bubble, turn the heat to low and simmer for 10-15 minutes, or until the cherries start to break down. Place a wet cloth around cover where it meets the wok, so no air will be able to enter. This is by far the best I’ve ever had. Frank Shek is the head chef at China Doll. Toast the fennel seeds in a dry frying pan over medium heat until fragrant. Remove the duck from the pan. ½ cup dry jasmine tea leaves; ½ cup packed brown sugar, light or dark; ½ cup raw rice; 5 finger lengths home-dried orange or tangerine peel, torn into small pieces; 5 tablespoons Chinese cassia bark, broken into small bits before measuring, or three 2-inch cinnamon sticks, broken into small bits; 6–7 cups corn or peanut oil, for deep-frying Exclusive TV sneak peeks, recipes and competitions, Tea-smoked duck with tamarind and plum sauce (China Squirrel), Episode guide | Adam Liaw's Road Trip for Good, Episode guide | Palisa Anderson's Water Heart Food, Have an Epiphany over this French dessert, Meet Donna Hay’s magic no-flour chocolate cake, 19 very tasty ways to use up festive leftovers, Step aside, ham sambos: 9 tasty ways to use up your Christmas ham. Photography, styling and food preparation by China Squirrel. Missed all the action? | All vegetables are medium size and peeled, unless specified. Exclusive TV sneak peeks, recipes and competitions, Tea-smoked duck with Chinese pancakes and cherry sauce (China Squirrel), Episode guide | Adam Liaw's Road Trip for Good, Episode guide | Palisa Anderson's Water Heart Food, Have an Epiphany over this French dessert, Meet Donna Hay’s magic no-flour chocolate cake, 19 very tasty ways to use up festive leftovers, Step aside, ham sambos: 9 tasty ways to use up your Christmas ham. Allow to rest for 2 minutes before chopping, Chinese style, on the bone. Some cookbooks and authors have used leaves and twigs of the camphorplant in smoking due to the dish's name, but this is a misunderstanding. The cooking involves marinating a duck overnight, then steaming and smoking it over a sweet, aromatic blend of black tea leaves, brown sugar, star anise, Sichuan peppercorns and cinnamon. When ready to cook, if using a charcoal grill, place all the wood chips and the Tea-Smoking Mixture, if desired, on the coals. Drain on paper towel. Bring to the boil. Bring 2 quarts of water to a boil. Combine the tea, rice and sugar – this is your smoking mixture. (Do not let the meat start to cook.) Smoked duck is a revelation – there’s a reason tea smoked duck is a Chinese classic. Repeat with the remaining pancakes. Stir in the lemon juice and remove from the heat. Due to its complicated preparation, Zhangcha duck was eaten more often at banquets or festive events than as a daily househ… When the two pancakes start to separate, flip and cook for another 1 minute. Heat the wok over high heat for 10 minutes or until smoke starts to form. Good: honey walnut shrimp, tea-smoked duck (small portion for the price). Grill until the skin is dark golden brown and the meat is tender, 1 … Place the duck on the plate on the wire rack. When the duck is ready, place the cake rack on the foil and then heat the wok over a medium heat until it starts to smoke. Arrange the duck on a platter, spoon over the sauce and serve with the noodles on the side. This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Remove everything from the wok - be careful as the smoking mixture will be very hot. When cooled, mix with the salt and pound in a mortar and pestle until finely ground. Everyone knows the Chinese make the best duck, specifically Peking duck and Sichuan tea-smoked duck. Quickly open the wok, place the duck on the wire rack, return the lid, reduce the heat to medium and smoke the duck for about 20 minutes. Catch-up online and get all the recipes #TheChefsLine. I developed this recipe for Tea Smoked Duck Breasts when I was asked to come up with a unique pairing to go with Chateau Montelena’s 2009 Riesling. For Indirect grilling: Skewer the duck on the spit. Just open windows and turn on the extractor fan! | All eggs are 55-60 g, unless specified. All reviews tea smoked duck crispy skin chicken rice peking duck pancakes long beans chinese meal an institution quick service delicious food salt and pepper dishes booking Review tags are currently only available for English language reviews. This pretty, special occasion dish is incredibly quick and easy. The extensive menu offered a lot, so we got magic spicy chicken, war won ton, pancakes with green onions, tea smoked duck, combo chow mein, and flaming dragon fish filets. For the Chinese pancakes, combine the flour and hot water in a bowl, stirring consistently until the flour clumps (you may not need to add all the water). Long, low, and slow cooking melts the layer of fat under the duck skin, leaving just enough fat behind for lip … Tea-smoked duck is a signature of Szechuan cuisine. Add a double pancake and cook for 1–2 minutes. Enjoy the experience as … It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. Turn up the temperature to 150°F and