Hunan Tea Smoked Duck 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.

HUNAN TEA-SMOKED DUCK

Hunan Tea-Smoked Duck image

This is time-consuming and difficult. NOT recommended for the beginner or novice cook!! "Smoked meats, including ham, pork and duck, are common in Hunan cooking. When preparing this dish, note that the duck is seasoned with peppercorns and refrigerated overnight before cooking." From Madame Wong's Long-life Chinese Cookbook.

Provided by Cynna

Categories Whole Duck

Time 12h50m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

5 lbs duck
2 tablespoons sea salt
1 tablespoon szechuan peppercorns
1/2 cup black tea leaves
1/2 cup rice (uncooked)
1/2 cup brown sugar
1 tablespoon soy sauce
1 tablespoon cornstarch
4 cups oil, for deep-frying

Steps:

Clean and wash duck.
Dry thoroughly with a paper towel.
Rub inside and outside with salt.
Sprinkle with peppercorns.
Wrap duck in aluminum foil and place a heavy weight on top. (A brick wrapped in foil will do the trick)
Refrigerate overnight.
Remove foil and place duck on steamer tray.
Cover and steam over boiling water 1 1/2 hours.
Line large wok and wok lid with aluminum foil.
Place tea leaves, rice, and brown sugar on foil.
Put a rack above the mixture or place 4 chopsticks crosswise approximately 1 inch above it.
Place duck on rack, breast side up.
Cover wok and seal tightly to prevent smoke from escaping.
Turn on high heat. Roast tea mixture until it smokes.
Smoke duck 10 minutes on high heat.
Reduce heat to moderate.
Smoke another 10 minutes. Turn off heat.
Leave duck in wok 20 minutes more.
Remove duck.
Cool thoroughly and rub with soy sauce.
Sprinkle evenly with cornstarch.
Heat oil in wok and deep-fry duck 10 minutes (5 minutes each side).
Remove and drain on paper towel.
Chop into bite-sized pieces and serve with rice mixture.

Nutrition Facts : Calories 4421.6, Fat 441.4, SaturatedFat 103.3, Cholesterol 431.3, Sodium 4108.3, Carbohydrate 48.2, Fiber 0.4, Sugar 26.5, Protein 67.3

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