To finish them, in a sauté pan, heat the 2 teaspoons [[the amount you call out isn’t possible because in ingred list you have 2 teaspoons]] of the vegetable oil over medium-high heat. As an Amazon Associate I earn from qualifying purchases. Add the breasts, skin side down, and cook until the skin is crisp. Place over high heat until you see wisps of smoke, 3–5 minutes. For a more cooked-through result, smoke … Great for parties or holidays, a smoked whole duck is actually not that hard to make. 4. Place the duck in the center of the smoking grate and insert the temperature probes (if using a digital … © 2021 Hunter Angler Gardener Cook, All Rights Reserved. In the upper left-hand corner of each channel’s reading on Smoke are the recorded Max and Min temperatures reached. This makes things much easier. But Pekin or Moulard duck breasts would be more traditional. You will hear lots of snapping, crackling, and popping. Smoked duck lends itself to a variety of dishes. Smoke the Duck. Add the mushrooms and toss to coat with the oil remaining in the pan. Once the breasts have cured sufficiently, rinse off the cure and pat them dry. Cook for 1 hour and 20 minutes. Turn off the fire and transfer the wok outdoors for a while until the smoke dissipates. Wait for the mixture to smoke. Be sure to have your stove exhaust fan on high. 1. While the duck is smoking, you can baste the liquid ingredients on the top of the duck a couple times after a couple hours. will only need 24 hours in the cure. Ideally, fatty duck breasts, from either store-bought birds or fat mallards, pintail, canvasbacks, wood ducks, specklebelly geese or Canada geese. Tea-smoked duck is a signature of Szechuan cuisine. Place the rack inside the wok and put the duck breast on top. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Tea smoked duck breast can be done on the stovetop, too, which makes it far more convenient for people who don’t own a smoker. And all that flavor comes from a foil packet filled with tea, rice, brown sugar, spices, and citrus zest. Add the sugar, soy sauce, and stock and toss to combine. It’s pretty well impossible to get the duck into the smoker without getting caught in a cloud of smoke. Give the brown sugar soy glaze a final whisk, then brush the duck all over. Riesling and Asian, particularly Thai food is a no-brainer, the bright acids of the wine always play nicely with the spicy heat. Smoked Duck Breast with caramelized squash, onions, bacon & spinach. Moisten the duck breasts evenly with the wine, then coat with the spice mixture. Most duck breasts (mallard, Pekin, pintail, etc.) By Hank Shaw on December 13, 2017, Updated June 11, 2020 - 3 Comments. Smoked duck is a revelation – there’s a reason tea smoked duck … I normally use fat wild duck breasts from mallards and pintail, or specklebelly goose breasts here. To cook the vegetables, turn the heat to high under the same pan you used to crisp the skin of the duck. Wrap each breast individually in plastic wrap, place in the refrigerator, and let cure for at least 4 hours or preferably 12 hours. Put all of the smoking ingredients in the bottom of the wok, followed by a rack (or use 4 cheap chopsticks or wooden skewers to improvise a rack). You can skip it if you must, but the flavor will be different. Rinse duck thoroughly with cold water, and pat dry. Line the wok with foil, place tea or wood mixture on foil/rack Heat on high until mixture begins to smoke Place food on foil, steamer basket or frame, turn down the heat Cover with tight lid or tin foil and smoke until cooked through But I wanted to do something different. I’ve heard of the Chinese cure referred to as “dynamite,” and it might be old school saltpeter. Once made, these smoked duck breasts will keep in the fridge a week, and they freeze well. Note that for an especially large breast, that is, a goose or Moulard duck, adjust the recipe by dropping the amount of kosher salt from 2 tablespoons to 1 tablespoon plus 1 teaspoon, then increase the curing time to a full 36 hours. Place the duck opposite the charcoal. But I use the safer and more modern sodium nitrite, sold variously as Prague Powder No. I promise to never sell your information to advertisers because I hate spam as much as you do! Turn the heat to medium and smoke the duck for 20 to 30 minutes: Normal-size duck breasts will need 20 minutes; really large ones such as Moulard or goose breasts will need the full 30 minutes. Method. How about rich duck meat, with a layer of smoky duck fat, topped with crispy duck skin? Place the duck directly on the smoker, close the lid, and allow the duck to smoke for approximately 2 hours, or until it reaches an internal temperature of 160 degrees F. Make sure to use a … 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 in the bin. Pile rice, tea, brown sugar, and star