Tea Smoked Duck With Smoked Walnuts Recipe - Cooking Index
Tea Smoked Duck With Smoked Walnuts Recipe - Cooking Index
| 1/4 cup | 59ml | Soy sauce |
| 2 tablespoons | 30ml | Chinese Black Tea |
| 2 tablespoons | 30ml | Szechwan peppercorns - toasted and crushed |
| 1 teaspoon | 5ml | Five spice powder |
| 3 cups | 711ml | Water |
| 1 | Duckling - (4.5 lbs.), split | |
| 12 | Walnuts - unshelled | |
| 1/2 cup | 118ml | Chinese Black Tea |
| 1/2 cup | 118ml | Hickory chips |
| 1/2 cup | 80g / 2.8oz | Brown sugar - packed |
| Chinese plum sauce | ||
| Mandarin pancakes or flour tortillas | ||
| 6 | Scallions |
Mix soy sauce, 2T black tea, peppercorns, and five-spice powder with 3 cups of water.
Remove all visible fat from duck halves. Place duck in non-reactive bowl. Cover with tea mixture and add additional water if necessary to barely cover. Crack walnuts lightly, but leave in shell and add to marinade. Marinate, refrigerated for 24 hours.
Mix 1/2 cup black tea, hickory chips, and brown sugar. Put in smoker tray. Smoke-cook duck at 200F for about 2 hours or until meat thermometer registers 170F at thickest point. Add cracked walnuts to the smoker 15 minutes before duck is ready.
Preheat broiler. Remove duck and walnuts. Shell walnuts. Broil duck briefly skin side up to crisp skin if desired. Slice from bone and serve with Chinese plum sauce, mandarin pancakes, whole scallions and smoked walnuts. Serve warm or at room temperature.
Posted to the BBQ List by Bill Ackerman <[email protected]> on Apr 18, 1998.
Source:
Smoked Foods Cookbook, Vol.1 by Cookshack
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