MIGHTY DUCK
Now this is how you cook duck: A tangy brine keeps this duck extra moist, while the reverse-sear method ensures a crispy, golden brown skin you'll want to munch on for days ... if it lasts that long. There are three goals here: Enhance flavor, render out excess fat, and then crisp the skin. It looks like a lot steps, but they're all pretty easy. Just trust me. This recipe first appeared in Season 3 of Good Eats.
Provided by Level Agency
Categories Mains
Time 3h55m
Number Of Ingredients 9
Steps:
- Combine the salt, pineapple-orange juice, peppercorns, thyme, and garlic in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
- Remove the pop-up thermometer, liver, gizzards, and heart from the duck. Cut off the wings with a knife or kitchen shears.
- Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone and reserve for another use, like stock.
- Turn the duck over and cut straight down the middle of the breastbone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through just the skin and not the meat.
- Line the inside of a food-safe plastic container or pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, removing as much air as possible. Brine the duck for 2 to 2 1/2 hours in the refrigerator.
- When ready to cook, place a 12-inch cast iron skillet in the oven and heat oven to 475ºF. Meanwhile, bring 1 1/2 to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes to render out some of the fat.
- Remove the duck pieces from the steamer (Save the water for another use, like cooking potatoes.) and place the legs, skin-side down, into the hot skillet. Return the skillet to the hot oven immediately and roast the leg quarters for 10 minutes. Add the breasts, skin-side down, and cook until the duck takes on a deep mahogany color and the skin is very crisp, about 7 more minutes.
- Remove the duck from the skillet and rest under foil. Add the chard and the shallots to the skillet. Toss the chard in the fat until it barely wilts. Season with the sherry or balsamic vinegar.
- Serve the duck with the chard.
TEA SMOKED DUCK
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
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.
TEA-BRINED MAHOGANY DUCK
Smoking duck with tea is an Asian tradition. This recipe uses a fragrant brew of Darjeeling tea, fresh ginger, and star anise for roasting rather than smoking. The tea brine gives the duck a dark, smoky flavor. My favorite way of roasting the duck is in the La Caja China box roaster. The duck comes out a beautiful mahogany color and is succulent and moist, with a smoky taste and a crisp skin. An Asian-influenced basting sauce is used as a mop a few times over the course of roasting. Tea brine can be made with other black teas, such as oolong or Earl Grey. It can also be used for roasted chicken or even pork.
Yield serves 4 to 6 as a main course
Number Of Ingredients 11
Steps:
- To make the brine, combine the water, tea leaves, ginger, and star anise in a saucepan and bring to a boil. Remove from the heat and let steep for 30 minutes. In a large nonreactive container, combine the steeped tea, soy sauce, and honey and stir until the honey is dissolved. Refrigerate for 1 hour.
- Add the bird(s) to the brine; refrigerate ducks for 4 hours, chicken for 6 hours. Keep the bird(s) submerged by placing a plate on top to weight down and at a temperature of not more than 40°F. Remove from the brine 1 hour before cooking. Rinse and pat dry.
- Prepare a medium-hot fire (400°F) in a wood-fired oven or cooker.
- To make the basting sauce, combine all the ingredients in a bowl and stir until the honey is dissolved.
- To roast in a box roaster, place the bird(s) breast side down on a wire roasting rack in a roasting pan or clay baker and baste with the basting sauce. Light the charwood once the bird(s) is in place. Roast, covered, with indirect heat for 1 hour. Being careful not to pierce the skin, turn over, baste, and roast for 30 to 45 minutes, or until an instant-read thermometer inserted in a thigh registers 175° to 180°F.
- To roast in a wood-fired oven or ceramic cooker such as a Big Green Egg, place the bird(s) breast side down in a roasting pan and baste with the basting sauce. Roast for 1 hour. Being careful not to pierce the skin, turn over, baste, and roast for 30 to 45 minutes, or until an instant-read thermometer inserted in a thigh registers 175° to 180°F.
- Let sit for 10 minutes before carving and serving.
MIGHTY DUCK
Provided by Alton Brown
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Combine all brine ingredients in a plastic container with a lid. Place the lid on the container and shake to dissolve the salt.
- Remove the pop-up thermometer, liver, gizzards, and heart. Cut off the wings.
- Using kitchen shears, locate the spine at the base of the neck. Cut up the line of the backbone towards the neck cavity. Turn the duck and cut straight towards the rear cavity. Remove the backbone.
- Turn the duck over and cut straight down the middle of the breast bone, leaving 2 equal duck halves. To separate the legs from the breast, flip your halves over so the flesh side is facing up at you. Using a knife, make a crescent shape cut between the leg and the breast. Lay your knife flat against the skin and make 3 marks in one direction and then in the other, making an X. Make sure that you are cutting through the skin and not the meat.
