Food recipes
Tea-Smoked Duck
Tea-Smoked Duck Yield: 1 duck Ingredients: - 3 tbsp (45 mL) Coarse salt - 1 tbsp (15 mL) Sichuan peppercorns - 1 Duck, about 5 lb (2.3 kg) - 6 Scallions, trimmed - 4 slices Ginger root - 3 oz (90 g) Uncooked rice - 1�...
Tea-Smoked Duck
Yield: 1 duck
Ingredients:
- 3 tbsp (45 mL) Coarse salt
- 1 tbsp (15 mL) Sichuan peppercorns
- 1 Duck, about 5 lb (2.3 kg)
- 6 Scallions, trimmed
- 4 slices Ginger root
- 3 oz (90 g) Uncooked rice
- 1�"2 cup (125 mL) Brown or black tea leaves
- 2 oz (60 g) Sugar
Directions:
1. First, toast the salt and Sichuan peppercorns in a dry skillet around gentle warm, right until peppercorns are fragrant.
2. Next, awesome the blend, then crush with a rolling pin.
3. Then, contemporary the duck effectively, eradicating more body weight. Flatten the duck somewhat through urgent down on the breastbone to crack it.
4. Then, rub the duck in and out with the salt and peppercorn mix.
5. Then, put the duck inside a lodge pan, pounds it down, and refrigerate it for 1�?"2 times.
6. Then, rinse the duck.
7. Then, put the scallions and ginger slices in the cavity.
8. Then, steam the duck for 1�?"11�"2 hours, right until smooth.
9. Then, line a weighty wok or other heavy pan with aluminum foil.
10. Then, merge alongside one another the rice, tea leaves, and sugar. Put the blend in the bottom of the wok.
11. Then, put the duck on a rack more than the tea blend and cover the pan tightly.
12. Then, fastened the pan more than large heat for 5 minutes, then more than mild heat for 20 minutes.
13. Finally, amazing the duck. Chop it into components measuring 1�?"2 inside. (3�?"5 cm), bones and all. As an alternative, bone it out and slash the meat into strips 1 in. (2.5 cm) extensive. This dish is in a natural way aided at place temperature.
Yield: 1 duck
Ingredients:
- 3 tbsp (45 mL) Coarse salt
- 1 tbsp (15 mL) Sichuan peppercorns
- 1 Duck, about 5 lb (2.3 kg)
- 6 Scallions, trimmed
- 4 slices Ginger root
- 3 oz (90 g) Uncooked rice
- 1�"2 cup (125 mL) Brown or black tea leaves
- 2 oz (60 g) Sugar
Directions:
1. First, toast the salt and Sichuan peppercorns in a dry skillet around gentle warm, right until peppercorns are fragrant.
2. Next, awesome the blend, then crush with a rolling pin.
3. Then, contemporary the duck effectively, eradicating more body weight. Flatten the duck somewhat through urgent down on the breastbone to crack it.
4. Then, rub the duck in and out with the salt and peppercorn mix.
5. Then, put the duck inside a lodge pan, pounds it down, and refrigerate it for 1�?"2 times.
6. Then, rinse the duck.
7. Then, put the scallions and ginger slices in the cavity.
8. Then, steam the duck for 1�?"11�"2 hours, right until smooth.
9. Then, line a weighty wok or other heavy pan with aluminum foil.
10. Then, merge alongside one another the rice, tea leaves, and sugar. Put the blend in the bottom of the wok.
11. Then, put the duck on a rack more than the tea blend and cover the pan tightly.
12. Then, fastened the pan more than large heat for 5 minutes, then more than mild heat for 20 minutes.
13. Finally, amazing the duck. Chop it into components measuring 1�?"2 inside. (3�?"5 cm), bones and all. As an alternative, bone it out and slash the meat into strips 1 in. (2.5 cm) extensive. This dish is in a natural way aided at place temperature.