Wok Smoked Duck With Green Tea And Orange Recipes

BAC HA GREEN TEA SMOKED DUCK: VIT HOM KHOI

Steps:

• In a large mixing bowl, combine pepper, light soy sauce, fish sauce, and sesame oil. Stir and coat the duck and marinate for 30 minutes. Bring a fry pan to medium heat, add oil, then sear and brown the duck breasts skin-side down for 3 minutes. Remove and set aside.
• Place some foil in a wok, add green tea, sugar, rice grains, cassia bark, and star anise. Place a wire rack in the wok and cover.
• Turn heat to high until the wok begins to smoke. Now add the duck breasts skin-side up and reduce the heat to medium. Cover then allow to smoke.
• Turn off heat and allow the duck to rest in the wok for a further 5 minutes.
• Thinly slice the breasts, garnish with a combination of spring onions, chile, and coriander.
• Serve with baguette and soy/chile dipping sauce.

TEA-SMOKED DUCK LEGS WITH MUSHROOM AND ORZO RAGOUT

Steps:

• Mix salt and peppercorns and season duck legs, place in sealed container and let brine overnight. Set up a steamer with a large bamboo basket and cover. In a bowl, mix together molasses, vinegar and five-spice. Brush the glaze on the legs and place in the steamer. Steam for 1 to 1 1/2 hours on low steam, occasionally brushing on more glaze and checking water level. Legs should be tender. Remove steamer and dump out remaining water and wipe clean. Line with foil and add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top and seal with wet cloths around the steamer. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Legs may be served directly form the steamer, or if you wish, pan sear or deep fry in oil to bring out the golden brown color.
• For the ragout: In a large, hot skillet coated lightly with oil, brown garlic and onions, about 5 minutes. Add mushrooms, soy sauce and season. Add orzo and thyme and stir. Deglaze with wine and reduce by 50 percent. Reduce heat to medium and slowly add stock one ladle at a time. Stock should be completely absorbed before adding more. Continue adding stock until a creamy texture is achieved (like risotto). Check for seasoning and whisk in the truffle oil.
• Plating: In a large paste bowl, mound some ragout. Place 2 legs on top, criss-crossed and garnish with thyme sprig and chives.
• Plating: In a large bowl, whisk together Dijon, sambal and limes. Mix with duck, onions and mango. Check for seasoning. Roll in lavash with lettuce and tomato. Slice on the bias. Yield: 2 servings Wine Recommendation: Dutton Ranch, Pinot Noir, Sebastopol Vineyards, Russian River Valley,1995;
• This recipe utilizes the leftovers from above.

TEA SMOKED DUCK

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.

WOK-SMOKED DUCK WITH GREEN TEA AND ORANGE

Steps:

• Pierce the skin of the duck with a fork so the flavor of the marinade can penetrate the meat. In a large bowl, whisk together the soy sauce, water, honey, ginger, garlic, and brown sugar. Squeeze in the juice of the orange, lemon, and lime, reserving the empty rinds. Place the duck in a 2-gallon plastic storage bag, pour in the marinade, and toss in the citrus halves. Seal and refrigerate for 24 hours. The next afternoon, take the duck out of the marinade and pat it dry with paper towels. Stuff the duck cavity with the marinated citrus rinds and discard the rest of the marinade. Fold the wing tips under and tie the legs together with kitchen string. The duck should have a dark coffee color and smell of citrus and ginger.
• The next thing you want to work on is setting up the wok-smoker. Line the bottom of the wok with a piece of heavy-duty aluminum foil. Spread the rice, green tea, and sugar on the foil in an even layer and place the wok on the stovetop. Set the steamer rack insert on top of the foil and turn the heat to high. When the rice starts to smoke, lay the duck on the rack, breast side up. Lower the heat to medium-low and cover tightly with the domed lid. The goal is to impart a sweet, smoky flavor to the duck. Let the duck hot smoke for 20 minutes; then turn the heat off and leave the duck covered in the chamber of smoke for another 10 minutes. You will see and smell a fragrant smoke creeping out from under the lid. As tempting as it is, do not peek under the lid, because all the smoke will escape and with it the smoky flavor.
• Preheat the oven to 375°F. Take the lid off the wok, set the duck on a plate, remove the rack, and discard the foil with the rice. The wok can now be transformed into a roasting pan. Put the rack back inside the wok, place the duck on top, and put the whole thing in the oven without the lid. Roast the duck for 1 hour to crisp the skin and set its deep mahogany color. The legs will jiggle easily when the duck is done.
• As the duck roasts, make the sauce. In a pot over medium-low heat, combine the plum wine, rice wine vinegar, water, cornstarch, ginger, orange peel and juice, soy sauce, and garlic. Cook down for about 15 to 20 minutes, until the sauce thickens enough to coat the back of a spoon. Season with salt and white pepper.
• With a very sharp knife or cleaver, carve the duck and arrange the pieces on a serving platter. Spoon the sauce over the duck and garnish with the sesame seeds.

TEA-SMOKED DUCK BREAST

Steps:

• Cut the duck breasts in half, lengthwise. Trim away any cartilage or membrane, and remove the fillet (a small strip of meat and tendon on the meat-side of the breast that comes off easily; some butchers may have already removed this when boning the duck). Sprinkle equal amounts of the Sichuan pepper-salt on all sides of the duck breasts, then rub with equal amounts of the orange zest. Pat equal amounts of the scallions and the ginger onto the duck breasts, then lay them in a nonaluminum dish, cover tightly and refrigerate overnight. Bring to room temperature before proceeding.
• Heat the oil in a large, heavy-bottomed skillet over medium-high heat until nearly smoking. Sear the duck breasts on the skin side only until dark golden brown. Remove from the heat and reserve.
• Mix all of the smoking ingredients in a small bowl.
• To smoke the duck breasts, prepare a wok (or Dutch oven) by lining it and the lid with two layers of heavy-duty aluminum foil, leaving an overhang of about five inches. Spread the smoking ingredients in the bottom of the wok and place a round cooling or steaming rack about one inch above the smoking mixture, propping it up if necessary with balls of aluminum foil set under the four corners of the rack.
• Set the uncovered wok over high heat and cook until wisps of smoke come from the smoking mixture. Place the duck breasts, skin side down, on the rack. Cover the wok, and crimp the foil edges together, leaving a small escape valve for the smoke. Smoke the duck breasts for four minutes, turn off the heat and let them sit for an additional three minutes before removing the lid. If the duck is too rare for your taste, add a tablespoon of dry rice to the smoking mixture, return the breasts to the rack and smoke for an additional two or three minutes. Let the duck breasts cool, then slice them in thin diagonal slices and serve.