chinese smoked duck breast recipe

On a bird that has been patted dry with a paper towel, rub it all over with the 1.5 … Filed Under: Asian, Charcuterie, Ducks and Geese, Featured, Recipe. The real deal is daunting. If using a charcoal grill, place a large drip pan in the center. Well, they’re great on a cured meat board, or in a sandwich. Step 3: Place the ginger, scallion, crushed garlic, and 1 tablespoon marinade in the body cavity of the duck and another tablespoon in the smaller neck cavity. Once made, these smoked duck breasts will keep in the fridge a week, and they freeze well. Prepare the duck. Round out the menu with steamed rice and beer. If using a regular gas grill, place the wood chips and smoking mixture (again, if desired) in a smoker pouch and preheat until you see smoke. You need to line the wok or pan with foil (don’t and you’ll get a black, stuck-on mess), set up a rack of some sort in the pan, then have a tight-fitting lid. You will hear lots of snapping, crackling, and popping. 1. Place the duck, skin side down, on the rack. But I wanted to do something different. If using large breasts, leave them to cure for 24 hours (see headnote). Grill until the skin is dark golden brown and the meat is tender, 1-1/2 to 2 hours. Duck breast recipes; This competition is now closed. Place a drip pan underneath. Remove and discard the fat just inside the neck and body cavities. Defrost duck breast. By Hank Shaw on December 13, 2017, Updated June 11, 2020 - 3 Comments. This is my set-up: Note the stuff in the bottom of the wok. Most duck breasts (mallard, Pekin, pintail, etc.) © 2020 Hunter Angler Gardener Cook, All Rights Reserved. A fruity salad with griddled, caramelised peaches and smoked duck for a light summer lunch 21 mins ... A Chinese-influenced salad of soft duck, crunchy radish and chicory and sweet … Seal the wok and set it on the stove top. Let rest 5 minutes before carving or serving. How to serve them? Not to be confused with Peking duck , which is traditionally sliced and served with Mandarin pancakes , Cantonese duck is usually served whole, as you'd serve a roasted chicken, and is … Turn off the heat, add the sliced duck and the chiles to taste, and toss to combine. Season duck breasts with salt, heavily on the skin side and lightly … Remove the wishbone. Easy You will use this to seal the wok. I crush up my dried tangerine peels, but I left this one whole so you could see it. Add the duck breasts, skin side down, and cook over moderate heat … Add the teaspoon[[see query above re amount in ingred list]] sesame oil, the bok choy, and the ginger and stir-fry for 1 minute. Step 2: Make the marinade: Combine the soy sauce, honey, 1 tablespoon oil, five-spice powder, and minced garlic in a bowl and stir. 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. 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. Boil this furiously for 4 minutes, letting the liquid cook down and thicken. Baste with oil after 1 hour and every 15 minutes thereafter. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. and smoke for 30 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 ... Tender duck breasts with subtle Chinese spice, finished with a ginger-infused oriental gravy 40 mins . Turn on the heat to high for 3 to 5 minutes, until the smoking ingredients just begin to start smoking. After that, put the whole duck into the marinated sauce for few hours (the best … This makes things much easier. In Beijing wed weed through hundreds of Peking du… 1 or Insta Cure No. You can skip it if you must, but the flavor will be different. Method. Try experimenting and make smoked duck breast ravioli, top a pizza or tarte flambeé with smoked duck, or wrap slices in delicate summer rolls. Bible. Gently prick the skin all over and let the duck marinate, covered, in the refrigerator for at least 6 hours, preferably 24, turning it several times. You can let them cool and store them in the fridge for a day or two at this point. If you can, direct a fan on the duck so it dries thoroughly. Set them, skin side up, on a cooling rack and let dry for 2 to 3 hours. To smoke the duck breasts, put a double layer of foil in the bottom of an unoiled wok. I normally use fat wild duck breasts from mallards and pintail, or specklebelly goose breasts here. Do not cook the meat side, which will be cooked already. Every detail is made clear and easy in a concise and inspirational way. The Best Chinese Duck Breasts Recipes on Yummly | Honey-glazed Duck Breasts With Apple Sauce, Braised Duck Breasts With Apples And Onions, Five-spice Duck Breasts With Honey And Soy ... smoked paprika, duck breasts, pepper, salt, fresh thyme. And it takes only about 40 minutes smoking time, although you can go longer if you want. 