- Line the inside of a plastic lexan or a pot with a zip-top bag. Place the duck quarters inside the bag, and pour the brine over the duck. Seal the bag, ensuring that all air is removed from the bag. Brine the duck for 2 to 2 1/2 hours in the refrigerator.
- Bring 1 1/2 inches to 2 inches of water to a boil in a large pot. Place a colander into the pot and line the sides of the colander with the duck. Do not stack the duck quarters on each other. Cover and turn the heat to medium low. Steam the duck for 45 minutes. Set oven to 475 degrees F. Place a large cast iron skillet into the oven.
- Remove duck pieces from steamer and place legs, skin side down, into the hot skillet. Place the skillet into the hot oven immediately and cook the leg quarters for 10 minutes. Add the breasts, skin side down, and cook for 7 more minutes or until the duck takes on a deep mahogany color and the skin is very crisp.
- Remove the duck from the skillet and rest under foil. Add the chard and the shallots to the skillet. Toss the chard in the fat until it barely wilts. Season with the sherry or balsamic vinegar.
- Serve the duck with the chard.
MAHOGANY DUCK
Number Of Ingredients 19
Steps:
- Arrange the ducks breast sides up several inches apart on a rack set over a large roasting pan and let them dry, uncovered and chilled for 3 days.
- Make the marinade:
- In a bowl combine the Scotch, the gingerroot, the garlic, the zest, the coriander seeds, the peppercorns, the soy sauce, the honey, and the brown sugar and let the marinade stand, covered and chilled, for 3 days. Stir the marinade and strain it through a fine sieve into a small bowl, pressing hard on the solids.
- Keep the ducks chilled, brush them with some of the marinade every 30 minutes for 2 1/2 hours, reserving the remaining marinade. Let the ducks dry at room temperature for 30 minutes. Stuff each duck cavity with 1 of the bread slices, 1 of the scallions, and 1 of the parsley sprigs, spoon the reserved marinade into the duck cavities, and prick the ducks, except for the breasts, lightly with a fork. Pour the beer into the roasting pan and roast the ducks on the rack in the lower third of a preheated 350°F. oven for 30 minutes. Tent the ducks with a piece of foil and roast them for 30 minutes more. Discard the foil and roast the ducks for 30 minutes more, or until a meat thermometer inserted in the fleshy part of a thigh registers 180°F. (The skin will be mahogany colored and very crisp.) Remove the stuffing ingredients with a spoon and discard them and the pan juices. Pour the juices from the cavities through a fine sieve into a small bowl, skim the fat, and reserve 1/4 cup of the juices. Arrange the ducks on a platter and keep them warm, covered loosely.
- Make the sauce:
- In a saucepan bring the stock to a boil, simmer it for 15 minutes, and stir in the reserved juices. Bring the mixture to a simmer, stir the arrowroot mixture, and add it to the pan. Cook the mixture over moderately low heat, stirring, being careful not to let it boil, until it is thickened, add salt and pepper to taste, and transfer the sauce to a heated sauceboat.
More about "tea brined mahogany duck recipes"
HOW TO COOK DUCK BREAST: TEA BRINED DUCK BREAST | G …
Web Aug 4, 2022 Thawed or frozen? Only use fully thawed duck breasts for this recipe. Why do I brine my duck meat? Brining your meat will insure …
From gfreefoodie.com
4.8/5 (27)Category Main CourseCuisine AmericanCalories 156 per serving
From gfreefoodie.com
4.8/5 (27)Category Main CourseCuisine AmericanCalories 156 per serving
See details
TEA-BRINED MAHOGANY DUCK RECIPE | RECIPE | DUCK …
Web Ingredients Meat • 2 3-pound ducks Produce • 1/2 cup Darjeeling or oolong tea leaves • 3 slices Ginger, fresh Canned Goods • 1 cup Reserved tea brine Condiments • 1 tbsp Hoisin sauce • 7/16 cup Honey • 1/2 cup Soy …
From pinterest.com
From pinterest.com
See details
TEA INFUSED ORANGE DUCK BITES WITH BRIE - EATING …
Web Mar 20, 2019 2 tablespoons of Brown Sugar. You will need to combine all the brine ingredients and let them cool off. Then place the duck breasts into a Ziploc bag, pour in the brine, close it, place in a bowl, and refrigerate …
From eatingeuropean.com
From eatingeuropean.com
See details
TEA-BRINED MAHOGANY DUCK RECIPE | EAT YOUR BOOKS
