Turn up the temperature to 150°F and continue smoking for three more hours. I enjoy the Chinese approach of tea smoking because it’s easy, fun and fast. I believe Peking duck is best left to the professionals in Peking, and tea-smoked duck is … Enjoy the experience as … Lower to medium heat and cook for 10 minutes. Riesling and Asian, particularly Thai food is a no-brainer, the bright acids of the wine always play nicely with the spicy heat. Set aside for 20 minutes. Check the seasoning. Smoked duck is a revelation – there’s a reason tea smoked duck is a Chinese classic. When the two pancakes start to separate, flip and cook for another 1 minute. It is fairly simple to smoke duck at home; just be sure to use caution when handling hot pans and ensure you extinguish the tea before putting it … 2. Szechuan Smoked Duck. Ingredients 1 duck (about 1.6 kg) 60 g sea salt 2 tbsp Sichuan peppercorns 185 g soft brown sugar 200 g uncooked jasmine rice 50 g jasmine tea leaves plain four, for dusting vegetable oil, to deep-fry This dish was inspired from my trip to Mao Li in the Hakka Region of Taiwan. This recipe has been edited by SBS Food and may differ slightly from the series. The powerful smoke and rich meat is perfectly offset by the other hot and sour ingredients used in the region. When cooled, discard the smoking mixture. Dust with the flour, shaking off the excess. Discard the smoking mixture. Bring 2 quarts of water to a boil. Attach the spit to the rotisserie mechanism and turn on the motor. Good: honey walnut shrimp, tea-smoked duck (small portion for the price). 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. | All herbs are fresh (unless specified) and cups are lightly packed. Carefully form into a ball of dough and set aside until it is cool enough to handle. Place the cherry on the nozzle tip and push down to remove the pit. Exclusive TV sneak peeks, recipes and competitions, Tea-smoked duck with tamarind and plum sauce (China Squirrel), Episode guide | Adam Liaw's Road Trip for Good, Episode guide | Palisa Anderson's Water Heart Food, Have an Epiphany over this French dessert, Meet Donna Hay’s magic no-flour chocolate cake, 19 very tasty ways to use up festive leftovers, Step aside, ham sambos: 9 tasty ways to use up your Christmas ham. Heat a non-stick frying pan over low heat. This recipe has been edited by SBS Food and may differ slightly from the series. Everyone knows the Chinese make the best duck, specifically Peking duck and Sichuan tea-smoked duck. To serve, place the duck, cherry sauce, pancakes and carrot, spring onion and chilli on separate plates and have guests roll their own pancakes. Cooking The Duck (Evening) In a preheated kitchen oven at 350°F, place duck on an elevated wire rack inside a pan. Roll out to form a thin “double” pancake (you want to aim for as thin as you can get, about 2 mm for each pancake). Make a double-layered foil basket containing the sugar, rice and tea leaves – this should be open at the top. For Indirect grilling: Skewer the duck on the spit. Mix the tea leaves, rice, flour and cane sugar, then spread this mixture over the foil in a thin layer. Pat dry with paper towels. Place a bamboo steamer into the wok, cover the wok with a lid, once the wok is hot and smoking, place the duck breast skin-side up in the steamer, place lid back on wok and smoke for 6-8 minutes or until smoked to your liking. Repeat with the remaining dough. Rub the salt mix over the duck and marinate for 1 hour in the fridge. Mix the smoking ingredients together in a bowl and pour over the foil. At the lowest possible temperature, smoke the duck for around three hours using a wood of choice (fruit, nut). Due to its complicated preparation, Zhangcha duck was eaten more often at banquets or festive events than as a daily househ… Repeat with the remaining pancakes. Frank Shek is the head chef at China Doll. Add a double pancake and cook for 1–2 minutes. Catch-up online and get all the recipes #TheChefsLine. Set the rack back in the wok and fill with water to just below the rack. Flatten them together with the palm of your hand, making sure to keep their shape as two separate discs. SBS acknowledges the traditional owners of country throughout Australia. Cool, then grind to a fine powder in a spice grinder or using a mortar and pestle. The cooking involves marinating a duck overnight, then steaming and smoking it over a sweet, aromatic blend of black tea leaves, brown sugar, star anise, Sichuan peppercorns and cinnamon. Score skin about 1/2 inch apart through fat (do not cut into meat) in a crosshatch pattern with a sharp knife. Take 2 balls of dough. This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Pricey Americanized Chinese cuisine. Allow to rest for 2 minutes before chopping, Chinese style, on the bone. The Chinese method of home smoking is surprisingly easy and eliminates duck's fattiness while preserving its flavor. This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Serve tea-smoked duck as an appetizer at room temperature with toothpicks, or use the meat in stir-fries. Remove the neck, parson’s nose, wings and any excess fat from the cavity of the duck. All reviews tea smoked duck crispy skin chicken rice peking duck pancakes long beans chinese meal an institution quick service delicious food salt and pepper dishes booking Review tags are currently only available for English language reviews. Turn off the heat and let the smoke dissipate slightly before opening the lid. Cover with plastic wrap; chill overnight. Hang duck in smoking … Brush half of 1 ball with sesame oil and place the other ball on top. You can spread the process out over the course of days and impress guests. Business closing soon. Tear off chunks of dough to form balls about 2–3 cm in diameter. Ingredients 2 duck breasts 1 tbsp fennel seeds 1 tbsp sea salt ½ cup jasmine tea ½ cup uncooked jasmine rice ½ cup brown sugar Great for parties or holidays, a smoked whole duck is actually not that hard to make. When cool enough to handle, squish the tamarind to release the fruity pulp. • Palm sugar is sold in a block or in tablet form, available from most supermarkets, health food stores and Asian grocers. Chop the duck in half lengthways. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. Grind salt and peppercorns in a spice grinder into a powder. A Chinese restaurant in Redwood City that specializes in spicy northern Sichuan food was where we ate on the weekend. Place the wok over high heat to start generating smoke. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Allow duck to smoke for 7 to 10 minutes. For the Chinese pancakes, combine the flour and hot water in a bowl, stirring consistently until the flour clumps (you may not need to add all the water). 'camphor-tea duck') is a quintessential dish of Sichuan cuisine. Place the duck, breast side up, on the rack, cover with a tight-fitting lid and smoke for 5 minutes, then turn the duck over, cover and smoke for another 5 minutes. Smoke the duck: Place tea leaves in a dry wok; roast until smoking. | All eggs are 55-60 g, unless specified. | All eggs are 55-60 g, unless specified. I've tea-smoked pressed tofu (see Asian Tofu for my recipe) and most recently, I tea-smoked a chicken for a Lunar New Year dinner with friends. Toast the fennel seeds in a dry frying pan over medium heat until fragrant. When cooled, mix with the salt and pound in a mortar and pestle until finely ground. This pretty, special occasion dish is incredibly quick and easy. When ready to cook, if using a charcoal grill, place all the wood chips and the Tea-Smoking Mixture, if desired, on the coals. Place the tamarind water and the remaining ingredients in a small saucepan and bring to a simmer over medium heat for about 5 minutes or until the plums are soft. Do not open the lid during this time. ½ cup dry jasmine tea leaves; ½ cup packed brown sugar, light or dark; ½ cup raw rice; 5 finger lengths home-dried orange or tangerine peel, torn into small pieces; 5 tablespoons Chinese cassia bark, broken into small bits before measuring, or three 2-inch cinnamon sticks, broken into small bits; 6–7 cups corn or peanut oil, for deep-frying Bring to the boil. SBS acknowledges the traditional owners of country throughout Australia. The extensive menu offered a lot, so we got magic spicy chicken, war won ton, pancakes with green onions, tea smoked duck, combo chow mein, and flaming dragon fish filets. Try the hot and numbing chicken ribs. Make the sauce and smoke the duck in advance. Drain, refresh in iced water, then drain again. For the tea-smoked duck, using a sharp knife, score the skin of the duck with incisions about 2-3 cm apart. Tea smoked duck with seville orange sauce just might be the perfect recipe for effortlessly elegant entertaining. and smoke for about 3 to 3 1/2 hours or until the internal temperature reaches 170 F/77 C. Remove the duck from the smoker and let it rest for 10 … Remove everything from the wok - be careful as the smoking mixture will be very hot. Arrange the duck on a platter, spoon over the sauce and serve with the noodles on the side. Mandarins, cherries, cumquats and pineapple all work well. Photography, styling and food preparation by China Squirrel. Zhangcha duck, tea-smoked duck, or simply smoked duck (literally: 樟茶鸭 zhāngchá yā, camphor-tea duck) is perhaps THE quintessential dish of Sichuan cuisine. Average: white rice Below: chow fun noodles a tad too thick and bland, crispy noodles are crispy but lack flavor, sautéed garlic spinach needs more flavor. The tea smoked duck is a stand out for me and always on my list of must haves. • In place of plums, use any fruit in season. • I prefer to use Lee Kum Kee brand of Hoi Sin sauce, available from Asian grocers. Pat duck breasts dry. There are a few famous tea cuisine dishes such as Hang Zhou city’s Dragon Well Tea Shrimps (Long Jin Xia Ren) and Empress Dowager’s favourite Tea and Camphor Smoked Duck (Zhang Cha Ya) from Sze Chuan province and the ever popular street snack Tea Spiced Eggs (Cha Ye Dan). Remove and keep warm under a kitchen towel. This is by far the best I’ve ever had. Remove the duck from the pan. Brush the duck with the sauce to glaze it every 30 minutes. Catch-up online and get all the recipes #TheChefsLine. For the tamarind and plum sauce, soak the tamarind pulp in the hot water for 10 minutes. Tea-smoked duck is a signature of Szechuan cuisine. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Keep warm until ready to serve. This is my version of Peking duck pancakes but I'm cooking duck breasts (instead of a whole duck) that have been rubbed in a fennel salt and smoked over jasmine tea alongside a sweet-salty-tart fresh cherry sauce. Heat a frying pan over medium-low heat, add the duck, skin-side down, and cook for 8 minutes, or until the skin has browned and most of the fat has rendered. 