Tea-Smoked Duck with Smoked Walnuts
DESCRIPTION
Total Time
Prep Time
1 Hr, 20 Mins
Cook Time
35 Mins
Total Time
1 Hr, 55 Mins
Nutrition
Calories
280 cal
Total Fat
9 g
Polyunsaturated Fat
3.8 g
Cholesterol
135 mg
Sodium
430 mg
Carbohydrates
17 g
Dietary Fiber
1 g
Protein
29 g
Ingredients
- ¼ cup soy sauce, naturally brewed
- 2 tablespoons plus ½ cup (divided) Chinese black tea
- 2 tablespoons Szechuan peppercorns, toasted, crushed
- 1 teaspoon five-spice powder
- 3-4 cups water, as needed
- 4 duck breasts, skin removed and reserved
- 24 California walnuts, whole, in-shell
- Oil, as needed
- Salt, as needed
- 2 ounces hickory wood
- ½ cup brown sugar
- 8 mandarin pancakes or small tortillas
- ¼ cup plum or hoisin sauce
- 8 scallions, sliced on bias very thinly
Preparation
- Mix soy sauce, 2 tablespoons black tea, peppercorns and five-spice powder with 3 cups water. Remove all visible fat from duck. Place in nonreactive bowl, cover with mixture and add additional water if necessary to barely cover.
- Crack walnuts slightly, but leave in shell and add to marinade. Cryovac for 1 hour at room temperature or marinate in refrigerator for 24 hours.
- Chill duck skin and slice into thin strips about 1/8-inch wide. Fry skin in oil until very crispy. Drain and season with salt.
- Mix 1/2 cup black tea, hickory wood and sugar and smoke-cook duck on a stovetop smoker with low flame for about 30 minutes, or until 130° F at thickest point. 15 minutes before duck is ready, add cracked walnuts to smoker.
- Remove duck and walnuts. Shell nuts. Slice duck.
- Heat pancakes until warmed and spread each with 1 teaspoon sauce. Add duck, walnuts, scallions and crisped skin and serve.