Web Tea-brined mahogany duck from Leite's Culinaria by Mary Karlin. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (1) Reviews (0) soy sauce; ... If the …
From eatyourbooks.com
From eatyourbooks.com
See details
TEA BRINED MAHOGANY DUCK - RECIPE EXCHANGE - SECRET RECIPES …
Web Jan 17, 2011 Tea Brined Mahogany Duck Mary Karlin | Wood Fired Cooking | Ten Speed Press, 2009 | Serves 4 to 6 as a main course Smoking duck with tea is an Asian …
From recipesecrets.net
From recipesecrets.net
See details
COOKING WITH MADRONE BARK - MADRONE BARK RECIPE
Web Oct 18, 2009 Instructions. To make the madrone bark tea, bring 6-7 cups of water to a boil, then add 15-25 madrone bark curls. Cover and turn off the heat. Let steep overnight. This tea lasts a long time in the fridge, so you …
From honest-food.net
From honest-food.net
See details
TEA SMOKED ROTISSERIE DUCK RECIPE - SERIOUS EATS
Web Jan 6, 2012 Ingredients For the Brine 2 quarts ice-cold water 2 cups soy sauce 3 tablespoons salt 1/4 cup honey 6 clove garlic, smashed 1 1-inch piece of ginger, thinly sliced 1 medium orange, quartered 1 whole duck …
From seriouseats.com
From seriouseats.com
See details
TOM KERRIDGE'S TEA-BRINED ROAST DUCK WITH SICHUAN PEPPER RECIPE
Web Save this Tom Kerridge's tea-brined roast duck with Sichuan pepper recipe and more from Delicious Magazine (UK), November 2015: The Entertaining Issue to your own online …
From eatyourbooks.com
From eatyourbooks.com
See details
THE PERFECT BRINED DUCK RECIPE: A DELICIOUS & FLAVORFUL DELIGHT!
Web Introduction Duck is a versatile and succulent meat that can be prepared in various ways, but one method that truly elevates its flavor is brining. Brining involves soaking the duck …
From kitchenmagicrecipes.com
From kitchenmagicrecipes.com
See details
TEA-SMOKED DUCK BREAST WITH PEARS AND BLUEBERRY JUS
Web Nov 1, 2007 Marinate duck Step 1. Rinse breasts and pat dry. Using sharp knife, score skin in 1/2-inch crosshatch pattern, taking care not to cut through fat into meat below.
From epicurious.com
From epicurious.com
See details
TEA SMOKED DUCK RECIPE - HOW TO MAKE TEA SMOKED …
Web Dec 13, 2017 Note that for an especially large breast, that is, a goose or Moulard duck, adjust the recipe by dropping the amount of kosher salt from 2 tablespoons to 1 tablespoon plus 1 teaspoon, then increase the curing …
From honest-food.net
From honest-food.net
See details
TEA-BRINED MAHOGANY DUCK RECIPE | EAT YOUR BOOKS
Web Save this Tea-brined mahogany duck recipe and more from Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire to your …
From eatyourbooks.com
From eatyourbooks.com
See details
QUACKING THE CODE: HOW TO BRINE A DUCK | OUTDOORHUB
Web Mar 30, 2018 NaCl + H2O + 1/f = X. Or, are you more of a plain English sort? Salt + water + time = basic brining. Whichever your native tongue, the very simple equation of …
From outdoorhub.com
From outdoorhub.com
See details
TEA SMOKED ROTISSERIE DUCK | GRILLING - SERIOUS EATS
Web Aug 10, 2018 Smoking While I'll always prefer duck breasts cooked to a rosy medium, a whole duck on the grill poses a problem—a medium breast isn't going to happen if you …
From seriouseats.com
From seriouseats.com
See details
BEST SMOKED NOODLES RECIPE - HOW TO MAKE TEA DUCK …
Web Feb 23, 2015 Fill a large pot with water, add the salt and tea bags, bring to a boil, and turn the heat off immediately. Allow the tea bags to steep. Meanwhile, put the duck fat into a large skillet and heat over medium …
From food52.com
From food52.com
See details
GRILLED TEA SMOKED ROTISSERIE DUCK RECIPE :: THE MEATWAVE
Web Dec 11, 2012 Prep 30 Minutes Inactive 14 Hours Cook 1 Hour Total 15 Hours 30 Minutes Ingredients For the Brine 2 quarts ice-cold water 2 cups soy sauce 3 tablespoons salt …
From meatwave.com
From meatwave.com
See details
10 BEST BRINE DUCK RECIPES | YUMMLY
Web Dec 30, 2023 duck, avocado oil, salt, salt, thyme, nectarine, onion, minced garlic and 8 more Paleo Plum Tumeric Sauce The Primal Desire fresh rosemary, salt, orange juice, …
From yummly.com
From yummly.com
See details
CITRUS AND TEA-GLAZED DUCK | EMERILS.COM
Web Directions. Make the brining liquid, combine all the ingredients except the duck and the glaze in a large heavy pot and bring to a boil. Remove from the heat and let cool completely (or chill in an ice water bath until cool). …
From emerils.com
From emerils.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love