Bac Ha Green Tea Smoked Duck Vit Hom Khoi Recipes

ROASTED DUCK IN FERMENTED BEAN CURD: VIT NUONG CHAO

Provided by Food Network

Time 12h40m

Yield 4 servings

Number Of Ingredients 7

Roasted Duck in Fermented Bean Curd: Vit Nuong Chao image

Steps:

For the marinade: Combine the white bean curd, sugar, red fermented bean curd, ginger, bean curd water, and oil and mix well. Coat the duck with marinade and marinate in the refrigerator for 2 hours or overnight. Heat a charcoal grill to medium heat. Roast and rotate the duck over charcoal for 20 minutes.

Ingredients

1 small duck
4 tablespoons white bean curd
3 tablespoons sugar
2 tablespoons red fermented bean curd
2 tablespoons pounded ginger
2 tablespoons bean curd water
2 teaspoons sesame oil

TEA SMOKED DUCK

Tea Smoked Duck is one of the most famous dishes of Sichuan Province, contrary to what most people believe it to originate from Hunan. Smoking was a culinary craft mastered by the Sichuan people as a better way to preserve flavor and the longevity of foods without refrigeration. A good tea smoked duck should have a haunting tea smoked flavor, well rendered, tender meat and a crackling skin. It can be served with buns and accompanied by a semisweet bean sauce.

Provided by Food Network

Categories main-dish

Time 3h10m

Yield 8 to 10 servings

Number Of Ingredients 15

Tea Smoked Duck image

Steps:

Combine all the ingredients, except sesame/vegetable oil, for the marinade in a bath solution and place cleaned duck in it overnight.
Hang dry and rest for at least 2 hours. Hang duck in smoking oven with hook on the upper neck.
Place the camphor wood, brown sugar, tea twigs, if available, on a pan at the base of the oven and heat oven to 350 degrees F. Some recipes call for tea leaves but tea leaves in the sugar/camphor mixture does not add that much tea flavor to the ducks. Roast the duck for approximately 40 minutes, but depends on size of duck, type of oven, etc. For best results for a crispy skin, the last 5 to 10 minutes should be at 400 degrees F, with a final basting of sesame/vegetable oil on the skin of the duck. Duck can be flashed in hot oil to finish, if timing for service is critical.
Cut and serve hot, with buns and sauce, optional.

Ingredients

1 whole cleaned duck (preferably Peking where the breasts are larger)
1 large piece ginger root, crushed
1 bunch spring onions
1 tablespoon ground cloves
1 (6-inch) piece cassia cinnamon, preferably Chinese
1 Sichuan red peppercorns
1/2 cup maltose sugar or honey
1/4 cup kosher salt
1 cup fine Chinese black tea (Darjeeling, Ceylon are fine substitutes)
1 tablespoon saltpeter (optional but in original recipes)
Water, enough to just cover duck in bath
Sesame /vegetable oil, for basting
1 pound of camphor wood (chips are fine) Other types of wood such almond can be used)
1 cup brown sugar
1 bag dried tea twigs, optional

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Calories 552 per serving

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.

Bac Ha Green Tea Smoked Duck Vit Hom Khoi Recipes

ROASTED DUCK IN FERMENTED BEAN CURD: VIT NUONG CHAO

TEA SMOKED DUCK

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