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Tea Smoking
Technique
Tea Smoked Duck with
Roasted Scallion Sweet Potatoes
Tea Smoked
Chicken Breast with Celery Rice
Seared Snapper with Tea Smoked Shrimp Potatoes
Asian Chicken Club
Norman Van Aken's Lapsang Souchong Tea and Shallot Stuffed Salmon
WINE NOTES
Hunt Cellars Sangiovese: “Cal-Itals” are the unsung heroes of American
wine. Many Italian immigrants brought grapes from their family vineyards
in the 19th century aside from zinfandel. They are some of the
oldest vines in the US -- older vines mean more complex grapes and wines.
This is a very versatile wine with dark notes of cranberries and
butterscotch with a hint of strawberry. A great compliment to smoked
foods, especially game.
Pierre Matrot Mersault: White
burgundies, which are chardonnay, can pair well with rich foods and smoked
foods. Mersault usually exhibits aromas of burnt buttered rolls and
roasted hazelnuts. The palate continues with golden apples, smoke and rich
minerality. White burgundies are very adaptable, especially with foods
with complex preparations. The half bottle makes it ideal for first or
second courses in multi-course situations. |
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Tea
Smoked Duck
with Roasted Scallion Sweet Potatoes
Serves 4
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1 whole Pekin duck
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1 tablespoon kosher salt
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1 teaspoon Szechwan
peppercorns
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3 large sweet potatoes,
peeled and cut into 1-inch dice
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1 bunch scallions, cut into
1/2-inch batons
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1 tablespoon grapeseed oil
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1 recipe Tea Smoking Mixture
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Grapeseed or canola oil for
cooking
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Kosher salt and freshly
ground black pepper
Rub the duck with the salt
and Szechwan peppercorns and let sit in the fridge for at least 4 hours,
ideally overnight. Place in prepared wok or smoker and smoke for 1 hour.
Place a thick-bottomed roasting pan in the oven and pre-heat to 525
degrees. In a large bowl, mix the potatoes, scallions and oil and season
with kosher salt and freshly ground black pepper. Dump the potato mixture
into the hot pan and spread out. Place smoked duck on top of the potato
mixture and turn oven down to 300 degrees. Roast for 1 to 1 1/2 hours,
until legs move easily within their sockets. Serve on a platter with
potatoes on the bottom and carve tableside.
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