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http://www.lifestylefood.com.au/recipes/208/tea-smoked-duck-caramel-sauce-and-gai-choy-turnover

LifeStyleFOOD.com.au

If you love the flavour of duck but are just not sure how to prepare it this recipe of Neil's is guaranteed to have your tastebuds begging for more.

Ingredients

  • 0.5 tea smoked duck see seperate recipe

  • vegetable oil for frying

  • 0.5 cup palm sugar

  • 1 teaspoon ginger finely sliced

  • fish sauce

  • 0.5 to 1 lime juiced to taste

  • 0.8 sweet pineapple peeled, cut into 2cm thick slices

  • gai choy turnover see note

  • 0.5 long green shallot sliced to serve

  • Tea Smoked Duck

  • 1 whole duck

  • ginger and shallot cut offs

  • 3 tablespoons chinese 5 spice powder

  • 0.5 cup jasmine rice

  • 0.5 cup jasmine tea

  • 0.5 cup brown sugar

Method

  • 1.

    Make the caramel sauce by placing the palm sugar in a small saucepan with the ginger and caramelizing the sugar until it is dark golden brown.

  • 2.

    Add a dash of fish sauce and lime juice to taste.

  • 3.

    Add the pineapple to the sauce, coat the pineapple well and set aside.

  • 4.

    Heat a generous amount of vegetable oil in wok or deep frying pan.

  • 5.

    Add the duck carefully and fry.

  • 6.

    Roll the duck around in the oil to ensure it becomes crispy on all sides, about 5-6 minutes. You can spoon the hot oil consistently over the duck skin to help it cook quicker.

  • 7.

    Once crispy, remove the duck from the oil and drain on paper towel.

  • 8.

    While the duck is draining, pop the gai choy turnover into the hot oil and fry until golden and crispy.

  • 9.

    Drain well on paper towel.

  • Tea Smoked Duck:

  • 1.

    Marinate the duck overnight in plenty of ginger and shallot off cuts.

  • 2.

    Prepare the duck for smoking by discarding the ginger and shallot pieces and rubbing the outside of the duck liberally with Chinese 5 spice powder.

  • 3.

    Make the smoking mixture by mixing the rice, tea and brown sugar together.

  • 4.

    Make a shallow bowl from aluminium foil and place the smoking mixture inside.

  • 5.

    Place the foil in the base of a wok, place a rack over the top that the duck will fit on (you will need to place a small ramekin or 2 in the base of the wok also to hold the rack up) and cover tightly with a lid.

  • 6.

    Heat the smoking mix in the wok till it smokes and starts to burn.

  • 7.

    Quickly raise the lid on the wok and place the duck on the tray.

  • 8.

    Smoke the duck for 20 minutes.

  • 9.

    The next step is to steam the duck for 1 hour or until cooked through.

  • 10.

    Remove the duck from the steamer, set aside to cool then refrigerate.

  • To serve:

  • 1.

    Remove the leg from the duck then remove the breast.

  • 2.

    Cut the leg from the thigh and remove the bone from the leg.

  • 3.

    Slice the duck breast and arrange all the pieces on a serving plate.

  • 4.

    Place the turnover beside the duck, along with 2 pieces of pineapple.

  • 5.

    Finish by pouring a little caramel sauce over the whole dish.

  • 6.

    Sliced shallots may added to serve.

Notes

The gai choy turnover is made from a hot water dough (simply flour and hot water) and filled with a mixture of gai choy, yam and leek that have been braised together with sesame oil)

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