continue smoking for three more hours. Allow duck to smoke for 7 to 10 minutes. Ingredients 2 duck breasts 1 tbsp fennel seeds 1 tbsp sea salt ½ cup jasmine tea ½ cup uncooked jasmine rice ½ cup brown sugar Heat a frying pan over medium-low heat, add the duck, skin-side down, and cook for 8 minutes, or until the skin has browned and most of the fat has rendered. The powerful smoke and rich meat is perfectly offset by the other hot and sour ingredients used in the region. But I wanted to do something different. Set aside for 20 minutes. Can the passion of a home cook beat the skills of a professional chef? A Chinese restaurant in Redwood City that specializes in spicy northern Sichuan food was where we ate on the weekend. Pricey Americanized Chinese cuisine. For the egg noodles, cook the noodles according to the packet directions. Zhangcha duck, tea-smoked duck, or simply smoked duck (Chinese: 樟茶鸭; pinyin: zhāngchá yā; lit. The pancakes should be served immediately or they will harden. • I prefer to use Lee Kum Kee brand of Hoi Sin sauce, available from Asian grocers. Brush half of 1 ball with sesame oil and place the other ball on top. Ingredients 1 duck (about 1.6 kg) 60 g sea salt 2 tbsp Sichuan peppercorns 185 g soft brown sugar 200 g uncooked jasmine rice 50 g jasmine tea leaves plain four, for dusting vegetable oil, to deep-fry Carefully form into a ball of dough and set aside until it is cool enough to handle. This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Hang duck in smoking … • If you don’t have a cherry pitter, you can use a small piping nozzle. For the cherry sauce, add all the ingredients to a saucepan, except for the lemon juice, and heat over medium. Place the cherry on the nozzle tip and push down to remove the pit. Tear off chunks of dough to form balls about 2–3 cm in diameter. Tea smoked duck with seville orange sauce just might be the perfect recipe for effortlessly elegant entertaining. Chop the duck in half lengthways. Great for parties or holidays, a smoked whole duck is actually not that hard to make. Deep-fry each half for 4-5 minutes or until crispy. Place duck on a rack over the leaves and cover with wok cover. Szechuan Smoked Duck. Camphor Tea Smoked Duck THE BUZZ: Seletar Hill Restaurant offers some of the best Chinese cuisine in Singapore, serving a tantalising collection of dishes that are suitable for family gatherings, catching up with friends and colleagues. If this happens, you can steam for a few minutes to soften. When cool enough to handle, squish the tamarind to release the fruity pulp. Line a wok with three layers of foil and tip in the smoking mixture. Riesling and Asian, particularly Thai food is a no-brainer, the bright acids of the wine always play nicely with the spicy heat. Place a bamboo steamer into the wok, cover the wok with a lid, once the wok is hot and smoking, place the duck breast skin-side up in the steamer, place lid back on wok and smoke for 6-8 minutes or until smoked to your liking. I can truly state that I have had tea smoked duck in south east Asia. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Mandarins, cherries, cumquats and pineapple all work well. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Flatten them together with the palm of your hand, making sure to keep their shape as two separate discs. Combine sugar, tea, Szechuan pepper, salt, ginger and garlic in a bowl and place evenly across the bottom. For the duck, dry toast the peppercorns and salt for 1-2 minutes in a small frying pan over medium heat until fragrant being careful not to burn the peppercorns. Rub the salt mix over the duck and marinate for 1 hour in the fridge. Zhangcha duck, tea-smoked duck, or simply smoked duck (literally: 樟茶鸭 zhāngchá yā, camphor-tea duck) is perhaps THE quintessential dish of Sichuan cuisine. At the lowest possible temperature, smoke the duck for around three hours using a wood of choice (fruit, nut). Place the duck, breast side up, on the rack, cover with a tight-fitting lid and smoke for 5 minutes, then turn the duck over, cover and smoke for another 5 minutes. Hang dry and rest for at least 2 hours. The Chinese method of home smoking is surprisingly easy and eliminates duck's fattiness while preserving its flavor. Serve tea-smoked duck as an appetizer at room temperature with toothpicks, or use the meat in stir-fries. It is fairly simple to smoke duck at home; just be sure to use caution when handling hot pans and ensure you extinguish the tea before putting it … Place the wok over high heat to start generating smoke. Drain, refresh in iced water, then drain again. Heat a non-stick frying pan over low heat. For the tamarind and plum sauce, soak the tamarind pulp in the hot water for 10 minutes. Remove the duck from the wok and allow to cool, then refrigerate until chilled. I made this in a shoe-box Hong Kong apartment without the fire department investigating so give it a go. Heat the oil in a wok or deep-sided large saucepan to 180C. It is prepared by hot smoking a marinated duck over tea