- Home
- Mexican
- How To make Tea Smoked Duck with Smoked Walnuts
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.
How To make Tea Smoked Duck with Smoked Walnuts's Videos
Smoked Duck - With Ginger & Sesame Glaze
Smoked Duck with a GInger & Sesame Glaze
By: Smoked Meat With Jef
Video tutorial on how to make a Smoked Duck for cooking on your meat smoker.
Cook (Smoke) Time: Approx 4-6 hours at 250 Degrees. (15-20 minutes at 350 Degrees)
Wood used for smoking in this video: Pecan (Or fruit wood)
Finished Internal Temp: 165 Degrees
Basic Supplies Needed:
Measuring Cup (Glass)
Basting Syringe
Bradley Rack
Basting Brush
Basic Ingredients:
Whole Duck (One for every 3-4 people)
Mustard
Spices
Salted Butter
Glaze
Video and Music by Jef Spencer
Filed With: GoPro Hero 3 White (In Frame Mount)
Intro Music Created using FL Studio 11 Producer Edition
Video Editing: Adobe Premiere Elements 11
tea smoked duck salad 100
a quick guide to tea smoked duck at home
Creating a brine for smoked duck breast - Driving America preview celebration
Our executive chef, Mike Trombley, takes you through the menu for our Driving America preview celebration (held January 28, 2012), which includes a charcuterie table; watch as he takes you through the steps for creating a brine for one of the elements of this table - smoked duck breast. Yum!
ASIAN SLAW WITH SMOKED DUCK BREAST
INGREDIENTS:
1/4pc Red cabbage
1/4pc Green cabbage
1/2pc Carrot
2pc Leeks
45g cashew nuts
bunch of Cilantro leaves
To taste salt and pepper
1pc Smoked duck breast
Vermicelli noodles for garnish
Dressing:
25g Ginger
1 clove of Garlic
1/4c Rice wine vinegar
1tbsp Light soy sauce
1tbsp Sesame oil
1tbsp Honey
To taste salt and pepper
If you like the video please SUBSCRIBE and LIKE my video.
For my other accounts you can follow
my Instagram and Facebook: Cooking with Chef G
Thank you guys for watching
Smoked Duck Salad
A great Salad with home smoked Duck with fresh Pomelo
and Asian twist!
'Sweet,Sour,Fresh & Crispy'
by Douwe Offringa
FoodExperience 4.3 the tasty foodlab
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!!!