For smoking the duck. Make a double-layered foil basket containing the sugar, rice and tea leaves – this should be open at the top. I enjoy the Chinese approach of tea smoking because it’s easy, fun and fast. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Place the duck breast skin side up on rack, cover the wok and cook on a high heat until smoke appears from the wok. This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Do not open the lid during this time. Hang dry and rest for at least 2 hours. • In place of plums, use any fruit in season. Repeat with the remaining dough. 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. 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. This recipe has been edited by SBS Food and may differ slightly from the series. 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). 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 … 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). To smoke the duck breasts, put a double layer of foil in the bottom of an unoiled wok. Carefully form into a ball of dough and set aside until it is cool enough to handle. 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. Place the duck on a plate on the wire rack. 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. Attach the spit to the rotisserie mechanism and turn on the motor. Good: honey walnut shrimp, tea-smoked duck (small portion for the price). It is prepared by hot smoking a marinated duck over tea leaves and camphor leaves. Allow to rest for 2 minutes before chopping, Chinese style, on the bone. Set the rack back in the wok and fill with water to just below the rack. Frank Shek is the head chef at China Doll. 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. 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. Strain to get 60 ml (1/4 cup) of tamarind water (reserve the rest for another use or discard). 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. Remove the duck from the pan. Smoking food at home can be done. Serve tea-smoked duck as an appetizer at room temperature with toothpicks, or use the meat in stir-fries. Heat a non-stick frying pan over low heat. Lower to medium heat and cook for 10 minutes. For the tamarind and plum sauce, soak the tamarind pulp in the hot water for 10 minutes. Brush the duck with the sauce to glaze it every 30 minutes. 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. Place the basket in the wok, then place a wire rack on top, ensuring the basket isn’t crushed. Mandarins, cherries, cumquats and pineapple all work well. Riesling and Asian, particularly Thai food is a no-brainer, the bright acids of the wine always play nicely with the spicy heat. Grind salt and peppercorns in a spice grinder into a powder. Turn up the temperature to 150°F and continue smoking for three more hours. Combine the tea leaves and sugar and spread over the foil. Make the sauce and smoke the duck in advance. SBS acknowledges the traditional owners of country throughout Australia. 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. Cover with plastic wrap; chill overnight. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. 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. Rub the salt mix over the duck and marinate for 1 hour in the fridge. For Indirect grilling: Skewer the duck on the spit. Due to its complicated preparation, Zhangcha duck was eaten more often at banquets or festive events than as a daily househ… Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Remove the duck, cover in foil and rest for 15 minutes before carving into thin slices. Garnish with the sesame seeds to serve. Add a double pancake and cook for 1–2 minutes. Hang duck in smoking … Pat duck breasts dry. Toss duck with spice mixture and wine in a bowl. Chop the duck in half lengthways. Tea smoked duck with seville orange sauce just might be the perfect recipe for effortlessly elegant entertaining. For the egg noodles, cook the noodles according to the packet directions. Bring to the boil. Place the wok over high heat to start generating smoke. 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. Szechuan Smoked Duck. 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. Take 2 balls of dough. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. Deep-fry each half for 4-5 minutes or until crispy. 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. Cooking The Duck (Evening) In a preheated kitchen oven at 350°F, place duck on an elevated wire rack inside a pan. Line a wok with three layers of foil and tip in the smoking mixture. • If you don’t have a cherry pitter, you can use a small piping nozzle. Combine sugar, tea, Szechuan pepper, salt, ginger and garlic in a bowl and place evenly across the bottom. Keep warm until ready to serve. At the lowest possible temperature, smoke the duck for around three hours using a wood of choice (fruit, nut). A Chinese restaurant in Redwood City that specializes in spicy northern Sichuan food was where we ate on the weekend. Place the cherry on the nozzle tip and push down to remove the pit. To serve, place the duck, cherry sauce, pancakes and carrot, spring onion and chilli on separate plates and have guests roll their own pancakes. Turn off the heat and let the smoke dissipate slightly before opening the lid. Check the seasoning. Tea-smoked duck is a signature of Szechuan cuisine. | All vegetables are medium size and peeled, unless specified. | All herbs are fresh (unless specified) and cups are lightly packed. This duck recipe will get you some truly tasty duck. 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. Rub the duck inside and out with the pepper mix and place on a plate. 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. Pat dry with paper towels. 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 Great for parties or holidays, a smoked whole duck is actually not that hard to make. 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. | All vegetables are medium size and peeled, unless specified. SBS acknowledges the traditional owners of country throughout Australia. This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Just open windows and turn on the extractor fan! 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. Heat the wok over high heat for 10 minutes or until smoke starts to form. 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