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Tea Smoked Duck with Lime Hoisin Sauce

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Tea Smoked Duck with Lime Hoisin Sauce

Additional information on this Recipe from Food Network Canada

Recipes from this Episode


Recipe summary

Preparation time:
Cooking time:
Yield: 6

Ingredients

Rub

  • 1/2 cup dark brown sugar
  • 1/4 cup Chinese 5 spice
  • Pepper to taste

Hoisin Lime Sauce

  • 2 cups Hoisin sauce
  • 1/2 cup fresh limejuice
  • 1/2 cup grape seed oil
  • 2 tablespoons minced garlic
  • 1 tablespoon fresh minced ginger

Smoke Pouch

  • 1 cup green tea leaves
  • 2 cups rice

Duck

  • 4 whole boneless Muskovy duck breast skin on

Directions

Rub

  1. To prepare the rub, mix all ingredients together in a small bowl.

Hoisin Lime Sauce

  1. To prepare the Hoisin sauce, mix all ingredients together and combine evenly.

Smoke Pouch

  1. To prepare the smoke pouch, mix the tea and rice together and place in a disposable aluminum container to fit your barbeque burner.
  2. Place the smoke pouch of tea and rice over direct heat.

Duck

  1. Use a sharp knife to make crisscross patterned slashes through the fat of the duck breast to aid in rendering the fat and to allow the rub flavor to get in. Ensure you don’t cut into the flesh.
  2. Rub the rub mixture all over the duck evenly. Place the rubbed duck in a sealable bag to marinate overnight. The next day, remove duck from refrigerator and discard any excess marinade.
  3. Preheat barbeque to 220F (104C) set for low smoking. Leave one burner on and 2 burners off. Place a drip pan under the side without heat.Place the smoke pouch of tea and rice over direct heat. Place duck breasts over the drip pan and smoke for 30 minutes for medium rare. Baste the duck 2 or three times with the Hoisin lime sauce while cooking. Remove duck from barbeque tent loosely with foil and let rest 15 minutes before serving. Slice thin and serve with Hoisin lime dipping sauce.

Pitchin' In
Pitchin' In

Lynn Crawford will do whatever it takes to get at the best, freshest ingredients in the world. She’ll take on any challenge, relying on locals to show her how it’s done.

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