Stove Top Smoker Tea Smoked Duckling Food
HOW TO USE A STOVE-TOP SMOKER
Provided by Food Network
Number Of Ingredients 0
Steps:
- Read through the recipe carefully before you start. Some recipes require seasoning or marinating the food in advance; other recipes suggest you brine the food or take them to room temperature before smoking.
- Make sure the smoker parts are clean and dry before you start.
- Sprinkle the amount and type of wood chip you have chosen over the center of the bottom of the smoker, covering an area roughly the size of your burner.
- Put the drip pan in place. Always line the drip pan with a single layer of aluminum foil. This cuts cleanup time in half.
- Arrange whatever item(s) you are smoking on the rack. Newer smoker models have nonstick racks; older racks should be sprayed with vegetable cooking spray to prevent sticking and make for easier clean up.
- Be sure to leave space between items on the rack and between the food and the sides of the smoker.
- Close the lid about two-thirds of the way and center the smoker over a burner. Turn the heat to medium.
- When you see the first signs of smoking rising from under the drip pan, close the lid securely and start timing.
- Check the food for doneness at the time suggested in the recipe. Wear oven mitts or protect your hands with sturdy pot holders, grasp the handles firmly with one hand and slide the lid off with the other. Test the food as quickly as possible (with an instant-read thermometer or other methods suggested in the recipe) and slide the lid closed quickly if it needs more cooking time.
- When the food is ready, turn off the heat and remove the lid of the smoker, unless a recipe directs you to leave it on for a specified amount of time.
STOVE TOP SMOKER TEA SMOKED DUCKLING
Make and share this Stove Top Smoker Tea Smoked Duckling recipe from Food.com.
Provided by TxGriffLover
Categories Whole Duck
Time 10h
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Remove giblets and trim excess neck skin from duck. Rinse and pat dry.
- Combine soy sauce, sherry, and honey, and bring to a boil. Add five spice powder and remove from heat.
- Baste duck thoroughly with this hot mixture and allow to dry at room temperature for 8 hours.
- Split duck and smoke for 2 hours on medium-low heat, using mesquite wood chips and tea leaves.
- Open lid carefully, prick skin all over, being careful not to pierce the meat.
- Place into a preheated 425º oven for 15 minutes to crisp and brown. Nothing finer on a crisp all evening.
Nutrition Facts : Calories 2639.4, Fat 249.4, SaturatedFat 83.8, Cholesterol 481.8, Sodium 2412.3, Carbohydrate 11.5, Fiber 0.3, Sugar 9.5, Protein 76.7
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- Remove the duck breasts from the refrigerator. To make the dry rub, combine the kosher salt, Sichuan peppercorns, black peppercorns, and curing salt in a spice grinder and grind to a powder, or grind together in a mortar with a pestle. Moisten the duck breasts evenly with the wine, then coat with the spice mixture. Wrap each breast individually in plastic wrap, place in the refrigerator, and let cure for at least 4 hours or preferably 12 hours. If using large breasts, leave them to cure for 24 hours (see headnote).
- Once the breasts have cured sufficiently, rinse off the cure and pat them dry. Set them, skin side up, on a cooling rack and let dry for 2 to 3 hours. If you can, direct a fan on the duck so it dries thoroughly.
- Line a wok with aluminum foil so that about 2 inches of foil extend beyond the rim around the perimeter. You will use this to seal the wok. Put all of the smoking ingredients in the bottom of the wok, followed by a rack (or use 4 cheap chopsticks or wooden skewers to improvise a rack). Place the duck, skin side down, on the rack. Seal the wok and set it on the stove top. If you are just using foil, drape it over the top of the wok and crimp the edges. If you have the lid, put the lid down and use the excess foil lining the wok to seal everything. Be sure to have your stove exhaust fan on high. (If your exhaust fan is not very powerful, you might want to consider doing this outside on the grill.)
- Turn on the heat to high for 3 to 5 minutes, until the smoking ingredients just begin to start smoking. You will hear lots of snapping, crackling, and popping. Turn the heat to medium and smoke the duck for 20 to 30 minutes: Normal-size duck breasts will need 20 minutes; really large ones such as Moulard or goose breasts will need the full 30 minutes.
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- Step 1Mix together the salt, black pepper, and sugar. Score the skin on the duck too, but not through, the meat. Rub both sides with the salt mixture, cover and refrigerate 4+ hours, or overnight. Remove from refrigerator and bring to room temperature before cooking (about 1 hour).
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- Step 3Pat the duck breasts with paper towels. Heat the wok, when it starts to smoke, place the duck breasts onto the rack, cover with a tight-fitting lid, and smoke for 5 - 7 minutes (for rare).
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- Season both sides of the meat with salt and pepper and then sprinkle generously with dry rub. Allow to season at room temperature for at least 1 hour. It can also be covered and refrigerated for 6-10 hrs. If you do so, be sure to bring the meat back to room temperature.
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