| All eggs are 55-60 g, unless specified. Just open windows and turn on the extractor fan! Grill until the skin is dark golden brown and the meat is tender, 1 … When ready to cook, if using a charcoal grill, place all the wood chips and the Tea-Smoking Mixture, if desired, on the coals. For the tea-smoked duck, using a sharp knife, score the skin of the duck with incisions about 2-3 cm apart. Place the tamarind water and the remaining ingredients in a small saucepan and bring to a simmer over medium heat for about 5 minutes or until the plums are soft. Rub the duck inside and out with the pepper mix and place on a plate. | All eggs are 55-60 g, unless specified. Toast the fennel seeds in a dry frying pan over medium heat until fragrant. For the Chinese pancakes, combine the flour and hot water in a bowl, stirring consistently until the flour clumps (you may not need to add all the water). If this happens, you can steam for a few minutes to soften. Business closing soon. Hang dry and rest for at least 2 hours. Line a wok with three layers of foil and tip in the smoking mixture. Bring 2 quarts of water to a boil. This pretty, special occasion dish is incredibly quick and easy. Cool, then grind to a fine powder in a spice grinder or using a mortar and pestle. Remove the neck, parson’s nose, wings and any excess fat from the cavity of the duck. Once the smoke starts billowing in a steady volume, cover the wok with a tight-fitting lid, reduce the heat to medium and smoke the duck for 15 minutes. Tea-smoked duck is a signature of Szechuan cuisine. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Brush half of 1 ball with sesame oil and place the other ball on top. This is my version of Peking duck pancakes but I'm cooking duck breasts (instead of a whole duck) that have been rubbed in a fennel salt and smoked over jasmine tea alongside a sweet-salty-tart fresh cherry sauce. 2. Quickly open the wok, place the duck on the wire rack, return the lid, reduce the heat to medium and smoke the duck for about 20 minutes. For the cherry sauce, add all the ingredients to a saucepan, except for the lemon juice, and heat over medium. Cover with plastic wrap; chill overnight. When cooled, discard the smoking mixture. Now you are ready for smoke. Hang duck in smoking … SBS acknowledges the traditional owners of country throughout Australia. Place a wet cloth around cover where it meets the wok, so no air will be able to enter. Mandarins, cherries, cumquats and pineapple all work well. Garnish with the sesame seeds to serve. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. Remove everything from the wok - be careful as the smoking mixture will be very hot. Place the wok over high heat to start generating smoke. Can the passion of a home cook beat the skills of a professional chef? Ingredients 1 duck (about 1.6 kg) 60 g sea salt 2 tbsp Sichuan peppercorns 185 g soft brown sugar 200 g uncooked jasmine rice 50 g jasmine tea leaves plain four, for dusting vegetable oil, to deep-fry SBS acknowledges the traditional owners of country throughout Australia. Exclusive TV sneak peeks, recipes and competitions, Tea-smoked duck with tamarind and plum sauce (China Squirrel), Episode guide | Adam Liaw's Road Trip for Good, Episode guide | Palisa Anderson's Water Heart Food, Have an Epiphany over this French dessert, Meet Donna Hay’s magic no-flour chocolate cake, 19 very tasty ways to use up festive leftovers, Step aside, ham sambos: 9 tasty ways to use up your Christmas ham. Carefully form into a ball of dough and set aside until it is cool enough to handle. Turn up the temperature to 150°F and continue smoking for three more hours. Flatten them together with the palm of your hand, making sure to keep their shape as two separate discs. Missed all the action? Check the seasoning. Serve tea-smoked duck as an appetizer at room temperature with toothpicks, or use the meat in stir-fries. • Palm sugar is sold in a block or in tablet form, available from most supermarkets, health food stores and Asian grocers. Deep-fry each half for 4-5 minutes or until crispy. There are a few famous tea cuisine dishes such as Hang Zhou city’s Dragon Well Tea Shrimps (Long Jin Xia Ren) and Empress Dowager’s favourite Tea and Camphor Smoked Duck (Zhang Cha Ya) from Sze Chuan province and the ever popular street snack Tea Spiced Eggs (Cha Ye Dan). Place the duck breast skin side up on rack, cover the wok and cook on a high heat until smoke appears from the wok. Mix the tea leaves, rice, flour and cane sugar, then spread this mixture over the foil in a thin layer. Frank Shek is the head chef at China Doll. Score skin about 1/2 inch apart through fat (do not cut into meat) in a crosshatch pattern with a sharp knife. Average: white rice Below: chow fun noodles a tad too thick and bland, crispy noodles are crispy but lack flavor, sautéed garlic spinach needs more flavor. Add a double pancake and cook for 1–2 minutes. For the egg noodles, cook the noodles according to the