Tea Smoked Grilled Duck is a distinctive dish that combines the rich flavors of grilled duck with the aromatic essence of tea smoke, creating a memorable culinary experience. This recipe involves careful preparation and grilling techniques to achieve optimal results.
Recipe Details
Name: Tea Smoked Grilled Duck
Cook Time: 30 minutes
Prep Time: 20 minutes
Total Time: 50 minutes
Recipe Category: Lunch/Snacks
Keywords: Whole Duck, Duck, Poultry, Meat, Chinese, Asian, < 60 Mins
Nutritional Information (per serving):
- Calories: 2561.4
- Fat: 249.4g
- Saturated Fat: 83.8g
- Cholesterol: 481.8mg
- Sodium: 399.6mg
- Carbohydrates: 0g
- Fiber: 0g
- Sugar: 0g
- Protein: 72.8g
Servings: 4
Ingredients
- 2 ducks, quartered
- 1 cup tea leaves (black tea recommended)
- 1/3 cup kumquats or tangerines, for garnish
Far East Marinade (Separate Posting Required)
Recipe Instructions
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Prepare the marinade: Make the Far East Marinade ahead of time, preferably the day before to allow flavors to meld.
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Infuse duck with tea: Soak duck quarters in cooled infused tea for 2 hours. This step imparts subtle tea flavors into the duck meat.
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Marinate duck: Drain the infused tea and add the Far East Marinade to cover the duck pieces. Use a zip lock bag for easy marinating. Refrigerate for 3 hours to let the flavors penetrate.
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Prepare for grilling: Bring the marinated duck to room temperature. Heat your BBQ to medium-high heat and oil the grill to prevent sticking.
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Create tea smoke: Scatter dry tea leaves directly over the coals or in a smoker box if using a gas BBQ. This will generate the tea smoke essential for the flavor profile.
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Grill the duck: Place the duck quarters on the grill, fat side down, to sear the skin. Turn every 5 minutes and baste generously with the marinade to keep the meat moist and flavorful.
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Smoke the duck: Close the grill lid to allow the duck to smoke in the tea-infused smoke. Keep turning the duck periodically to ensure even cooking and smoking.
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Cook to perfection: Continue grilling until the duck reaches your desired level of doneness. The exterior will develop a charred, smoky crust while the interior remains tender and juicy.
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Serve: Once cooked, remove the duck from the grill and let it rest for a few minutes. Garnish with sliced kumquats or tangerines for a refreshing citrus contrast.
Tips for Success
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Marinade Preparation: The Far East Marinade is crucial for enhancing the flavors of the duck. Ensure it’s well-prepared and adequately coats the meat.
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Grilling Technique: Oil the grill grates well to prevent sticking and achieve attractive grill marks. Basting with the marinade during cooking enhances both flavor and moisture.
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Tea Smoking: If using a gas BBQ, avoid throwing tea leaves directly onto the flame. Instead, use a smoker box or foil pouch to contain the tea leaves and create controlled smoke.
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Doneness: Duck should be cooked to an internal temperature of 165°F (74°C) for safety. Adjust cooking time based on your preference for rare or well-done meat.
Serving Suggestions
Tea Smoked Grilled Duck pairs wonderfully with steamed rice or Asian-inspired salads. The smoky, savory flavors complement well with light and fresh sides. Consider serving alongside stir-fried vegetables or a simple cucumber salad dressed with rice vinegar and sesame oil.
This recipe is ideal for those seeking a unique culinary adventure, combining traditional grilling techniques with the aromatic depth of tea smoke. It’s a dish that’s sure to impress with its rich flavors and tender texture, making it worth the effort for any special occasion or adventurous mealtime experience.
