Best 3 Tea Smoked Duck Breast With Pears And Blueberry Jus Recipes

Tea smoked duck breast with pears and blueberry jus is an elegant and delicious dish that is perfect for a special occasion. The combination of the smoky duck, sweet pears, and tangy blueberry jus creates a complex and flavorful dish that is sure to impress your guests. This recipe is easy to follow and can be prepared in under an hour. So if you are looking for a delicious and impressive dish to serve at your next dinner party, look no further than tea smoked duck breast with pears and blueberry jus.

Check out the recipes below so you can choose the best recipe for yourself!

TEA SMOKED DUCK

Tea Smoked Duck image

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

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

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.

TEA-SMOKED DUCK BREAST

Tea-Smoked Duck Breast image

Provided by Susan Herrmann Loomis

Categories appetizer

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 12

Ingredients

The breasts from 2 fresh ducks, whole and boned, with skin left on
1 teaspoon Roasted Sichuan Pepper-Salt (see recipe)
Grated zest from a small, well-scrubbed orange
1 scallion, trimmed, the white and green parts minced
1 teaspoon minced fresh ginger
1 tablespoon peanut oil
1/4 cup dry black tea leaves
1/4 cup packed brown sugar
1/4 cup dry rice
1 tablespoon Sichuan peppercorns
4 4-inch-long cinnamon sticks, broken into several pieces
4 1/2-inch-by-4-inch pieces of home-dried orange zest (take the zest from an orange with a vegetable peeler, set the strips on a cooling rack in a warm spot until they are dry, but not brittle, overnight.)

Steps:

Cut the duck breasts in half, lengthwise. Trim away any cartilage or membrane, and remove the fillet (a small strip of meat and tendon on the meat-side of the breast that comes off easily; some butchers may have already removed this when boning the duck). Sprinkle equal amounts of the Sichuan pepper-salt on all sides of the duck breasts, then rub with equal amounts of the orange zest. Pat equal amounts of the scallions and the ginger onto the duck breasts, then lay them in a nonaluminum dish, cover tightly and refrigerate overnight. Bring to room temperature before proceeding.
Heat the oil in a large, heavy-bottomed skillet over medium-high heat until nearly smoking. Sear the duck breasts on the skin side only until dark golden brown. Remove from the heat and reserve.
Mix all of the smoking ingredients in a small bowl.
To smoke the duck breasts, prepare a wok (or Dutch oven) by lining it and the lid with two layers of heavy-duty aluminum foil, leaving an overhang of about five inches. Spread the smoking ingredients in the bottom of the wok and place a round cooling or steaming rack about one inch above the smoking mixture, propping it up if necessary with balls of aluminum foil set under the four corners of the rack.
Set the uncovered wok over high heat and cook until wisps of smoke come from the smoking mixture. Place the duck breasts, skin side down, on the rack. Cover the wok, and crimp the foil edges together, leaving a small escape valve for the smoke. Smoke the duck breasts for four minutes, turn off the heat and let them sit for an additional three minutes before removing the lid. If the duck is too rare for your taste, add a tablespoon of dry rice to the smoking mixture, return the breasts to the rack and smoke for an additional two or three minutes. Let the duck breasts cool, then slice them in thin diagonal slices and serve.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 32 milligrams, Sugar 16 grams

TEA SMOKED GRILLED DUCK

Tea Smoked Grilled Duck image

This is something very different to serve but very, very good. It's worth the work. I do not recommend throwing tea leaves on a gas BBQ. Also use One recipe Far East Marinade (separate posting here on recipezaar)

Provided by Bergy

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 ducks, cleaned and quartered
1 cup fresh brewed lapsang souchong tea or 1 cup other black tea, brewed and cooled,reserve the tea leaves (Make it quite strong)
1/3 cup dry lapsand souchong tea leaves
fresh kumquat
tangerine, wedges (garnish)

Steps:

Prepare the marinade ahead of time (make it the day ahead).
Soak duck quarters in cooled infused tea for 2 hours.
Drain and add the marinade to cover the duck (use a zip lock bag for easy turning).
Refrigerate for 3 hours.
Bring duck to room temp uncovered.
Heat BBQ to medium hot, oil the grill.
Scatter dry tea leaves directly over the coals.
Grill the duck fat side down sear the quarters turn every 5 minutes and baste with the marinade.
Close grill lid and let the duck smoke in the tea smoke.
Keep turning the duck.
Continue grill until it is cooked the way you like it.
It will be charred on the outside.
Garnish with cumquats or tangerines.

Nutrition Facts : Calories 2561.4, Fat 249.4, SaturatedFat 83.8, Cholesterol 481.8, Sodium 399.6, Protein 72.8

Tips:

To achieve the best flavor, use high-quality duck breast and fresh ingredients.
When smoking the duck breast, make sure to use a smoker that is well-ventilated and produces a consistent smoke.
The smoking time will vary depending on the thickness of the duck breast, so it is important to check the internal temperature to ensure that it is cooked to your desired doneness.
While the duck breast is smoking, prepare the pear and blueberry jus by simmering the ingredients until the pears are tender and the sauce has thickened.
To serve, slice the duck breast and arrange it on a plate with the pear and blueberry jus. Garnish with fresh herbs, such as chives or thyme.

Conclusion:

This recipe for tea-smoked duck breast with pears and blueberry jus is a delicious and elegant dish that is perfect for a special occasion. The smoky flavor of the duck breast pairs perfectly with the sweet and tart flavors of the pears and blueberries. This dish is sure to impress your guests and leave them wanting more.