• 4/21 National Tea Day - 2

    From Dave Drum@1:2320/105 to All on Sat Apr 20 15:59:00 2024
    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

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