Tea-Smoked Duck

1st July 2008 | 09:00 AET
  Email to friend    Print   
Launch player

In order to use the SBS Video Player you must have Flash 9 installed and Javascript enabled. You can get the lastest version of Flash from here. For further support, contact the SBS help desk.

The Ying Chow restaurant in Adelaide sells dozens of its famous star anise and tea-smoked duck daily.

The duck is marinated in salt, pepper and 5 spices for up to 4 hours. Hang it in a cool well-aired spot and allow to drip dry. Line the bottom of an old wok with foil, and place green tea leaves (oolong), brown sugar, salt and a spoonful of flour on the foil. Place the duck on a rack over the mix. Cover the wok and smoke over a low flame for 15 - 25 minutes depending on the size of the duck.

After smoking, stuff the duck with ginger, spring onions and 3 or 4 ‘stars’ of star anise. Steam for about 30 - 40 minutes. Remove the duck from the steamer and drain off the fat. Just prior to serving, deep fry it briefly to crisp up the skin.

The beauty of this dish is the aroma of smoked tea leaves and aniseed infused into the duck.

Share article: 
  Email to friend    Print   
ADVERTISEMENT

Featured Recipes

Hot Tips

Lemonade scones

For a simple Devonshire tea make lemonade scones by combining 3 cups of self-raising flour, 1 cup of cream and 1 cup of lemonade. Bake in a moderate oven until golden on top.

Glossary

Halibut

Flat sea fish available mostly in steaks, fillets and cutlets. It has firm white flesh and best prepared with a sauce.

 
ADVERTISEMENT
 
 
 
Indian curries are flavoured with incredible complexity. To match the intensity of flavours try pairing one with James Squire I.P.A. (India Pale Ale). Robust, clean and hoppy, its traditions go back to the beer England exported to the Raj.
ADVERTISEMENT
 
 
ADVERTISEMENT