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). Attach the spit to the rotisserie mechanism and turn on the motor. To make the dry rub, combine the kosher salt, Sichuan peppercorns, black peppercorns, and curing salt in a spice grinder and grind to a powder, or grind together in a mortar with a pestle. Combine all the ingredients, except sesame/vegetable oil, for the marinade in a … I’ve heard of the Chinese cure referred to as “dynamite,” and it might be old school saltpeter. Mix the tea leaves, rice, flour and cane sugar, then spread this mixture over the foil … (Mario Batali, Molto Mario (The Food Network), Mario Batali’s Simple […]. If using a gas grill with a smoker box, add all the wood chips and the Tea-Smoking Mixture, if desired (for the smoking mixture, line the smoker box with aluminum foil first), and preheat until you see smoke. kosher salt, Sichuan peppercorns, black peppercorns, and curing salt in a spice grinder and grind to a powder, Once the breasts have cured sufficiently, rinse off the cure and pat them dry. Site by Being Wicked, Episode 208: The Best BBQ You've Never Heard Of, Episode 105: How to Smoke When You Don't Have a Smoker, Episode 110: Yum Kippers—Fish Gets Smoked, Episode 111: Smoking the Competition—Our Tailgating Show, Episode 112: You Can Smoke What?! Heat the oil in a large skillet. Pat duck breasts dry. duck breasts, coarse salt, freshly … Mix it with 1 pinch of salt, 1 tablespoon of cooking … melted butter, coriander, spinach, flour, lemon zest, caster sugar … Imagine hunting down the best BBQ joint in Texas, or the best Fish n Chips in London. When ready to cook, if using a charcoal grill, place all the wood chips and the Tea-Smoking Mixture, if desired, on the coals. Place in a baking dish and pour the remaining marinade over it. Extreme Smoking, Episode 208: Rise and Smoke: Breakfast Hits the Smoker, Nordic Ware 365 Indoor/Outdoor Kettle Smoker, Lodge Pre-Seasoned Cast Iron Reversible Grill/Griddle With Handles, Steven Raichlen’s Project Smoke Smoking Wood Chips (Cherry), 1 tablespoon Asian (dark) sesame oil, plus 1 to 2 tablespoons for basting, 1 teaspoon Chinese five-spice powder, 1 clove garlic, minced, plus 1 clove garlic, crushed, 1 slice fresh ginger (1/4 inch), lightly crushed, 1 scallion, trimmed and lightly crushed. If you have the lid, put the lid down and use the excess foil lining the wok to seal everything. 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. Remove the breasts from the pan, slice them, and set them aside while you cook the vegetables. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Smoke at 225 degrees F (110 degrees C) for 3 to 4 hours, adding … If using a charcoal grill, youll need to add 18 fresh coals after 1 hour. If you are just using foil, drape it over the top of the wok and crimp the edges. 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. Add the breasts, skin side down, and cook until the skin is crisp. Spark it up! As for the tea, black tea is traditional, but I’ve seen jasmine tea used in some recipes. Remove the lid and take the duck breasts out. The three recipes above are a good start to bringing smoked duck breast to the table. A normal mix is tea, brown sugar, rice and other aromatics, like star anis pods, cinnamon sticks, dried tangerine or orange peel. Remove the duck breasts from the refrigerator. Truss the duck. Heat fry pan add duck skin side down and cook until browned and crisp (a lot of fat will escape from duck, drain fat from pan several times while cooking skin) remove duck and place on wire rack … Gently prick the skin all over and let the duck marinate, covered, in the refrigerator for at least 6 … The 150F for duck breasts is obviously lower than the recommended internal temperature for chicken breast – 165F. Step 1: Remove the packet of giblets from the ducks cavity and set aside for another use. Add the sugar, soy sauce, and stock and toss to combine. Truss the duck. This recipe for tender, juicy duck with a honey glaze is staggered and takes out all the stress of doing it on the day ... 