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Fragrant Tea-Smoked Duck

jeffinsgfjeffinsgf Posts: 1,259
edited 6:40PM in Poultry
IngredientsPaste: 1/4 cup crushed Sichuan brown peppercorns 1/4 cup minced fresh ginger Dried, minced zest of 2 oranges 1.5 Tbs coarse salt 1.25 Tbs ground cinnamon
Two 4 pound ducks (We did one 6 pounder)
5 Tbs black or oolong tea leaves (We used Earl Grey for the bergamot) 12 cups water 3 whole cinnamon sticks Peel of 1 orange, in large sections 1 Tbs whole Sichuan brown peppercorns InstructionsAt least 10 and up to 24 hours before you plan to smoke the duck(s), combine the paste ingredients (above the duck in the ingredient list) in a food processor.
Rub the duck(s) generously with the paste inside and out, and over and under the skin, being careful to avoid tearing it. Put the duck(s) in a zipper bag and refrigerate.
About 2 hours before you plan to smoke the duck(s), remove them from the refrigerator and them them sit at room temperature for 30 minutes.
Prepare the tea for steaming the duck(s), placing the tea leaves in a large bowl. In a large pan, bring the water to a boil and pour it over the tea leaves. Let it steep for 10 minutes. Pour the tea through a strainer into a large saucepan. Place the strained tea leaves in a drip pan and add the cinnamon sticks, orange peel and peppercorns.
Arrange a bamboo steamer over the saucepan (or wok) full of tea and place the duck(s) in the steamer. Steam the duck(s) over medium high heat for an hour and a half.
Discard the tea and duck fat liquid. Stabilize the Egg at a temperature of 225 to 250. If you have a dual level set up, put the tea leaves and spices mixture on the lower level, below the duck. If you don`t, put the duck in a vee-rack and put the vee-rack in the drip pan full of stuff. Use either a plate setter or Spider and pizza stone to make the cook indirect.
Cook until the skin is a dark mahogany and the leg joints move easily. It should be about 3-1/2 to 4-1/2 hours.NotesNumber of Servings: 4 to 6Time to Prepare:
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