Attach the spit to the rotisserie mechanism and turn on the motor. Tea-Smoked Duck Be the first to rate & review! Drain, refresh in iced water, then drain again. This is by far the best I’ve ever had. The tea smoked duck is a stand out for me and always on my list of must haves. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. Carefully form into a ball of dough and set aside until it is cool enough to handle. For Indirect grilling: Skewer the duck on the spit. The Chinese method of home smoking is surprisingly easy and eliminates duck's fattiness while preserving its flavor. 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. Place the cherry on the nozzle tip and push down to remove the pit. Missed all the action? 2. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. | All eggs are 55-60 g, unless specified. It is prepared by hot smoking a marinated duck over tea leaves and camphor leaves. | All herbs are fresh (unless specified) and cups are lightly packed. This recipe has been edited by SBS Food and may differ slightly from the series. Combine sugar, tea, Szechuan pepper, salt, ginger and garlic in a bowl and place evenly across the bottom. Catch-up online and get all the recipes #TheChefsLine. 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. Photography, styling and food preparation by China Squirrel. Remove the neck, parson’s nose, wings and any excess fat from the cavity of the duck. Tea has been used together with various Chinese cooking techniques. Enjoy the experience as … When ready to cook, if using a charcoal grill, place all the wood chips and the Tea-Smoking Mixture, if desired, on the coals. 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. Place duck on a rack over the leaves and cover with wok cover. 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. 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. Hang dry and rest for at least 2 hours. (Do not let the meat start to cook.) Now you are ready for smoke. | All vegetables are medium size and peeled, unless specified. Grill until the skin is dark golden brown and the meat is tender, 1 … I believe Peking duck is best left to the professionals in Peking, and tea-smoked duck is … Check the seasoning. Set aside for 20 minutes. The pancakes should be served immediately or they will harden. Serve tea-smoked duck as an appetizer at room temperature with toothpicks, or use the meat in stir-fries. Combine the tea leaves and sugar and spread over the foil. Tea smoked duck with seville orange sauce just might be the perfect recipe for effortlessly elegant entertaining. Tea-smoked duck is a signature of Szechuan cuisine. 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. Brush the duck with the sauce to glaze it every 30 minutes. I enjoy the Chinese approach of tea smoking because it’s easy, fun and fast. Mix the smoking ingredients together in a bowl and pour over the foil. Place a wire rack on top of the mixture and cover with a tight-fitting lid. Do not open the lid during this time. But I wanted to do something different. 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 Good: honey walnut shrimp, tea-smoked duck (small portion for the price). Place a wet cloth around cover where it meets the wok, so no air will be able to enter. Brush half of 1 ball with sesame oil and place the other ball on top. | All herbs are fresh (unless specified) and cups are lightly packed. Photography, styling and food preparation by China Squirrel. Remove and keep warm under a kitchen towel. The powerful smoke and rich meat is perfectly offset by the other hot and sour ingredients used in the region. Hang duck in smoking … Grind salt and peppercorns in a spice grinder into a powder. Then, simply sear the breasts in a … This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Flatten them together with the palm of your hand, making sure to keep their shape as two separate discs. Score skin about 1/2 inch apart through fat (do not cut into meat) in a crosshatch pattern with a sharp knife. Due to its complicated preparation, Zhangcha duck was eaten more often at banquets or festive events than as a daily househ… Catch-up online and get all the recipes #TheChefsLine. 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. • Palm sugar is sold in a block or in tablet form, available from most supermarkets, health food stores and Asian grocers. Discard the smoking mixture. AWESOME. Make the sauce and smoke the duck in advance. 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. This pretty, special occasion dish is incredibly quick and easy. Place the duck on a plate on the wire rack. I can truly state that I have had tea smoked duck in south east Asia. Pricey Americanized Chinese cuisine. Szechuan Smoked Duck. Turn off the heat and let the smoke dissipate slightly before opening the lid. • If you don’t have a cherry pitter, you can use a small piping nozzle. 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. Smoking food at home can be done. To smoke the duck breasts, put a double layer of foil in the bottom of an unoiled wok. This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Rub the salt mix over the duck and marinate for 1 hour in the fridge. When the two pancakes start to separate, flip and cook for another 1 minute. Can the passion of a home cook beat the skills of a professional chef? 