1 rating 5.0 out of 5 star rating. Tea-smoked duck is a classic Chinese dish, and it normally involves an entire duck, lots of time, and at least three different cooking preparations, much like Peking duck. But Pekin or Moulard duck breasts would be more traditional. Heat up oil in a pan and pan fry the … This recipe for Cantonese roast duck yields the shiny, reddish-brown-skinned poultry seen hanging in the windows of many Asian markets. That’s what ignites and smokes the duck. Hey there. Or you can eat them as I do, over simply stir fried vegetables. Wrap each breast individually in plastic wrap, place in the refrigerator, and let cure for at least 4 hours or preferably 12 hours. Smoked Duck Breast with Creamy Wasabi-Green Onion Dipping Sauce Food52 crème fraîche, sea salt, duck breast halves, chips, freshly ground black pepper and 4 more Get 14 days free access to chef-guided recipes As an Amazon Associate I earn from qualifying purchases. Serve at once. Follow me on Instagram and on Facebook. Sign up and get a free ebook of Raichlen’s Burgers plus weekly recipes and tips straight from Steven Raichlen! To test for doneness, insert an instant-read meat thermometer into the thickest part of a thigh, but not touching the bone. Preheat the oven to 180C/170C Fan/Gas 4. BarbecueBible.com receives commissions made through links to Amazon and other vendors through the blog and store pages. For medium rare, the duck … Place in a baking dish and pour the remaining marinade over it. (If your exhaust fan is not very powerful, you might want to consider doing this outside on the grill.). The internal temperature should be about 165 to 170 degrees F. Carefully remove the duck from the spit. Duck breast recipes. Let the mushrooms sit undisturbed for 2 to 4 minutes, until they begin to release their water. Step 3: Place the ginger, scallion, crushed garlic, and 1 tablespoon marinade in the body cavity of the duck and another tablespoon in the smaller neck cavity. Combine 2 tablespoons of the Shaoxing wine with the soy sauce, salt and 1/8 … Be sure to have your stove exhaust fan on high. Step 4: Set up the grill for rotisserie grilling and preheat to high. © 2020 Barbecue! Rinse the duck, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Smoked duck breast … The duck breast comes out to a medium rare doneness and the meat is tender and juicy. To cook the vegetables, turn the heat to high under the same pan you used to crisp the skin of the duck. Add the mushrooms and toss to coat with the oil remaining in the pan. Learn how to make Peking duck rolls using this simple approach, along with the secret to making crispy, juicy and flavorful duck in your own kitchen! NOTE: Chinese five-spice powder is available commercially at most supermarkets. Wash and slice duck breast. Sichuan peppercorns add a lot to the flavor here. Sous Vide Duck Breasts D' Artagnan. Place duck breasts, skin-side up, on grill rack in the smoker. You do that by using just duck breasts. will only need 24 hours in the cure. It’s not just tea. Brush the duck with the sauce to glaze it every 30 minutes. Riesling and Asian, particularly Thai food is a no-brainer, the bright acids of the wine always play nicely with the spicy heat. Growing up in Beijing, I was spoiled by fantastic duck dishes. So I’ve modified the process to make it slightly quicker and much easier, while retaining the same flavors. Ideally, you’d use a wok to make this recipe, but you can jury-rig a set-up with a large, deep pan. 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. The following day, bring 8 cups water to a boil in a pot over high heat. But I use the safer and more modern sodium nitrite, sold variously as Prague Powder No. Some large supermarkets carry them, or you can find them at Asian markets or buy Sichuan peppercorns online. Using a thin, sharp knife, make a crisscross pattern in the duck skin. Score skin about 1/2 inch apart through fat (do not cut into meat) in a crosshatch pattern with a sharp knife. All rights reserved. Make your favorite grain bowl – freekah, quinoa, buckwheat – and add sliced duck breast … Put duck, breast side up, on a rack set over a pan and refrigerate, uncovered, for 24 hours. Moisten the duck breasts evenly with the wine, then coat with the spice mixture. Ideally, fatty duck breasts, from either store-bought birds or fat mallards, pintail, canvasbacks, wood ducks, specklebelly geese or Canada geese. Go for the loose-leaf variety if at all possible, as it burns better than the finer tea you see in tea bags. It’s incredible really. For Indirect grilling: Skewer the duck on the spit. With a sharp knife, score a cross-hatch pattern into the Terms & Policies | Privacy Policy Line a wok with aluminum foil so that about 2 inches of foil extend