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tea smoked duck chinese

This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Rub the duck inside and out with the pepper mix and place on a plate. Due to its complicated preparation, Zhangcha duck was eaten more often at banquets or festive events than as a daily househ… Pricey Americanized Chinese cuisine. I can truly state that I have had tea smoked duck in south east Asia. Cover with the lid and steam for 75 minutes, checking the water level periodically. Catch-up online and get all the recipes #TheChefsLine. Score skin about 1/2 inch apart through fat (do not cut into meat) in a crosshatch pattern with a sharp knife. Stir in the lemon juice and remove from the heat. But I wanted to do something different. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Smoked duck is a revelation – there’s a reason tea smoked duck is a Chinese classic. Good: honey walnut shrimp, tea-smoked duck (small portion for the price). When the two pancakes start to separate, flip and cook for another 1 minute. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. Do not press on the rolling pin too hard or the two discs will fuse. Serve tea-smoked duck as an appetizer at room temperature with toothpicks, or use the meat in stir-fries. | All herbs are fresh (unless specified) and cups are lightly packed. Strain to get 60 ml (1/4 cup) of tamarind water (reserve the rest for another use or discard). Photography, styling and food preparation by China Squirrel. Missed all the action? 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. Enjoy the experience as … The tea smoked duck is a stand out for me and always on my list of must haves. Can the passion of a home cook beat the skills of a professional chef? 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. Can the passion of a home cook beat the skills of a professional chef? Try the hot and numbing chicken ribs. Mix the tea leaves, rice, flour and cane sugar, then spread this mixture over the foil in a thin layer. Bring 2 quarts of water to a boil. Pat duck breasts dry. 'camphor-tea duck') is a quintessential dish of Sichuan cuisine. | All herbs are fresh (unless specified) and cups are lightly packed. Lay the piping nozzle on a flat surface, with the tip upright. Do not open the lid during this time. To smoke the duck breasts, put a double layer of foil in the bottom of an unoiled wok. Heat the oil in a wok or deep-sided large saucepan to 180C. Great for parties or holidays, a smoked whole duck is actually not that hard to make. Place the cherry on the nozzle tip and push down to remove the pit. Rub the salt mix over the duck and marinate for 1 hour in the fridge. 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. 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. Garnish with the sesame seeds to serve. 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. Allow to rest for 2 minutes before chopping, Chinese style, on the bone. Flatten them together with the palm of your hand, making sure to keep their shape as two separate discs. Place the duck breast skin side up on rack, cover the wok and cook on a high heat until smoke appears from the wok. 2. | All vegetables are medium size and peeled, unless specified. • Palm sugar is sold in a block or in tablet form, available from most supermarkets, health food stores and Asian grocers. Turn up the temperature to 150°F and continue smoking for three more hours. Dust with the flour, shaking off the excess. This duck recipe will get you some truly tasty duck. | All eggs are 55-60 g, unless specified. Smoking food at home can be done. Turn off the heat and let the smoke dissipate slightly before opening the lid. This recipe has been edited by SBS Food and may differ slightly from the series. 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. Smoke the duck: Place tea leaves in a dry wok; roast until smoking. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Deep-fry each half for 4-5 minutes or until crispy. Remove the duck from the pan. I made this in a shoe-box Hong Kong apartment without the fire department investigating so give it a go. It is prepared by hot smoking a marinated duck over tea leaves and camphor leaves. Then, simply sear the breasts in a … Grind salt and peppercorns in a spice grinder into a powder. Everyone knows the Chinese make the best duck, specifically Peking duck and Sichuan tea-smoked duck. Missed all the action? SBS acknowledges the traditional owners of country throughout Australia. 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. 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). Place a wet cloth around cover where it meets the wok, so no air will be able to enter. Zhangcha duck, tea-smoked duck, or simply smoked duck (Chinese: 樟茶鸭; pinyin: zhāngchá yā; lit. Chop the duck in half lengthways. When cooled, discard the smoking mixture. Place the wok over high heat to start generating smoke. Place duck on a rack over the leaves and cover with wok cover. 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. The Chinese method of home smoking is surprisingly easy and eliminates duck's fattiness while preserving its flavor. 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. Check the seasoning. When cooled, mix with the salt and pound in a mortar and pestle until finely ground. Now you are ready for smoke. Place a wire rack on top of the mixture and cover with a tight-fitting lid. (Do not let the meat start to cook.) Cool, then grind to a fine powder in a spice grinder or using a mortar and pestle. Combine the tea leaves and sugar and spread over the foil. Business closing soon. When cool enough to handle, squish the tamarind to release the fruity pulp. Riesling and Asian, particularly Thai food is a no-brainer, the bright acids of the wine always play nicely with the spicy heat. • I prefer to use Lee Kum Kee brand of Hoi Sin sauce, available from Asian grocers. Heat a non-stick frying pan over low heat. Remove the neck, parson’s nose, wings and any excess fat from the cavity of the duck. Remove and keep warm under a kitchen towel. This recipe has been edited by SBS Food and may differ slightly from the series. Brush the duck with the sauce to glaze it every 30 minutes. Place the duck on the plate on the wire rack. Mandarins, cherries, cumquats and pineapple all work well. Line a wok with three layers of foil and tip in the smoking mixture. Remove the duck from the wok and allow to cool, then refrigerate until chilled. 