Try thin slices over a salad, or make smoked-duck sandwiches for a picnic. Smoked Duck with “Causa” and a Cobnut Vinaigrette. And lining the smoker is critical as the sugar melts and it all becomes a big hard glob of rice, tea leaves, and sugar. The fattiness in the duck plays a nice counterpoint to the brightness in the Riesling, creating balance in mouthfeel. Cut the duck breasts in half, lengthwise. Just know that they, in general, use wood chips, so to make this recipe, I recommend you line it with foil as well and use the rice, tea, and sugar. Tea Smoked Duck Breast with Duck Liver Ravioli Tenplay wonton wrappers, duck stock, pear, baby spinach, vegetable oil and 20 more Smoked Duck Breast, Spinach Pikelet, Peach & Coriander Chutney The West Australian milk, rice wine vinegar, egg, spinach, pepper, flour, salt, lemon zest and 6 more 1 Tbsp kosher salt. Mix together the rice, sugar, dried thyme, and peppercorns, if using. But I wanted to do something different. https://www.bradleysmoker.com/recipe/perfect-smoked-duck-breast Put the scallions and ginger slices in the cavity. Cover wok and seal tightly to prevent smoke from escaping. Directions for: Smoked Tea-Rubbed Duck Breast Ingredients. This dish is not complicated and is sure to “WOW’ anyone you serve it to. The Chinese method of home smoking is surprisingly easy and eliminates duck's fattiness while preserving its flavor. Learn how your comment data is processed. Marinate duck (skin side up), chilled, at least 2 hours or overnight. A bit of a production, bue very well worth it. Turn on high heat. 4 boneless skin-on duck breasts. Combine the tea leaves and sugar and spread over the foil. Remove from refrigerator and bring to room temperature before cooking (about 1 hour). Make a fairly quick and elegant meal using duck breasts smoked with tea leaves, and serve with a spicy home-made plum sauce. The duck is perfect when cooked to 135° as suggested - pink but warm in the middle. Place the duck (throw the rice and tea away) into a roasting pan and roast the duck for 1 hour and 15 minutes, or until the skin starts turning crispy. Place a drip pan underneath. Then, put a shelf on it and add the duck leg on the shelf. Notify me of follow-up comments by email. 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. Lemon Herb Duck Breast View Recipe. Rinse breasts and pat dry. Though many people see smoking as a process meant for professionals, or at least for doing outdoors, this procedure—done mostly in a wok—is simple and produces a mean smoked duck. To our taste, that yields the perfect degree of doneness. This is a fun & delicious recipe! 1 Tbsp onion powder. Place another sheet of aluminium foil over the tea mixture, shiny side down. it is essentially a sort of a stuffed potato cake. Heat a 12-inch heavy skillet over moderately high heat until hot but not smoking, then swirl in vegetable oil. Line the wok or skillet with aluminum foil. Turn and cook 1 minute more. Along with foie gras, it is one of the most expensive and most delicious ingredients in the salad. Smoked Duck Recipe Directions. Just remember to line your wok or skillet with foil, otherwise, it’s into the trash can…. Cook Time 2 Hours. Heat wok, uncovered, over high heat, until steady wisps of smoke begin to appear, 5 to 10 minutes. cinnamon stick, black tea leaves, duck, star anise, reduced sodium soy sauce and 3 more Smoked Duck Pizza with Hoisin chowhound.com shredded Monterey Jack cheese, duck breast, hoisin sauce, red pepper flakes and 3 more Tea Smoked Duck Breasts is a spectacular dish that is not complicated to make but is sure to “WOW’ anyone you serve it to.. Put the duck in a hotel pan, weight it down, and refrigerate it for 1-2 days. Score the fat on the duck breast, remove any sinue from the flesh side. Pellets Maple. Required fields are marked *. Multi award winning - it seems many agree it’s the best! Easy to make, and good for four people. A quick sear in the pan after smoking, and I had a perfectly cooked duck breast with crispy skin, and a delicate smoky flavor laced with the sweet aroma of cinnamon. Tea Smoked Duck with Seville Orange Sauce. Also used this recipe for turkey breast & it turned out to be the most splendid, moist turkey breast ever. 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 Bon appétit! 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 the thyme sprigs evenly over the top. Reduce heat to moderate, then cover wok and, using oven mitts, fold overhang from wok and lid together, crimping to seal tightly (foil will be very hot). Grind the tea, peppercorns, coriander seeds, anise seeds, and allspice in a coffee or spice grinder … The duck breast comes out to a medium rare doneness and the meat is tender and juicy. Directions. Arrange the duck on a platter, spoon over the sauce and serve with the noodles on the side. Place duck on rack, breast side up. Remove duck from brine; pat dry with paper towels. Toast peppercorns and salt in a dry small heavy skillet over moderately low heat, stirring mixture and shaking skillet occasionally, until peppercorns are fragrant, 3 to 5 minutes. Place duck breasts, skin-side up, on grill rack in the smoker. For the tamarind and plum sauce , soak the tamarind pulp in the hot water for 10 minutes. Browse by Category. The kitchen of LindySez will empower you to cook with confidence. 1 tsp red pepper flakes. Easy to toss away in the foil once it cools. Transfer duck to wire rack set in a sheet pan. Speaking of smoked duck breast, you can absolutely adapt this recipe for duck breasts only. Then cook them under middle heat for 20 minutes. Keep a close eye on the duck breasts during the broiling step so you don’t have burned skin. Put a large sheet of tin foil on the bottom of an iron wok (uncoated), and spread tea, rice, brown sugar and orange peel evenly on the tin foil. “Beautiful, mild-flavoured smoke and rich sweet meat - a real treat.” Felicity Cloake, The Guardian 2013 Drizzle with honey. The two work well together because they complement, not supplement one another. Ingredients. 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