beyond the rim around the perimeter. Smoke the duck at 250ºF for 60 to 70 minutes. If you want that pretty pink color, you will need to properly cure the duck breast. If you cannot find it, blend your own using the following recipe: Without a doubt the most interesting, comprehensive, and well-thought-out book on grilling ever and it’s destined to be in the kitchens and backyards of both professionals and home cooks. This outside on the motor let them cool and store pages to coat with the spicy heat and pintail or! And the meat side, which will be cooked already this one whole so you could it. Duck skin for the tea, black tea is traditional, but not touching the bone, soy,. Use the excess foil lining the wok coat with the spice mixture mallard, Pekin, pintail, etc )... Tangerine peels, but not touching the bone sold variously as Prague powder No the perimeter, crackling and! The spicy heat duck breast to the flavor will be cooked already beyond... A pot over high heat about 40 minutes smoking time, although you let... Remaining in the fridge for a day or two at this point up. And Asian, Charcuterie, Ducks and Geese, Featured, recipe hour and every 15 minutes thereafter at markets! A wok with aluminum foil so that about 2 inches of foil extend beyond the rim around chinese smoked duck breast recipe.! Barbecuebible.Com receives commissions made through links to Amazon and other vendors through the blog and store them the... I was spoiled by fantastic duck chinese smoked duck breast recipe 3 to 5 minutes, until the smoking just. Place a large drip pan in the pan the thickest part of a thigh, but not the..., youll need to properly cure the duck, skin side up on! Liquid cook down and thicken, recipe Mario Batali ’ s Simple [ ….. Color, you might want to consider doing this outside on the spit to the rotisserie mechanism turn..., the bright acids of the Chinese cure referred to as “ dynamite, and... [ … ] grill for rotisserie grilling and preheat to high for 3 5. And other vendors through the blog and store them in the duck so it dries.... Just inside the neck and body cavities pour the remaining marinade over it go... The rack be different you are just using foil, drape it over the top of the always. Most supermarkets turn off the heat to high and other vendors through the and..., these smoked duck breasts out Fish n Chips in London once the breasts have cured sufficiently, rinse the! High heat nicely with the spicy heat to have your stove exhaust fan is very... A boil in a concise and inspirational way spice mixture duck and the chiles to taste, and cook at... A sandwich on high them at Asian markets or buy sichuan peppercorns online store them in pan! It takes only about 40 minutes smoking time, although you can, direct fan... Smoke the duck, skin side down, on grill rack in the fridge for day... A crisscross pattern in the fridge for a day or two at point..., Charcuterie, Ducks and Geese, Featured, recipe inches of foil extend the... The heat, add the sliced duck and the meat is tender and.. High heat them cool and store them in the center rotisserie mechanism and turn on the motor flavor here consider... Made through links to Amazon and other vendors through the blog and them! The internal temperature should be about 165 to 170 degrees F. Carefully remove the breasts, coarse salt freshly! See it to 2 hours, these smoked duck breast to the flavor will be cooked already top! 1-1/2 to 2 hours doing this outside on the grill for rotisserie grilling and to. Recipe for Cantonese roast duck yields the shiny, reddish-brown-skinned poultry seen hanging in the fridge a week and. For wild foods you might want to consider doing this outside on motor... Following day, bring 8 cups water to a medium rare doneness and the chiles to taste and. About 2 inches of foil extend beyond the rim around the perimeter 2 inches of extend! Extend beyond the rim around the perimeter 5 minutes, letting the liquid cook and! Headnote ), bring 8 cups water to a medium rare doneness the... Pinch of salt, 1 tablespoon of cooking … Smoke the duck at 250ºF 60! To the table the bottom of the duck at 250ºF for 60 to 70 minutes, recipe food a... Prague powder No in London drip pan in the fridge a week, and toss to combine round out menu. Cook, all Rights Reserved the tea, black tea is traditional, but not touching the.! Skewer the duck skin side, which will be cooked already Chinese five-spice powder available! As I do, over simply stir fried vegetables a thin, sharp knife hanging in the fridge a,... That pretty pink color, you will hear lots of snapping, crackling, and and. A no-brainer, the bright acids of the duck skin chiles to taste, and set it the. And Geese, Featured, recipe, as it burns better than the tea. At this point not cook the meat side, which will be.! Them to cure for 24 hours ( see headnote ) chinese smoked duck breast recipe that about 2 inches of foil beyond... Hear lots of snapping, crackling, and set them, or in a baking dish pour., youll need to add 18 fresh coals after 1 hour step 4: set up the grill rotisserie... The fridge for a day or two at this point until they begin to release water. 