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How To make Tea Smoked Duck with Smoked Walnuts
1/4 cup soy sauce
2 tablespoons Chinese Black Tea
2 tablespoons Szechuan peppercorns
toasted and crushed
1 teaspoon five spice powder
3 cups water
1 whole duckling (4.5 lbs) :
split
12 whole walnuts unshelled
1/2 cup chinese Black Tea
1/2 cup hickory chips
1/2 cup 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 craked 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.
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Recipes @
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The Meatmen Smoked Duck Wrap.
Smoke up the duck in the oven, throw in plum sauce and homemade chili sauce, and prata wrap it with cool cucumber sticks.
(by smoking it up, we mean getting it from the fridge. Well, at least for now. Stay tuned for our D.I.Y smoked meat guide!)
Try it out yourselves & share people enjoy!
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SMOKED DUCK AND PEACH SALAD | SHERSON LIAN
No idea for a quick simple meal? Let's try the Smoked Duck and Peach Salad. It's refreshing, delicious, and fruity and it packs a punch with an Asian Hoisin dressing! ???? If you love it, do share and subscribe. Happy weekend!
Ingredients:
- Smoked Duck
- Rocket Vegetables
- Baby Spinach
- Cucumber
- 1 red onion
- Peach
- 1 1/2 tbsp Hoisin Sauce
- 3 tbsp Natural Oil
- Ginger
- 1/2 Lemon Juice
- Toasted Sesame Seed
#SmokedDuck #Peach #Delicious #AsianRecipe #recipe
___________________________________________
[SHERSON LIAN - TV Host, Chef & Entrepreneur]
Sherson Lian kicked off his TV career with (and still is!) hosting ‘5 Rencah 5 Rasa’ on TV3 Malaysia, a cooking show that has been on the air the past 10 years, with 24 seasons and 1500+ recipes and counting! He has also hosted multiple TV shows on the Asian Food Network (previously AFC), including Amazing Food Challenge; Fun in the Philippines', ‘Great Dinners of The World’, 'Reality Bites' and 4 seasons of ‘Family Kitchen with Sherson’ together with his mum.
Sherson Lian is the co-founder of Makhan by Kitchen Mafia, a restaurant in Petaling Jaya, Malaysia and Kitchen Mafia, an F&B solutions company that offers catering, private dining/chef's table sessions, and restaurant/menu consultancy among other services.
For business inquiries, please contact:
Sofy Mohsen
+6012 235 1567
D'Smith's Apple Wood Smoked Duck
I'm making a couple of dishes using apple wood smoked duck. A whole duckling is seasoned with Chinese Five Spice, then placed in my outdoor wood smoker, using water soaked apple wood chips as the flavoring and slow smoking over low heat for 2 hours. I then butcher the duck, separating the legs, thighs and wings to slowly stew in the duck fat to make a confit. I remove the breast meat and score the skin and slowly render the breast fat over medium low heat for 10-12 minutes, then sear the flesh side for 3-4 minutes, basting with butter and duck fat. I serve the duck breasts with stewed lentils and a red lentil salad and serve with a port wine and balsamic gastrique for a low carb, high protein meal. Then I make duck confit quesadillas by adding the stewed duck leg and thigh meat along with crumbled feta cheese to flour tortillas and a drizzle of the port wine-balsamic gastrique, then toasting on a grill pan and topping with a roasted red pepper vinaigrette and my D'Smith's Wasabi Aioli. If I may say, these are damn good!!!