Back

Tea Smoked Duck with Lychee Glaze

6 ducks

6 hours

Chef Eric Lee, Napa Valley Cooking School

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.