Tea Smoked Duck

Name: Tea Smoked Duck
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters fine Chinese black tea (Darjeeling, Ceylon are fine substitutes); 237 milliliters brown sugar; 6 inches cassia cinnamon, preferably Chinese; 1 large piece ginger root, crushed; 1 Tbsp ground cloves; 59 milliliters kosher salt; 1 Sichuan red peppercorns; 10 servings Sesame /vegetable oil, for basting; 1 bunch spring onions; 118 milliliters maltose sugar or honey; 1 bag dried tea twigs, optional; 10 servings Water, enough to just cover duck in bath; 1 large whole cleaned duck (preferably Peking where the breasts are larger); 454 grams camphor wood (chips are fine) Other types of wood such almond can be used); 1 Tbsp saltpeter (optional but in original recipes)

You can never have too many beverage recipes, so give Tea Smoked Duck a try. Watching your figure? This gluten free and dairy free recipe has 620 calories, 12g of protein, and 46g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes approximately 3 hours and 10 minutes. A mixture of ginger root, tea twigs, sichuan peppercorns, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Special equipment: Smoking oven: 1 pound of camphor wood (chips are fine) Other types of wood such almond can be used)

Ingredients you will need

Almonds

French Fries

Equipment you will use

Oven

Combine all the ingredients, except sesame/vegetable oil, for the marinade in a bath solution and place cleaned duck in it overnight.

Ingredients you will need

Vegetable Oil

Marinade

Sesame Seeds

Whole Duck

Hang dry and rest for at least 2 hours. Hang duck in smoking oven with hook on the upper neck.

Ingredients you will need

Whole Duck

Equipment you will use

Oven

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.

Ingredients you will need

Cooking Oil

Brown Sugar