Cookin’ Away With j: the man who takes the ‘T’ out of diet

November 28th, 2009 - By j guevara

Tea Smoked Duck

This easy to do, long time to get ready, Chinese dish is a guaranteed hit that’ll make you look like a Tao master, wiser than Confucius.

One whole duck – Cornish hens or chicken also works (or is it ‘woks’?).  I don’t skin it, but I do trim off some of the excess fat and the Pope’s nose.
Small bottle of sake
A few cloves of chopped garlic
Chopped onion scallions
A few pieces of star anis

Put it all in a plastic cooking bag – make sure it doesn’t leak – and marinate in the fridge for about two hours or three days, turning it every time you think about it.

When ready, take four wooden chopsticks and form a tic-tac-toe with them in your wok.  Place the duck on the chopsticks and pour the sake over, into, and under.  Cover (your wok should have come with a cover) and steam for about an hour.

Then take the duck with sticks out, clean the wok, put a piece of aluminum foil in the bottom and place a palm of brown sugar and a heaping palm of black tea on it.  Put the duck with sticks back into the wok, cover, and turn on the heat as high as you can.  Although you keep the lid on tight, you’re going to have some smoke escaping, so you’ll need a ventilation fan running the whole time.  This will be cause for concern from your neighbors, so it might also be a good idea to call the fire department beforehand and tell them it’s a false alarm.

Smoke it ‘til there’s no more smoke trying to escape, about  20 minutes to a half hour.  The duck will turn a chocolate brown, and the taste will be dynamite.  Uncle Ben’s wild rice mix, and sautéed Brussels sprouts go great with this dinner, and if you’re making it for just the two of you, there should be plenty left over for the firemen, who even knowing it’s a false alarm, will respond anyway once word spreads about your delicious Tea Smoked Duck

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