Tea Smoked Duck
TEA SMOKED DUCK PANCAKES
Simon Majumdar
(Author and TV presenter)
Ingredients:
1 x duck breast per person (I prefer skin off and some recipes say to sear skin before smoking)
1 x pack store bought Chinese pancakes
1 x cucumber (halved, seeded and peeled and cut into thin strips)
3 x spring onions (green part only, cut into thin strips)
Marinade
2 x cloves garlic (minced)
1 inch ginger (minced)
2 x tbsp dark soy sauce
2 x tbsp Chinese rice wine
3 x red chilli (seeded and minced)
1 x tbsp sesame oil
For Smoking
6 x tbsp white rice
6 x tbsp whole leaf green tea
3 x tbsp brown sugar
3 x tbsp salt
1 x star anise
1 x tsp Sichuan peppercorns
Sauce
10 x ripe plums (stoned)
1 x tspn dark soy sauce
8 x tbspn water
2 x tspn sugar
2 x red chillies (minced)
1 x tspn arrowroot (mixed well with water)
Method:
For The Duck
Mix all the marinade ingredients in a bowl and add the duck breasts. Cover and set aside for at least three hours, better over night
When ready to cook, remove from the marinade and pat dry
Line the top and bottom of a wok with a double layer of tin foil, leaving some overlap to help form a seal (very important or your whole house will fill with smoke)
Mix the smoking ingredients together and place in the bottom of the wok. Place the steaming rack on the wok and place the duck breasts on top of the rack skin side up.
Place the lid on the wok and wrap the foil to form a tight seal.
Begin to heat the wok on a medium heat for 10 minutes and then remove the wok from the heat and leave to sit for another fifteen minutes (for medium cooked duck)
Undo the seal (being prepared for smoke to billow out (open the windows at this point) remove the duck breasts and let them rest before cutting into slices
For The Sauce
Cook the plums with the sugar, chillies and soy sauce until soft and pass through a sieve. Return the liquid to the saucepan and add the arrowroot, cooking gently until the sauce thickens slightly
Serve the duck slices with warmed pancakes to be rolled with a smear of sauce and some cucumber and spring onion