leaves and camphor leaves. I believe Peking duck is best left to the professionals in Peking, and tea-smoked duck is … Toss duck with spice mixture and wine in a bowl. Do not press on the rolling pin too hard or the two discs will fuse. • Palm sugar is sold in a block or in tablet form, available from most supermarkets, health food stores and Asian grocers. Do not open the lid during this time. Attach the spit to the rotisserie mechanism and turn on the motor. Place a wire rack on top of the mixture and cover with a tight-fitting lid. Dust with the flour, shaking off the excess. Knead the dough for 10–15 minutes or until silky smooth. This is my version of Peking duck pancakes but I'm cooking duck breasts (instead of a whole duck) that have been rubbed in a fennel salt and smoked over jasmine tea alongside a sweet-salty-tart fresh cherry sauce. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. Now you are ready for smoke. | All herbs are fresh (unless specified) and cups are lightly packed. Place the tamarind water and the remaining ingredients in a small saucepan and bring to a simmer over medium heat for about 5 minutes or until the plums are soft. | All herbs are fresh (unless specified) and cups are lightly packed. You can spread the process out over the course of days and impress guests. Once the smoke starts billowing in a steady volume, cover the wok with a tight-fitting lid, reduce the heat to medium and smoke the duck for 15 minutes. The tea smoked duck is a stand out for me and always on my list of must haves. There are a few famous tea cuisine dishes such as Hang Zhou city’s Dragon Well Tea Shrimps (Long Jin Xia Ren) and Empress Dowager’s favourite Tea and Camphor Smoked Duck (Zhang Cha Ya) from Sze Chuan province and the ever popular street snack Tea Spiced Eggs (Cha Ye Dan). Remove the neck, parson’s nose, wings and any excess fat from the cavity of the duck. Smoke the duck: Place tea leaves in a dry wok; roast until smoking. Grind salt and peppercorns in a spice grinder into a powder. Tea-Smoked Duck Be the first to rate & review! I've tea-smoked pressed tofu (see Asian Tofu for my recipe) and most recently, I tea-smoked a chicken for a Lunar New Year dinner with friends. Cooking The Duck (Evening) In a preheated kitchen oven at 350°F, place duck on an elevated wire rack inside a pan. Lay the piping nozzle on a flat surface, with the tip upright. Place the duck breast skin side up on rack, cover the wok and cook on a high heat until smoke appears from the wok. and smoke for about 3 to 3 1/2 hours or until the internal temperature reaches 170 F/77 C. Remove the duck from the smoker and let it rest for 10 … Place noodles in a bowl and toss with the sesame oil, oyster sauce and soy sauce, and caster sugar to taste. Place the basket in the wok, then place a wire rack on top, ensuring the basket isn’t crushed. For smoking the duck. Garnish with the sesame seeds to serve. Try the hot and numbing chicken ribs. Repeat with the remaining dough. Mix the smoking ingredients together in a bowl and pour over the foil. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. To smoke the duck breasts, put a double layer of foil in the bottom of an unoiled wok. Catch-up online and get all the recipes #TheChefsLine. Remove and keep warm under a kitchen towel. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Smoking food at home can be done. I enjoy the Chinese approach of tea smoking because it’s easy, fun and fast. Tea has been used together with various Chinese cooking techniques. Cover with the lid and steam for 75 minutes, checking the water level periodically. Score skin about 1/2 inch apart through fat (do not cut into meat) in a crosshatch pattern with a sharp knife. This recipe has been edited by SBS Food and may differ slightly from the series. | All eggs are 55-60 g, unless specified. Make a double-layered foil basket containing the sugar, rice and tea leaves – this should be open at the top. | All vegetables are medium size and peeled, unless specified. Average: white rice Below: chow fun noodles a tad too thick and bland, crispy noodles are crispy but lack flavor, sautéed garlic spinach needs more flavor. This recipe has been edited by SBS Food and may differ slightly from the series. Make the sauce and smoke the duck in advance. Rub the duck inside and out with the pepper mix and place on a plate. Lower to medium heat and cook for 10 minutes. When cooled, discard the smoking mixture. Combine the tea leaves and sugar and spread over the foil. Mix the tea leaves, rice, flour and cane sugar, then spread this mixture over the foil in a thin layer. Check the seasoning. 2. Pat dry with paper towels. Missed all the action? AWESOME. SBS acknowledges the traditional owners of country throughout Australia. This dish was inspired from my trip to Mao Li in the Hakka Region of Taiwan. Set the rack back in the wok and fill with water to just below the rack. Brush the duck with the sauce to glaze it every 30 minutes. 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