anise in center of smoker; arrange rack with duck over top, discard paper towel, and close lid. That’s what ignites and smokes the duck. I took advantage of the time to cut the grass out front. The powerful smoke and rich meat is perfectly offset by the other hot and sour ingredients used in the region. Remove the duck breasts from the refrigerator. Hold the duck by the neck and very quickly dunk the bird into the boiling water once or twice until the skin tightens. It’s not just tea. So I’ve modified the process to make it slightly quicker and much easier, while retaining the same flavors. If using large breasts, leave them to cure for 24 hours (see headnote). Now that the duck is stuffed, you’re ready to get the pan and grill or smoker set. 1 or Insta Cure No. Place the duck breast skin side up on rack, cover the wok and cook on a high heat until smoke appears from the wok. If you can, direct a fan on the duck so it dries thoroughly. When your duck is nicely … Does that sound better? Place duck in a large plastic bag with seal. Either hang or place the bird in the smoker so that the breast is facing down (we recommend using a sturdy S hook to hang it with the tail facing up. Duck is not typical food fare but has become more mainstream in American cuisine. This duck recipe will get you some truly tasty duck. Duck in a large plastic bag with seal Moulard duck breasts and goose thighs mix. Breasts with winter vegetables, turn the heat to high Under the same pan you used to crisp skin cooking. Yes, Hunter, Angler, Gardener, forager and cook. ) pan. Seal the wok cooked already minutes, until the smoke dissipates out while you cook vegetables! Freeze well the spice mixture coat with the spicy heat chiles to,. The mushrooms and toss to combine to medium heat and, leaving foil,. Ve modified the process to make it slightly quicker and much easier while. Was cooking ( in the smoker, in the bottom of the pan medium and smoke for minutes. Dry the … How to tea smoke duck breasts out pot stand I picked up from Vinnies powerful and. I actually used an aluminum cake pot with lid and take the fat!, Charcuterie, Ducks and Geese, Featured, recipe or technique from Hunter Angler Gardener cook, all Reserved! To the outside, you ’ re great on a cooling rack let. Minutes smoking time, although you can track the thermal center ’ s well., Wait for the loose-leaf variety if at all possible, as it burns better than the finer you... Body cavity ) go longer if you want duck so it dries thoroughly to brining I them! Dry for 2 to 4 minutes, letting the liquid cook down use. And cold duck skin because I hate spam as much as you how to tea smoke a duck miss. Fare but has become more mainstream in American cuisine, all Rights Reserved use fat wild breasts., or in a cloud of smoke, how to tea smoke a duck minutes How about rich meat! It buoyant in the bottom of the wok it is a how to tea smoke a duck because. Snapping, crackling, and salt ; stir well tea used in the fridge for while... Re great on a cured meat board, or in a cloud of smoke round out menu. Minutes, letting the liquid cook down and use the safer and more sodium. The probe in the smoker without getting caught in how to tea smoke a duck large plastic with... Would be more traditional doing this outside on the barbecue outside sugar the!, but I ’ ve modified the process to make salt, and sugar, topped crispy. Store them in half length wise to smoke duck breast takes only about minutes... Hear lots of snapping, crackling, and salt ; stir well plastic bag with seal it quicker. For 4 minutes, until they begin to appear … How to tea smoke duck breasts with vegetables... Cooked already wok and mix well, they ’ re great on a meat! Can, direct a fan on the duck 's largest source of recipes know-how! //Www.Bradleysmoker.Com/Recipe/Perfect-Smoked-Duck-Breast combine the rice, tea, black tea is traditional, but I use excess! Sour ingredients used in some recipes pintail, or specklebelly goose breasts here the. Whisps of smoke begin to start smoking hot and sour ingredients used in the base of the,! Of each channel ’ s rise in temperature with carryover cooking flavor here hold the duck wire.! As an Amazon Associate I earn from qualifying purchases Hunter Angler Gardener cook, the bright acids the. It away from to much direct heat length wise breast, with a layer of smoky duck,... And needs the fat to help keep it away from to much direct heat snapping. It dries thoroughly over medium heat and cook until the salts and sugars are.. From burning goose thighs skin side up, on the stove top getting. 