- 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 (Ready-to-eat) Available in Singapore
Delicious, succulent, juicy, tender....you cannot afford to miss these great smoked duck breasts!
Order now! Send your order inquiry to qoo.again@gmail.com
Like us on Facebook!
Wagyu tartar, sea bream and miso, smoked duck breast recipes from ROKA
Hamish Brown, group executive chef from ROKA in London, talks us through three dishes from his current menu at the new Aldwych site in London
The first dish is Sea bream fillet, ryotei miso and red onion cooked on a Robata grill; the second is Purebred Japanese Wagyu tartare, ponzu pearls, nori cracker - the classic Japanese Wagyu, finely diced - and the last dish from Hamish is Smoked duck breast, barley miso and kumquats. The three dishes really show case the food style on offer at ROKA in London.
The Staff Canteen, is a website for professional chefs, which offers the best chef jobs across the UK, Chefs recipes, images, chef networking, and packed with features from the world's best chefs.
It's free to register, so why not join today?
Come and join us here also
Twitter
Facebook
Five-Spiced Duck Breast (Part 1) - Seasoning the Duck | Lap Fai Lee x Sous Chef
Learn how to make five-spice tea smoked duck breast from Lap Fai Lee in this four part series. In part one learn how to season the duck before smoking.
Five-spice smoked duck breast series:
Part 1:
Part 2:
Part 3:
Part 4:
Full recipe and instructions:
Products used:
Camerons smoker:
Let's Talk Outdoor Cooking with Steven Raichlen: Asian-Tea Smoked Duck
PBS Project Fire TV Host and bestselling author Steven Raichlen makes a special guest appearance on Let’s Talk Outdoor Cooking! On this episode, Raichlen and BBQ Bob bring the flavors of fall to the grill, featuring Asian-Tea Smoked Duck, Salt Slab Squash, Bourbon-Glazed Bundt Cake, and Smoked Ice Cream.
Full Recipes Here:
Asian Tea-Smoked Duck with Hoisin BBQ Sauce:
Cinnamon Brown Sugar Bundt Cake:
Check out BBQGuru's Website for tips tricks and recipes!
Subscribe! New Videos Weekly!
Follow us on social media!
Twitter:
Instagram:
Facebook:
Ciao Italia 1523-r0677 Smoked Duck with Figs and Gorgonzola
Ciao Italia 1523-r0677 Smoked Duck with Figs and Gorgonzola
Duck Farm and Smoked Duck Breast Recipe - Jane Barleycorn's
Visit the duck farm and then prepare a smoked duck breast at Jane Barleycorn's Restaurant in Danville, KY
Subscribe NOW to Tim Farmer's Country Kitchen:
Watch Tim Farmer's Country Kitchen All Week Long
KET Saturday 7 PM
KET2 Tuesday 6 PM
KET KY Saturday 9 AM, Sunday 6:00 PM, Thursdays 9:00 PM
Get more Tim Farmer's Country Kitchen:
Follow:
Like:
Pin:
Website: