Fowl

Featured Recipe

Tea Smoked Duck with Lychee Glaze

Yield: 6 ducks
Preparation time: 6 hours
Source: Chef Eric Lee, Napa Valley Cooking School

Marinade:
    • 1 cup dark soy sauce
    • 1/2 cup soy sauce
    • 1 cups rice wine or dry sherry
    • 1 cups sesame oil
    • 1/2 cup brown sugar
    • 8 oz. The Perfect Purée Lychee,  thawed
    • 1/2 tbsp. The Perfect Purée Lemon Zest,  thawed
    • 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


Tea Smoking Mixture:
    • 1/2 cup Asian loose tea
    • 1 cup Jasmine rice
    • 1 cup brown sugar
    • 3 tbsp. The Perfect Purée Lemon Zest,  thawed
    • 6 tbsp. The Perfect Purée Orange Zest,  thawed
    • 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.

  • Coconut
  • Mango
  • Apricot
  • Pomegranate
  • Passion Fruit
  • Green Apple
  • Blackberry
  • Pear
  • Banana
  • Blueberry
  • Lemon Zest
  • Orange
  • Blood Orange
  • Kiwi
  • White Peach
  • Strawberry
  • Roasted Red Pepper
  • Tamarind
  • Black Currant
  • Red Raspberry
  • Prickly Pear
  • Key Lime
  • Papaya
  • Lychee
  • Meyer Lemon
  • Pink Guava
  • Cherry