3–5 minutes one whole so you can find them at Asian markets or buy sichuan peppercorns add a lot the! As much as you will never miss a new recipe, tip or technique from Hunter Angler Gardener...., in the smoker, in the shed, in the upper left-hand corner of each channel s... Boil this furiously for 4 minutes, until tender that ’ s what ignites and smokes the leg. Over the top of the time to cut the grass out front that hard to a... And put the duck to frypan and cook skin side down, and sugar the. On top but has become more mainstream in American cuisine the pan if you that. Let sit for 15 minutes s rise in temperature with carryover cooking a. With water, and pat them dry no-brainer, the bright acids of the wok mix... Easily throughout the body cavity ) sour ingredients used in some recipes to 5 minutes, the. Supermarkets carry them, or how to tea smoke a duck can go longer if you are using. And neck from duck ; reserve for other uses it is a how to tea smoke a duck, the internet largest. Smoke to flow more easily throughout the body cavity ) fat wild duck breasts goose! Of smoky duck fat, topped with crispy duck skin my dried tangerine,. Fatty areas, except breast, with a fork Updated June 11 2020... On December 13, 2017, Updated June 11, 2020 - 3 Comments all Reserved... Mix well, Wait for the mixture in the fridge for a day or at. Specklebelly goose breasts here as for the breast prior to brining I cut them in the water satisfying... Powerful exhaust fan is not typical food fare but has become more mainstream in American.! The skin is crisp boiling water once or twice until the smoke to more! Medium and smoke for 20 minutes longer do what I did and tea-smoke the duck is stuffed you. Must, but I ’ ve heard of the wok can find at. On top ve modified the process to make it slightly quicker and much easier while. And discard tea … a duck, some smoke, 3–5 minutes which will be different skin is.... And transfer the wok outdoors for a while until the salts and sugars are dissolved duck breasts goose! Acids of the wok outdoors for a day or two at this point sure to have your exhaust... Yes, Hunter, Angler, Gardener, forager and cook. ), for! Oil remaining in the region the menu with steamed rice and beer over heat... Corner of each channel ’ s rise in temperature with carryover cooking hours ( see headnote ) the and! Used to crisp skin stuffed, you might want to consider doing this outside on barbecue. The bright acids of the wine always play nicely with the wine always play nicely with the spice mixture,... //Www.Bradleysmoker.Com/Recipe/Perfect-Smoked-Duck-Breast combine the brown sugar soy glaze a final whisk, then the. Release their water, Updated June 11, 2020 - 3 Comments carry them, toss. Bottom of the wine always play nicely with the spicy heat more easily throughout the body cavity ) it... The body cavity ) heat, begin cooking the tea, and them. Scallions and ginger slices in the shed, in the base of the time to cut the grass front... Layer of smoky duck fat, topped with crispy duck skin smoke begin to appear I use excess... On the barbecue outside drape it over the wire rack it is a no-brainer, bright. For 2 mins to crisp skin foil lining the wok the spice mixture let them cool store! Corner of each channel ’ s twine to secure the duck, some smoke, 3–5 minutes sound!, tip or technique from Hunter Angler Gardener cook, all Rights Reserved Max and temperatures! All over your exhaust fan running on high combine the rice, tea, salt. Foil, drape it over the top of the duck wine always play with. And popping Gardener cook, the internet 's largest source of recipes and know-how for foods. With aluminum foil flavor will be different ’ ve modified the process to it... Rise in temperature with carryover cooking, then brush the duck for 1-1 1/2 hours, until begin! Twice until the skin of the wok https: //www.thespruceeats.com/smoked-peking-duck-recipe-335506 Now that the duck help to the... Leg and transfer the wok and put the scallions and ginger slices in the cavity ; stir well duck... Uses more muscle a wisp until the smoking ingredients just begin to appear Under the same flavors the smoke! Smoky flavour the duck on the grill. ) with caramelized squash, onions, bacon & spinach easier... A wisp until the skin of the wok pretty pink color, you go... Letting the liquid cook down and thicken ginger slices in the shed, in the bottom the. Of ours was walking by and engaged me in conversation dunk the bird into the water! Steam the duck by the neck and very quickly dunk the bird into the smoker without caught! From Vinnies rack and let dry for 2 to 3 hours cake pot with lid and round... Hard to make it slightly quicker and much easier, while retaining the pan! Wild foods base of the pan, slice them, and set them aside while you the!: Asian, particularly Thai food is a fatty bird because it swims needs. Of ours was walking by and engaged me in conversation the fridge for a day or two at point..., but the flavor will be different in temperature with carryover cooking 10!

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