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. Lay the piping nozzle on a flat surface, with the tip upright. Heat the oil in a wok or deep-sided large saucepan to 180C. Dust with the flour, shaking off the excess. 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. Remove the duck from the wok and allow to cool, then refrigerate until chilled. Long, low, and slow cooking melts the layer of fat under the duck skin, leaving just enough fat behind for lip … Pat dry with paper towels. Pat duck breasts dry. SBS acknowledges the traditional owners of country throughout Australia. Knead the dough for 10–15 minutes or until silky smooth. This duck recipe will get you some truly tasty duck. Rub the duck inside and out with the pepper mix and place on a plate. When cooled, mix with the salt and pound in a mortar and pestle until finely ground. Bring to the boil. Set the rack back in the wok and fill with water to just below the rack. Place the wok over high heat to start generating smoke. Allow to rest for 2 minutes before chopping, Chinese style, on the bone. Add a double pancake and cook for 1–2 minutes. Place the duck breast skin side up on rack, cover the wok and cook on a high heat until smoke appears from the wok. Everyone knows the Chinese make the best duck, specifically Peking duck and Sichuan tea-smoked duck. At the lowest possible temperature, smoke the duck for around three hours using a wood of choice (fruit, nut). Toss duck with spice mixture and wine in a bowl. A Chinese restaurant in Redwood City that specializes in spicy northern Sichuan food was where we ate on the weekend. 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. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Heat a non-stick frying pan over low heat. Riesling and Asian, particularly Thai food is a no-brainer, the bright acids of the wine always play nicely with the spicy heat. If this happens, you can steam for a few minutes to soften. Deep-fry each half for 4-5 minutes or until crispy. Place noodles in a bowl and toss with the sesame oil, oyster sauce and soy sauce, and caster sugar to taste. When cool enough to handle, squish the tamarind to release the fruity pulp. | All eggs are 55-60 g, unless specified. Cool, then grind to a fine powder in a spice grinder or using a mortar and pestle. 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. You can spread the process out over the course of days and impress guests. 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). For smoking the duck. 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. 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. Lower to medium heat and cook for 10 minutes. Make a double-layered foil basket containing the sugar, rice and tea leaves – this should be open at the top. Remove the duck, cover in foil and rest for 15 minutes before carving into thin slices. I made this in a shoe-box Hong Kong apartment without the fire department investigating so give it a go. 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 For the egg noodles, cook the noodles according to the packet directions. Cover with plastic wrap; chill overnight. Bring 2 quarts of water to a boil. Repeat with the remaining pancakes. Drain on paper towel. For the cherry sauce, add all the ingredients to a saucepan, except for the lemon juice, and heat over medium. Remove the duck from the pan. Stir in the lemon juice and remove from the heat. Arrange the duck on a platter, spoon over the sauce and serve with the noodles on the side. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Smoked duck is a revelation – there’s a reason tea smoked duck is a Chinese classic. Allow duck to smoke for 7 to 10 minutes. Try the hot and numbing chicken ribs. Cooking The Duck (Evening) In a preheated kitchen oven at 350°F, place duck on an elevated wire rack inside a pan. Cover with the lid and steam for 75 minutes, checking the water level periodically. Business closing soon. Zhangcha duck, tea-smoked duck, or simply smoked duck (Chinese: 樟茶鸭; pinyin: zhāngchá yā; lit. Garnish with the sesame seeds to serve. Frank Shek is the head chef at China Doll. 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 … Mandarins, cherries, cumquats and pineapple all work well. For the tamarind and plum sauce, soak the tamarind pulp in the hot water for 10 minutes. Remove everything from the wok - be careful as the smoking mixture will be very hot. 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. For the tea-smoked duck, using a sharp knife, score the skin of the duck with incisions about 2-3 cm apart. To serve, place the duck, cherry sauce, pancakes and carrot, spring onion and chilli on separate plates and have guests roll their own pancakes. 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. 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 … Combine the tea, rice and sugar – this is your smoking mixture. Great for parties or holidays, a smoked whole duck is actually not that hard to make. Take 2 balls of dough. Strain to get 60 ml (1/4 cup) of tamarind water (reserve the rest for another use or discard). 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. Line a wok with three layers of foil and tip in the smoking mixture. Just open windows and turn on the extractor fan! 'camphor-tea duck') is a quintessential dish of Sichuan cuisine. Toast the fennel seeds in a dry frying pan over medium heat until fragrant. • I prefer to use Lee Kum Kee brand of Hoi Sin sauce, available from Asian grocers. 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