Tea Smoked Duck
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4 people
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Calories
552 kcal
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Course
Main Course
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Cuisine
Chinese
Tea Smoked Duck
Description
The Tea Smoked Duck recipe begins by curing skin-on duck breasts with a dry rub of kosher salt, Sichuan and black peppercorns, and optional curing salt, moistened with Shaoxing wine. Curing for several hours to overnight lets the spices penetrate the meat. After rinsing the cure off, the breasts dry skin-side up for a few hours to develop a firmer skin.
Next, the duck is smoked inside a wok lined with foil, using a mixture of rice, loose-leaf tea, brown sugar, and optional star anise and dried citrus peel. This smoking infuses the duck with a sweet, smoky aroma and balanced spice from the smoking ingredients. Finally, the duck is served with a simple stir-fry of mushrooms, bok choy, ginger, sugar, soy sauce, duck stock, and fresh red chilies, which complements the rich duck with fresh and savory flavors.
This preparation relies on controlled drying and smoking techniques to impart a deep, fragrant smoke flavor layered with subtle spice and sweetness. The accompanying vegetable stir-fry adds texture contrast and bright notes to balance the meat’s richness. This dish suits a dinner served on its own or with steamed rice to allow the duck’s aroma and flavor to shine.
Note that the curing time is significant and not included in prep time. Drying the skin thoroughly before smoking is important to achieve a crisp-textured finish. Optional smoking ingredients can be adjusted to taste, and the accompanying stir-fry can be customized with seasonal vegetables.
Ingredients
- 4 to 6 duck breasts skin-on
DRY RUB
- 2 tablespoons kosher salt
- 1 tablespoon Sichuan peppercorn
- 2 teaspoons black peppercorns
- 1/4 teaspoon Insta Cure No. 1 (optional)
- 2 tablespoons Shaoxing wine or dry sherry
SMOKING INGREDIENTS
- 1/2 cup rice
- 1/2 cup loose-leaf tea
- 1/2 cup brown sugar firmly packed
- 1 star anise pod (optional)
- 1 teaspoon dried orange peel optional, or tangerine peel
TO FINISH
- 2 teaspoons peanut oil or other vegetable oil
- 1 teaspoon sesame oil toasted
- 8 ounces mushroom sliced
- 8 ounces bok choy coarsely chopped
- 1 tablespoon fresh ginger peeled and minced
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1/3 cup duck stock or chicken stock
- 2 to 4 red chiles thinly sliced, fresh, hot
Instructions
- Remove the duck breasts from the refrigerator. 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. Moisten the duck breasts evenly with the wine, then coat with the spice mixture. Wrap each breast individually in plastic wrap, place in the refrigerator, and let cure for at least 4 hours or preferably 12 hours. If using large breasts, leave them to cure for 24 hours (see headnote).
- Once the breasts have cured sufficiently, rinse off the cure and pat them dry. Set them, skin side up, on a cooling rack and let dry for 2 to 3 hours. If you can, direct a fan on the duck so it dries thoroughly.
- Line a wok with aluminum foil so that about 2 inches of foil extend beyond the rim around the perimeter. You will use this to seal the wok. 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). Place the duck, skin side down, on the rack. Seal the wok and set it on the stove top. If you are just using foil, drape it over the top of the wok and crimp the edges. If you have the lid, put the lid down and use the excess foil lining the wok to seal everything. Be sure to have your stove exhaust fan on high. (If your exhaust fan is not very powerful, you might want to consider doing this outside on the grill.)
- Turn on the heat to high for 3 to 5 minutes, until the smoking ingredients just begin to start smoking. You will hear lots of snapping, crackling, and popping. 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 lid and take the duck breasts out. You can let them cool and store them in the fridge for a day or two at this point. 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. Add the breasts, skin side down, and cook until the skin is crisp. Do not cook the meat side, which will be cooked already. Remove the breasts from the pan, slice them, and set them aside while you cook the vegetables.
- 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. Let the mushrooms sit undisturbed for 2 to 4 minutes, until they begin to release their water. 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.
- Add the sugar, soy sauce, and stock and toss to combine. Boil this furiously for 4 minutes, letting the liquid cook down and thicken. Turn off the heat, add the sliced duck and the chiles to taste, and toss to combine. Serve at once.
Notes
- Curing time is essential for flavor and is not included in active prep time; allow 4 to 24 hours based on duck breast size.
- Pat the duck dry well and dry skin side up for 2 to 3 hours before smoking to encourage crisping.
- Use a fan if possible during drying to speed up skin drying and improve texture.
- Adjust smoked ingredients such as star anise and dried citrus peel according to personal preference for smokiness and aroma.
- The mushroom and bok choy stir-fry provides a balanced fresh accompaniment to the rich smoked duck.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 552 kcal
% Daily Value*
| Calories | 552kcal | 28% |
| Carbohydrates | 56g | 19% |
| Protein | 50g | 100% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 174mg | 58% |
| Sodium | 3926mg | 164% |
| Potassium | 949mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 2723IU | 54% |
| Vitamin C | 41mg | 46% |
| Calcium | 119mg | 12% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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