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You can have OolongTea Brined Smoked Duck using 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of OolongTea Brined Smoked Duck
- Prepare of Duck.
- You need 5 1/2 lb of Duck.
- It’s of brine.
- You need 1/2 cup of Oolong loose leaf tea.
- It’s 1 tbsp of whole star anise.
- It’s 2 quart of water.
- You need 1 1/2 tbsp of salt.
- Prepare 1 tsp of kosher salt.
Oolong ( /ˈuːlʊŋ/; simplified Chinese: 乌龙; traditional Chinese: 烏龍 (wūlóng, "black dragon") is a traditional semi-oxidized Chinese tea (Camellia sinensis) produced through a process including withering the plant under strong sun and oxidation before curling and. This tea-smoked duck breast recipe is made with lychee, black tea, star, anise, cardamom, and cinnamon Smoked duck is wonderful in all its incarnations, but when combined with the rich caramelization and crisp skin that grilling adds, this dish is a must. There are dozens of Dan Cong cultivars all with their unique flavour profiles. The Ya Shi (Duck Sh*t) cultivar is one of the most delicious that we have tasted and despite its price we had to get a tiny quantity in for all the true tea.
OolongTea Brined Smoked Duck step by step
In a pot boil the water. Add the 2 pieces of star anise, the salt, and tea. Remove from heat and cover, let it steep till its cool to the touch..
Add duck to a big zip lock bag then add the brine. Try to get all the air you can out of the bag. Then let it sit in the refrigerator over night..
Start your smoker up with charcoal and favorite wood. Take the duck out of brine. Reserve the brine. Dry off the duck add salt. Then put the duck on the smoker for 4 hours or till done..
Strain the brine through a sieve. Boil the brine with the duck neck 7 minutes. Use as an ah jus and remove the neck meat, and put into the ah jus..
Serve the duck with the ah jus hope you enjoy!.
Smoked Tea Duck Noodles. by: aargersi. WHAT: Garlicky noodles topped with not-actually-smoked smoked duck. HOW: Brine duck legs in Lapsan Souchon, then roast until tender. info@bailong-tea.ru. Place duck in brine, breast side down, and weight down with plate to keep fully submerged. Josh has slow smoked and eaten so much pork, he's legally recognized as being part swine.