1-4 to 5 pound duck, trimmed of extra fat and skin; 1/2 cup toasted sesame oil; 1 batch Szechuan Rub (recipe follows) 1 batch Picante Beer Marinade (recipe follows) Rinse the duck inside and out under cold running water, removing the giblets and neck. Deep-fry each half for 4-5 minutes or until crispy. | All vegetables are medium size and peeled, unless specified. Once the smoke starts billowing in a steady volume, cover the wok with a tight-fitting lid, reduce the heat to medium and smoke the duck for 15 minutes. Remove the duck from the wok and allow to cool, then refrigerate until chilled. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. If this happens, you can steam for a few minutes to soften. Remove the duck, cover in foil and rest for 15 minutes before carving into thin slices. | All herbs are fresh (unless specified) and cups are lightly packed. Now you are ready for smoke. Long, low, and slow cooking melts the layer of fat under the duck skin, leaving just enough fat behind for lip … Lay the piping nozzle on a flat surface, with the tip upright. Hang dry and rest for at least 2 hours. For the duck, dry toast the peppercorns and salt for 1-2 minutes in a small frying pan over medium heat until fragrant being careful not to burn the peppercorns. I made this in a shoe-box Hong Kong apartment without the fire department investigating so give it a go. Heat the wok over high heat for 10 minutes or until smoke starts to form. Combine the tea leaves and sugar and spread over the foil. | All vegetables are medium size and peeled, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Heat the oil in a wok or deep-sided large saucepan to 180C. • If you don’t have a cherry pitter, you can use a small piping nozzle. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Missed all the action? Can the passion of a home cook beat the skills of a professional chef? Quickly open the wok, place the duck on the wire rack, return the lid, reduce the heat to medium and smoke the duck for about 20 minutes. Photography, styling and food preparation by China Squirrel. Toss duck with spice mixture and wine in a bowl. Place the duck breast skin side up on rack, cover the wok and cook on a high heat until smoke appears from the wok. I can truly state that I have had tea smoked duck in south east Asia. Missed all the action? Can the passion of a home cook beat the skills of a professional chef? AWESOME. Place the duck on the plate on the wire rack. Strain to get 60 ml (1/4 cup) of tamarind water (reserve the rest for another use or discard). Rub the duck inside and out with the pepper mix and place on a plate. Tea-Smoked Duck Be the first to rate & review! Drain on paper towel. Place a wet cloth around cover where it meets the wok, so no air will be able to enter. Do not press on the rolling pin too hard or the two discs will fuse. It is prepared by hot smoking a marinated duck over tea leaves and camphor leaves. For the cherry sauce, add all the ingredients to a saucepan, except for the lemon juice, and heat over medium. Tea has been used together with various Chinese cooking techniques. Zhangcha duck, tea-smoked duck, or simply smoked duck (Chinese: 樟茶鸭; pinyin: zhāngchá yā; lit. Combine sugar, tea, Szechuan pepper, salt, ginger and garlic in a bowl and place evenly across the bottom. Some cookbooks and authors have used leaves and twigs of the camphorplant in smoking due to the dish's name, but this is a misunderstanding. For smoking the duck. For the egg noodles, cook the noodles according to the packet directions. But I wanted to do something different. Just open windows and turn on the extractor fan! Place noodles in a bowl and toss with the sesame oil, oyster sauce and soy sauce, and caster sugar to taste. Grill until the skin is dark golden brown and the meat is tender, 1 … Then, simply sear the breasts in a … Garnish with the sesame seeds to serve. Smoking food at home can be done. 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. Exclusive TV sneak peeks, recipes and competitions, Tea-smoked duck with Chinese pancakes and cherry sauce (China Squirrel), Episode guide | Adam Liaw's Road Trip for Good, Episode guide | Palisa Anderson's Water Heart Food, Have an Epiphany over this French dessert, Meet Donna Hay’s magic no-flour chocolate cake, 19 very tasty ways to use up festive leftovers, Step aside, ham sambos: 9 tasty ways to use up your Christmas ham. Line a wok with three layers of foil and tip in the smoking mixture. Cover with the lid and steam for 75 minutes, checking the water level periodically. Camphor Tea Smoked Duck THE BUZZ: Seletar Hill Restaurant offers some of the best Chinese cuisine in Singapore, serving a tantalising collection of dishes that are suitable for family gatherings, catching up with friends and colleagues. When the sauce starts to bubble, turn the heat to low and simmer for 10-15 minutes, or until the cherries start to break down. 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The passion of a professional chef cloth around cover where it meets the wok and fill water., particularly Thai food is a Chinese classic half for 4-5 minutes or until smoke to! Always on my list of must haves release the fruity pulp a stand for!, Chinese style, on the plate on the extractor fan attach the spit to the packet directions that! Medium heat and let the meat in stir-fries neck and very quickly the... The piping nozzle on a plate balls about 2–3 cm in diameter cooled mix! And steam for 75 minutes, checking the water level periodically differ slightly from heat...
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