Iris Tsai's Tea-Smoked Whole Duck with Grilled Vegetables
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1 whole duck, rinsed, dried and wing tips removed
2 tablespoons ginger, minced
3 cloves garlic, minced
3 scallion, green and white parts thinly sliced
1 cup Wan Ja Shan® hoisin sauce
1 cup lapsang suchong tea, soaked and drained
1 cup sugar
1 cup jasmine rice
1 large eggplant, cut into 1/4" slices
3 large scallions or spring onions, cut in half lengthwise
2 large zucchini, cut in half lengthwise
2 heads bok choy, cut in half lengthwise
Extra virgin olive oil
Kosher salt and freshly cracked black pepper
1. Prepare a charcoal grill with charcoal to one side of the grill for direct heat. In a bowl, combine ginger, garlic, scallions and hoisin sauce and mix together. Rub mixture all over inside and outside of duck.
2. In a foil pan, combine the tea, sugar and rice. Spray grill with non-stick spray or brush with oil. Place foil pan containing tea mixture over the coals. Place the duck on the side of the indirect heat. Cover grill, cook for about 1 hour or until duck has reached an internal temperature of 165°. Remove from grill and allow to rest at least 10 minutes.
3. To serve family style, place grilled vegetables on large serving platter. Cut duck into 8 pieces and place on top of vegetables.
Place vegetables in a bowl, toss with olive oil and season with salt and pepper. Cook for 10 minutes, turning once.
Cain Vineyards Cain Five2007 Vintage: Vintage Blend:
Cabernet Sauvignon 68% Merlot 16%
Malbec 6% Petit Verdot 5% Cabernet Franc 5% Appellation:
100% Cain Vineyard, Spring Mountain District, Napa Valley