Text 18507, 87 rader
Skriven 2008-12-26 13:10:02 av Michael Loo (1:18/200.0)
  Kommentar till text 18387 av Carol Shenkenberger (24878.cooks)
Ärende: duck! 432
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 -=> Carol Shenkenberger said to Ruth Hanschka <=-

 > -> Humm, warm enough for the smoker <g>
 > Smoked turkey for New Year's!
 CS> Humm, kinda eyeing a duck....  Smoked Duck?  Sounds like it would
 CS> work. xxcarol

Smoked duck is one of the great joys. One can sort of follow the
recipe below: the traditional thing to do with the bird is to
either deep-fry it whole after smoking, then hack it into serving
pieces, or to hack it into serving pieces and then deep-fry these.

-Begin Recipe Export-

Title: Tea-Smoked Duck
Keywords: Anise, Chinese, Duck, Eating Well, Oriental, SJK, Smoked, Soy sauce
Keywords: Tea smoked

Source: Eating Well Magazine, 02/92

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
stir-fries.

1 4-5 lb. duck, washed and dried
6 Tbsp. reduced-sodium soy sauce
4 whole pieces star anise
1 cinnamon stick
1 cup uncooked long-grain white rice
1 cup strong black tea leaves, such as Darjeeling
1 cup brown sugar
1 tsp. toasted sesame oil

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" 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" between the duck and foil and letting the foil cover also hang
about 2" 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. Bnng 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.

128 CALORIES PER SERVING: 14 G PROTEIN, 7 G FAT, 1 G CARBOHYDRATE, 381 MG
SODIUM 51 MG CHOLESTEROL.

M's note: the yield seems a bit light, as does the nutrition info.
Of course removing and discarding the skin is a huge perversion.
One really wants to render or deep-fry the skin and eat the crunchies.

-End Recipe Export-

 -=> Carol Shenkenberger said to Ruth Haffly <=-

 >  CS> Nope!  Never tried to do more than 2 lbs or so and Don normally does
 >  CS> most of the cranking.
 > I could make a comment about Don being cranky but............any way,
 CS> Snicker: Don, the Crank-Man

Milky Way! :o

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