Once upon a time when I smoked a duck.
Peking duck is by-far my favourite when it comes to Duck, early days on Carnival cruise line I became addicted to this gamely bird,have always enjoyed it with a fruity note be it raspberry or blackberries, days in Philly were no different, when ever I walk into china town part of the old city I have been captivated by the beauties hanging all glossy and golden with their juices drippings which had made me droll.
The mellowness of the duck was always complimented well with the degree of accuracy over the scallion pancakes, history reveals even the great traveller Marco polo was a victim to this desire that when he got back to Italy,asked his cook to do a replica which eventually transformed into pizza in the latter stages.
The idea of smoking a duck for several hours may seem to be boring, yet the flavour imparted by the process is sure commendable, and to top it off I wanted to smoke it with Tea, Lapsing sou choung is right blend is what I felt as I have tasted a consommé with the same blend, which gave me the confidence that this blend will be the adequate one,
Zhangcha duck, tea-smoked duck, or simply smoked duck, is a quintessential dish of Szechuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. Due to its complicated preparation, zhangcha duck is eaten more often in banquets or festive events than as a daily household item
The duck is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp.
To serve the duck I used a layered millefillie of Miso & gave a break with scallion crisp,chestnut tartan. And to make it even more interesting I encased the tea smoke using a flash smoker....And eureka exclaimed my duck.
The mellowness of the duck was always complimented well with the degree of accuracy over the scallion pancakes, history reveals even the great traveller Marco polo was a victim to this desire that when he got back to Italy,asked his cook to do a replica which eventually transformed into pizza in the latter stages.
The idea of smoking a duck for several hours may seem to be boring, yet the flavour imparted by the process is sure commendable, and to top it off I wanted to smoke it with Tea, Lapsing sou choung is right blend is what I felt as I have tasted a consommé with the same blend, which gave me the confidence that this blend will be the adequate one,
Zhangcha duck, tea-smoked duck, or simply smoked duck, is a quintessential dish of Szechuan cuisine. It is prepared by hot smoking a marinated duck over tea leaves and twigs of the camphor plant. Due to its complicated preparation, zhangcha duck is eaten more often in banquets or festive events than as a daily household item
The duck is first marinated for several hours with a rub containing a typical combination of whole or crushed Sichuan pepper, huangjiu or baijiu (fermented or distilled Chinese wine), ginger, garlic, and salt, with much of it rubbed inside the cavity of the duck. For intensity of taste, sometimes the marinade rub is augmented with choujiu, black pepper, tea leaves, and camphor leaves. Following the marination, the duck is quickly blanched in hot water to tighten the skin, and then towel and air dried. This step ensures that the skin of the duck has a crisp texture upon completion. A wok is then prepared for smoking the duck with black tea leaves and camphor twigs and leaves. Following a smoke treatment of approximately 10-15 minutes, the duck is then steamed for another 10 minutes before being deep fried in vegetable oil until its skin is crisp.
To serve the duck I used a layered millefillie of Miso & gave a break with scallion crisp,chestnut tartan. And to make it even more interesting I encased the tea smoke using a flash smoker....And eureka exclaimed my duck.
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