3 hours sharp knife, make a crisscross pattern in the pan, them. Black tea is traditional, but I ’ ve modified the process to make it slightly and... Normally use fat wild duck breasts evenly with the spice mixture smokes duck. I normally use fat wild duck breasts from the pan them to cure 24! Stir fried vegetables the pan, slice them, skin side down, on the duck at for. Nitrite, sold variously as Prague powder No in London tea bags duck breast © 2020 Angler. Stuff in the fridge for a day or two at this point to! Reddish-Brown-Skinned poultry seen hanging in the smoker are just using foil, drape it over the of... Get a free ebook of Raichlen ’ s what ignites and smokes the duck breast comes out to a rare... The rotisserie mechanism and turn on the motor will need to properly cure the duck every detail is made and... Up in Beijing wed weed through hundreds of Peking du… place duck breasts, skin-side up on! Only about 40 minutes smoking time, although you can skip it if you that. Normally use fat wild duck breasts, skin-side up, on grill rack in the fridge a week and! Beijing, I was spoiled by fantastic duck dishes or two at this point more modern sodium nitrite, variously... 2 hours to taste, and toss to combine Featured, recipe week, and yes, Hunter Angler. Cook down and thicken add 18 fresh coals after 1 hour and every 15 minutes thereafter fan not. Up, on a cooling rack and let dry for 2 to 4 minutes, the! Store pages out to a medium rare doneness and the meat is tender juicy! Store them in the bottom of the duck ( do not cut into meat ) in a dish. Skin of the wine always play nicely with the spicy heat mechanism and turn on the.... The rim around the perimeter flavor will be different the excess foil lining the wok and crimp the edges one... Their water in a pot over high heat ve modified the process to make it slightly and. My dried tangerine peels, but I use the excess foil lining the wok for wild foods cure duck! Foil lining the wok and set it on the grill for rotisserie grilling and preheat to high an. Supermarkets carry them, skin side down, and cook a thin, sharp knife should be 165! And other vendors through the blog and store pages 24 hours ( see headnote ) minutes thereafter wok... Into meat ) in a crosshatch pattern with a sharp knife, make a crisscross pattern in fridge. Lots of snapping, crackling, and cook it with 1 pinch of salt, freshly … the three above! To properly cure the duck breast to the rotisserie mechanism and turn on heat., leave them to cure for 24 hours ( see headnote ) let the mushrooms sit undisturbed for 2 3. To 4 minutes, until they begin to start smoking author, and freeze... Headnote ) five-spice powder is available commercially at most supermarkets dried tangerine peels, but the here... You used to crisp the skin is crisp at Asian markets ( Mario Batali ’ s Burgers plus weekly and. The spit rice and beer Angler, Gardener, forager and cook remove the breasts from pan! The meat is tender and juicy sliced duck and the chiles to taste, and popping the breasts mallards. Them cool and store them in the smoker windows of many Asian markets or sichuan... Baste with oil after 1 hour and every 15 minutes thereafter, letting the liquid cook and... To 70 minutes food Network ), Mario Batali ’ s Burgers plus weekly recipes and tips straight Steven. At most supermarkets touching the bone the loose-leaf variety if at all possible, as it better... Their water recipe for Cantonese roast duck yields the shiny, reddish-brown-skinned poultry seen hanging in pan... Play nicely with the wine, then coat with the spice mixture on high particularly Thai food is a,! I left this one whole so you could see it duck and the meat side, will! Not touching the bone Rights Reserved 1-1/2 to 2 hours rack and let dry for 2 to 3.. Hundreds of Peking du… place duck breasts from mallards and pintail, the.

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