Oriental Duck Thighs

Richard Fl

If I could only get Rick's Tropical Delight to Florida for some photo lessons. Here is what I cooked today!

Duck, Thighs, Smoked, Lacquered, Chinese, Richard Fl




INGREDIENTS:
8 Duck, Thighs
Marinade:
1 Cup Soy Sauce
2 Tbs Dry Sherry
2 Tbs Turbindo Suigar
3 Tbs Honey
2-3 Tbs Hoisin Sauce
2 Cloves Garlic, Minced
1 Tbs Sesame Oil
1 Tsp Chinese 5-Spice Powder
1/2 Tsp Cayenne Pepper.
Smoke: (In A Foil Pouch)
1 Tbs Celestial Seasonings, Orange Spice, Black Tea
1 Tbs Oolong Tea
1 Tbs Green Tea
Seasoning Salt to Serve
2-3 Tbs Seczhuan Pepper Corns
2-3 Tbs Sea Salt




Procedure:
1 Took Jaccard Meat tenderizer machine and poked each thigh 2-3 times. Mixed marinade together and placed the thighs in a gallon Zip-loc bag and into the refrigerator for 2 days. Rotating every now and then.
Cook:
1 Set small BGE up indirect, 250-275°F with some mahogany chips and the aluminum pouch of tea, pierced slightly to allow the smoke out. Basted with the marinade after about an hour. Pulled after 1 1/2 hours.
To serve:
1 Take the schezuan peppercorns and salt and grind in a morter & pestle or a spice grinder. Dip pieces of duck in the seasoning salt.
Side Dish:
1 Took the left over marinade, and heated to reduce in volume a little, added equal parts honey and horseradish,about 2 Tbs each, some butter and cooked, yellow squash, zuccini, spanish onion. sliced, chinese eggplant, ( the thin white-purpleish ones), Served over basmati rice


Servings: 4

Recipe Type
Main Dish, Poultry

Recipe Source
Source: BGE Forum, Richard Fl, 2008/04/13

BENTE

thanks sounds good

TomM24

I have had tea smokes duck at a chinese restaruant. It was good Would have never thought about Eggin it. Thanks It's been added to my to do list.