Teresa's Recipes
Tea Smoked Duck
Tea Smoked Duck is a captivating dish that combines the rich, succulent flavors of duck with the aromatic smokiness of tea leaves. This traditional Chinese delicacy is not just a feast for the palate but also a visual delight, as the beautifully caramelized skin glistens invitingly. The unique smoking method infuses the meat with a distinct flavor that transports you to the bustling streets of China, where this dish is often enjoyed during festive occasions and family gatherings.
Ingredients
- 1 (about 4-5 lbs) Whole duck
- 2 teaspoons Salt
- 1 teaspoon Szechuan peppercorns
- 1/4 cup Black tea leaves
- 2 whole Star anise
- 2 tablespoons Brown sugar
- 1/2 cup (uncooked) Rice
- Steamed, as desired Vegetables (for serving)
- As desired Steamed rice (for serving)
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 15g
- Protein: 40g
- Sodium: 600mg
- Sugar: 5g
Instructions
- Clean the duck thoroughly and pat it dry with paper towels. Rub the entire duck, inside and out, with salt and Szechuan peppercorns, ensuring an even coating.
- In a wok or large pot, heat over high heat. Add the star anise, black tea leaves, brown sugar, and uncooked rice. Stir the mixture briefly to combine.
- Place a rack above the mixture in the wok or pot, ensuring it sits securely above the smoking ingredients. Carefully place the duck on the rack.
- Cover the wok or pot tightly with a lid and heat over high heat until you see smoke begin to escape. Once smoking, reduce the heat to low and smoke the duck for about 1 hour.
- While the duck is smoking, preheat your oven to 375°F (190°C).
- After smoking, transfer the duck to a roasting pan, skin side up. Roast it in the preheated oven for about 30 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- Once cooked, remove the duck from the oven and let it rest for a few minutes before carving. Serve the duck with steamed rice and your choice of vegetables.
Tips
- For an even deeper flavor, marinate the duck in a mixture of soy sauce, ginger, and garlic for a few hours before smoking.
- Experiment with different types of tea, such as oolong or jasmine, to create variations in flavor.
- Ensure the wok or pot is tightly sealed during smoking to trap the smoke effectively.