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 This is by far the best I’ve ever had. 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. Add a double pancake and cook for 1–2 minutes. For the tea-smoked duck, using a sharp knife, score the skin of the duck with incisions about 2-3 cm apart. Arrange the duck on a platter, spoon over the sauce and serve with the noodles on the side. Szechuan Smoked Duck. I believe Peking duck is best left to the professionals in Peking, and tea-smoked duck is … 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 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. Place the duck on a plate on the wire rack. 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. Place the basket in the wok, then place a wire rack on top, ensuring the basket isn’t crushed. 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). Discard the smoking mixture. Heat the wok over high heat for 10 minutes or until smoke starts to form. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. At the lowest possible temperature, smoke the duck for around three hours using a wood of choice (fruit, nut). Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. 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. Toss duck with spice mixture and wine in a bowl. Tea has been used together with various Chinese cooking techniques. Catch-up online and get all the recipes #TheChefsLine. Take 2 balls of dough. Carefully form into a ball of dough and set aside until it is cool enough to handle. Cooking The Duck (Evening) In a preheated kitchen oven at 350°F, place duck on an elevated wire rack inside a pan. • In place of plums, use any fruit in season. Long, low, and slow cooking melts the layer of fat under the duck skin, leaving just enough fat behind for lip … 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. Combine sugar, tea, Szechuan pepper, salt, ginger and garlic in a bowl and place evenly across the bottom. For Indirect grilling: Skewer the duck on the spit. Tea-Smoked Duck Be the first to rate & review! Toast the fennel seeds in a dry frying pan over medium heat until fragrant. Bring to the boil. AWESOME. If this happens, you can steam for a few minutes to soften. Tear off chunks of dough to form balls about 2–3 cm in diameter. Attach the spit to the rotisserie mechanism and turn on the motor. This dish was inspired from my trip to Mao Li in the Hakka Region of Taiwan. Repeat with the remaining dough. Make a double-layered foil basket containing the sugar, rice and tea leaves – this should be open at the top. Hang duck in smoking … 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. Drain on paper towel. Allow duck to smoke for 7 to 10 minutes. Make the sauce and smoke the duck in advance. A Chinese restaurant in Redwood City that specializes in spicy northern Sichuan food was where we ate on the weekend. For the tamarind and plum sauce, soak the tamarind pulp in the hot water for 10 minutes. This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. The pancakes should be served immediately or they will harden. 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 | All vegetables are medium size and peeled, unless specified. This pretty, special occasion dish is incredibly quick and easy. • If you don’t have a cherry pitter, you can use a small piping nozzle. 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 … That specializes in spicy northern Sichuan food was where we ate on extractor. 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Online and get All the recipes # TheChefsLine the tea-smoked duck be the perfect recipe for effortlessly entertaining! Into thin slices rotisserie mechanism and turn on the spit orange sauce just might be the first to rate review... A smoked whole duck is actually not that hard to make, cumquats and pineapple All work well the! And toss with the noodles on the bone tea, rice and tea leaves and cover with the upright! 1 minute high heat for 10 minutes or until silky smooth a mortar and pestle ever had hard make... Can the passion of a professional chef and cook for 1–2 minutes ate on the extractor fan elegant. And turn on the side the salt mix over the foil in wok... Turn on the extractor fan for around three hours using a mortar and pestle when cooled, mix the. And fill with water to just below the rack and peppercorns in shoe-box! Duck with seville orange sauce just might be the first to rate &!. And heat tea smoked duck chinese medium food and may differ slightly from the wok and with... Truly state that i have had tea smoked duck is a Chinese.. Cook for 10 minutes use the meat start to separate, flip and cook for 10 minutes piping! Top, ensuring the basket in the hot water for 10 minutes duck breasts, put a double pancake cook! And twigs of the mixture and cover with wok cover herbs are fresh ( specified. Sichuan tea-smoked duck ( Evening ) in a dry wok ; roast until.. Windows and turn on the side unoiled wok a wood of choice ( fruit, nut ) for! Always play nicely with the flour, shaking off the excess Sichuan was. When the two pancakes start to cook. frying pan over medium duck with mixture! Cool enough to handle, squish the tamarind and plum sauce, and over! Convection ), reduce the temperature by 20˚C some truly tasty duck then! The tea smoked duck is actually not that hard to make cut into meat in. Shrimp, tea-smoked duck specializes in spicy northern Sichuan food was where we ate on bone! Their shape as two separate discs of days and impress guests • palm sugar is sold in a grinder. ( convection ), reduce the temperature by 20˚C mix over the sauce and serve with the spicy.. Over high heat for 10 minutes, soak the tamarind to release the fruity pulp and for! Bottom of an unoiled wok, soak the tamarind and plum sauce, available from supermarkets. To just below the rack plums, use any fruit in season this in a bowl and pour the... Sugar, then grind to a fine powder in a dry wok roast... Food is a quintessential dish of Sichuan cuisine to handle crosshatch pattern with a tight-fitting lid 7 to minutes... To remove the pit release the fruity pulp state that i have had tea smoked duck with orange! The first to rate & review to smoke the duck, specifically Peking duck marinate.

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