Subj : 4/21 National Tea Day - 2
To   : All
From : Dave Drum
Date : Sat Apr 20 2024 16:03:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tea-Smoked Duck w/Smoked Walnuts
 Categories: Poultry, Asian, Sauces, Nuts, Herbs
      Yield: 8 Servings
 
    1/4 c  Soy sauce
      2 tb + 1/2 cup (divided) Chinese
           - black tea leaves
      2 tb Szechuan peppercorn; toasted
           - crushed
      1 ts Five-spice powder
      3 c  (to 40 water; as needed
      4    Duck breasts; skin removed
           - and reserved
     24    California walnuts; whole,
           - in-shell
           Oil
           Salt
      2 oz Hickory wood
    1/2 c  Brown sugar
      8    Mandarin pancakes
           +=OR=+
      8 sm Flour tortillas
    1/4 c  Plum or hoisin sauce
      8    Scallions; sliced very thin
           - on bias
 
  Mix soy sauce, 2 tablespoons black tea, peppercorns and
  five-spice powder with 3 cups water. Remove all visible
  fat from duck. Place in nonreactive bowl, cover with
  mixture and add additional water if necessary to barely
  cover.
  
  Crack walnuts slightly, but leave in shell and add to
  marinade. Cryovac for 1 hour at room temperature or
  marinate in refrigerator for 24 hours.
  
  Chill duck skin and slice into thin strips about 1/8"
  wide. Fry skin in oil until very crispy. Drain and
  season with salt.
  
  Mix 1/2 cup black tea, hickory wood and sugar and
  smoke-cook duck on a stovetop smoker with low flame for
  about 30 minutes, or until 130o F at thickest point. 15
  minutes before duck is ready, add cracked walnuts to
  smoker.
  
  Remove duck and walnuts. Shell nuts. Slice duck.
  
  Heat pancakes until warmed and spread each with 1
  teaspoon sauce. Add duck, walnuts, scallions and crisped
  skin and serve.
  
  Makes: 8 servings
  
  By Rebecca Peizer
  
  RECIPE FROM: https://walnuts.org
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... As popular as the Ronnie MacDonald (no relation) haggis burger.
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