 | Tea Smoked Duck with Lychee Glaze6 hours Eric Lee / Chef, Napa Valley Cooking School, Napa Valley, CA |
| For the Marinade: | |
| • | 8 oz. The Perfect Purée Lychee Puree, thawed |
| • | 1/2 tbsp. The Perfect Purée Lemon Zest, thawed |
| • | 1 cup dark soy sauce |
| • | 1/2 cup soy sauce |
| • | 1 cup rice wine or dry sherry |
| • | 1 cup sesame oil |
| • | 1/2 cup brown sugar |
| • | 8 cloves garlic, minced |
| • | 3 pieces ginger 1 inch diameter by 1/4 inch thick |
| • | 2 tbsp. Chinese 5 spice powder |
| • | 5 pieces star anise |
| • | 2 sticks cinnamon |
| • | 1/2 tbsp. ground black pepper |
| • | 4 dried red chiles, like arbol |
| • | 6 whole ducks |
| For the Tea Smoking Mixture: | |
| • | 3 tbsp. The Perfect Purée Lemon Zest, thawed |
| • | 6 tbsp. The Perfect Purée Orange Zest, thawed |
| • | 1/2 cup Asian loose tea |
| • | 1 cup Jasmine rice |
| • | 1 cup brown sugar |
| • | 2 stalks lemongrass, cut into 1 inch pieces |
| • | 1 oz. ginger |
| • | 1 oz. garlic |
| • | 1 tbsp. black peppercorns |
| • | 2 tbsp. Szechwan peppercorns |
| • | 2 tbsp. coriander seeds |
| • | 1 cup smoking chips, soaked in water |
| Method: | |
| 1. | Combine all of the ingredients for the marinade and set aside. |
| 2. | Reserve 1/4 of the marinade for basting. Marinate the ducks for a minimum of three hours up to a maximum of overnight. |
| 3. | Using the smoking mixture, smoke the ducks for one hour or until the desired smokiness is achieved. Transfer to a roasting pan and roast the ducks at 350° F until the internal temperature of the leg reaches 155° F. |
| 4. | Allow the ducks to rest for 15 minutes before carving. |