packet directions. Camphor Tea Smoked Duck THE BUZZ: Seletar Hill Restaurant offers some of the best Chinese cuisine in Singapore, serving a tantalising collection of dishes that are suitable for family gatherings, catching up with friends and colleagues. I enjoy the Chinese approach of tea smoking because it’s easy, fun and fast. • I prefer to use Lee Kum Kee brand of Hoi Sin sauce, available from Asian grocers. All reviews tea smoked duck crispy skin chicken rice peking duck pancakes long beans chinese meal an institution quick service delicious food salt and pepper dishes booking Review tags are currently only available for English language reviews. and smoke for about 3 to 3 1/2 hours or until the internal temperature reaches 170 F/77 C. Remove the duck from the smoker and let it rest for 10 … Discard the smoking mixture. Knead the dough for 10–15 minutes or until silky smooth. For smoking the duck. Bring to the boil. When the sauce starts to bubble, turn the heat to low and simmer for 10-15 minutes, or until the cherries start to break down. The tea smoked duck is a stand out for me and always on my list of must haves. The pancakes should be served immediately or they will harden. When the duck is ready, place the cake rack on the foil and then heat the wok over a medium heat until it starts to smoke. Ingredients 2 duck breasts 1 tbsp fennel seeds 1 tbsp sea salt ½ cup jasmine tea ½ cup uncooked jasmine rice ½ cup brown sugar Strain to get 60 ml (1/4 cup) of tamarind water (reserve the rest for another use or discard). | All vegetables are medium size and peeled, unless specified. This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Remove the duck from the pan. Tear off chunks of dough to form balls about 2–3 cm in diameter. Smoking food at home can be done. 1-4 to 5 pound duck, trimmed of extra fat and skin; 1/2 cup toasted sesame oil; 1 batch Szechuan Rub (recipe follows) 1 batch Picante Beer Marinade (recipe follows) Rinse the duck inside and out under cold running water, removing the giblets and neck. The Chinese method of home smoking is surprisingly easy and eliminates duck's fattiness while preserving its flavor. Place the duck on a plate on the wire rack. Pat duck breasts dry. Dust with the flour, shaking off the excess. I developed this recipe for Tea Smoked Duck Breasts when I was asked to come up with a unique pairing to go with Chateau Montelena’s 2009 Riesling. When the two pancakes start to separate, flip and cook for another 1 minute. Pricey Americanized Chinese cuisine. Remove the duck, cover in foil and rest for 15 minutes before carving into thin slices. Place a wire rack on top of the mixture and cover with a tight-fitting lid. Do not press on the rolling pin too hard or the two discs will fuse. Turn off the heat and let the smoke dissipate slightly before opening the lid. Brush the duck with the sauce to glaze it every 30 minutes. Lower to medium heat and cook for 10 minutes. It is prepared by hot smoking a marinated duck over tea leaves and camphor leaves. Place the basket in the wok, then place a wire rack on top, ensuring the basket isn’t crushed. Tea-Smoked Duck Be the first to rate & review! To serve, place the duck, cherry sauce, pancakes and carrot, spring onion and chilli on separate plates and have guests roll their own pancakes. Then, simply sear the breasts in a … Everyone knows the Chinese make the best duck, specifically Peking duck and Sichuan tea-smoked duck. Riesling and Asian, particularly Thai food is a no-brainer, the bright acids of the wine always play nicely with the spicy heat. Repeat with the remaining dough. Tea smoked duck with seville orange sauce just might be the perfect recipe for effortlessly elegant entertaining. | All herbs are fresh (unless specified) and cups are lightly packed. Combine the tea leaves and sugar and spread over the foil. Combine the tea, rice and sugar – this is your smoking mixture. Rub the salt mix over the duck and marinate for 1 hour in the fridge. You can spread the process out over the course of days and impress guests. The cooking involves marinating a duck overnight, then steaming and smoking it over a sweet, aromatic blend of black tea leaves, brown sugar, star anise, Sichuan peppercorns and cinnamon. When cooled, mix with the salt and pound in a mortar and pestle until finely ground. The extensive menu offered a lot, so we got magic spicy chicken, war won ton, pancakes with green onions, tea smoked duck, combo chow mein, and flaming dragon fish filets. Do not open the lid during this time. Smoked duck is a revelation – there’s a reason tea smoked duck is a Chinese classic. Cooking The Duck (Evening) In a preheated kitchen oven at 350°F, place duck on an elevated wire rack inside a pan. Great for parties or holidays, a smoked whole duck is actually not that hard to make. I made this in a shoe-box Hong Kong apartment without the fire department investigating so give it a go. 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