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Tea Smoked Duck Recipe


Tea Smoked Duck

Yield: 4 servings
       4 lb To 5 lb. duck, washed and dried
       6 tb Reduced-sodium soy sauce
       4    Whole pieces star anise
       1    Cinnamon stick
       1 c  Uncooked long-grain white rice
       1 c  Strong black tea leaves, such as Darjeeling
       1 c  Brown sugar
       1 ts Toasted sesame oil

   The Chinese method of home smoking is surprisingly
   easy and eliminates duck's fattiness while preserving
   its flavor. Serve tea-smoked duck as an appetizer at
   room temperature with toothpicks, or use the meat in
   Remove any fat from the cavity of the duck and prick
   the bird all over. Bring an inch or two of water and 4
   Tbsp. soy sauce to a boil in a wok with a
   tight-fitting lid. Add star anise and cinnamon. Place
   the duck on a rack in the wok, cover and steam over
   simmering water just until the juices run clear, about
   40 minutes.
   Remove the duck from the wok, pouring out any juice
   from the cavity, and set the bird aside. Discard
   liquid, rinse the wok and dry it with paper towels.
   Line it with heavy aluminum foil, allowing foil to
   hang about 2" over the edge. Place rice, tea and sugar
   in the bottom of the wok and mix well. Place a rack
   about 1 inch above the rice mixture. (If you do not
   have a rack that fits properly, place four chopsticks
   across the wok so that they crisscross.) Place the
   duck on the rack, breast-side up. Cover with foil,
   allowing at least 1 inch between the duck and foil and
   letting the foil cover also hang about 2 inches over
   the edge. Cover with the lid.
   Turn heat to high (turn on exhaust fan) and cook until
   smoke begins to emerge from the wok, 3 to 5 minutes.
   Crimp the top and bottom edges of the overhanging foil
   together and smoke for 10 minutes. Reduce heat to
   medium and smoke for 20 minutes longer. Turn off heat
   and, leaving foil sealed, let sit for 15 minutes.
   Unwrap duck and discard tea mixture and aluminum foil.
   (The duck can be smoked up to 2 days ahead and stored,
   well covered, in the refrigerator. Bring to room
   temperature before serving)
   Remove and discard skin. Carve the breast meat into
   thin slices. Cut the legs from the carcass (discard
   carcass) and separate the thigh from the drumstick at
   the joint. Mix remaining 2 Tbsp. soy sauce and sesame
   oil and brush over the meat. Makes about 1/2 lb.
   cooked meat.
   Serves 4 as an appetizer.

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