103.06.9茶熏鸭

Splitting the bill: Tea-smoked duckByPhyos Cooking Adventure |Monday, 09 June 20141Tea-smoked duck. It sounds yummy, doesnt it? This dish is very popular right now at fusion restaurants, in food magazines and on cooking shows in Australia. Lots of celebrity chefs and contestants on reality TV cooking programs are trying this recipe of modern Australian cuisine.Photo: Whitney LightSince no one is serving it here in Yangon, I finally mustered the motivation to crack this one out in my own kitchen. Actually, it sounds complicated, but its absolutely simple and easy.You dont need any special appliance to smoke a duck. Probably you already have most of what you will need. Just follow the procedure. Then you can cook like a pro.The difficult bit is finding a nice cut of duck breast, so you might end up buying a whole duck. Dont worry about that, because Ill bring in more duck recipes this month. So keep the rest of the duck in the freezer, or make a duck ragu pasta sauce thighs are good for that.Ask your butcher to cut the duck into four pieces and to clean the inside cavity. Then chop the wings. Wash and dry them well. Then you can start deboning.To debone the breasts, use a thin and pointy knife and push it between the bones and the meat along the bottom part. Then slit the meat and carefully separate it away from the bone.Once you have tried this once, you can smoke anything with tea leaves at any time. During the smoking, the heat will burn off lots of fat from the duck. So its quite a lean dish as well.Tea-smoked duckServes 4 4 duck breasts (farm duck) 2 cups green tea leaves (such as Shan tea) 1 cinnamon stick, 7-10cm 6-8 whole star anise Salt A deep iron wok or pot with a heavy bottom A tightly fitted lid with rounded top (to create an airtight space full of smoke) Aluminum foil A wire rackRub a few pinches of salt on the duck skin and set aside.Set up the smoker. Line the wok with aluminum foil and cover with the tea leaves and spices. Then cover the tea-leaf area with another sheet of foil, which will control the smoke.Centre a wire rack in the wok, above the tea leaves. It should be heat-proof and the surface of the rack should stand about 10cm away from the tea leaves and foil.Cover the wok with a lid and heat on high. The tea will start smoking in 1-2 minutes. Open the lid just a peep to check the smoke. When the wok is full of smoke, lift the lid halfway and quickly arrange the duck meat on the wire rack. Make sure the skin faces up.Put the lid on again, and turn the heat down. Smoke for 10 minutes. Then turn the heat off and let the meat rest inside the wok, still covered.If you like your meat a bit pink, rest it in the wok for 3 minutes before transferring to a plate. Cover with aluminum foil and let rest another 3 minutes.If the breast is big and thick, you might need to smoke a few more minutes.Plum salsa 12-15 dried plums (zee thee chauk) 2 tbsp roasted sesame oil 2 tbsp vegetable oil 1 tbsp brown sugar 1 tbsp Kikkoman soy sauce 1 tsp ground white pepperBoil water in a pot and add plums for half of a minute, then take out and dry.Remove the seeds and dice the plums finely. Add the remaining ingredients to a bowl, mix well, and let the sugar dissolve before adding the plums.Serve as a sauce for the duck.Note: Zee thee, or plums, are available at some supermarkets. They are a shiny dark red-brown colour. Use the dried ones. You can keep them in an airtight container for a couple of months.gai-lan saladServes 6 2 bunches gai-lan tsp sesame oil 1 tbsp vegetable oil 1 tbsp Kikkoman soy sauce 1 tsp ground white pepper 1 tsp saltPick the buds and young fresh leaves of the gai-lan. Snip of the stems. Wash and drain. Blanch in a big pot of boiling water for 3-4 minutes, or until gai-lan is cooked. The colour should be emerald green and glossy.Take out and refresh the greens in ice-cold water. Drain well and dry.Add all the remaining ingredients to a bowl and mix well. Sprinkle the mixture onto the gai-lan leaves and toss.Preparing the plateSlice the duck breasts and transfer them onto plates. Sprinkle each with plum salsa and lay a few sprigs of gai-lan on the side.分裂法案：茶熏鴨通過Phyo的烹飪冒險|星期一，2014年6月9日1茶熏鴨。這聽起來很美味，不是嗎？這道菜很受歡迎，現在在融合餐廳，食品雜誌和澳大利亞烹飪表演。許多名廚和現實的電視烹飪節目的參賽者都試圖這份食譜的現代澳大利亞美食。圖文：惠特尼光因為沒有人在這裡服務了在仰光，我終於糾集的動機來破解這一個我自己的廚房。其實，這聽起來很複雜，但它絕對簡單和容易。你不需要任何特殊的設備來煙鴨。也許你已經擁有的大部分東西你需要。只要按照步驟。然後，你可以煮像親。比較麻煩的問題是找到的鴨胸肉一個很好的切割，所以你可能最終購買一個全鴨。不要擔心，因為我這個月帶來更多的鴨食譜。因此，保持鴨的其餘部分在冷凍，或使鴨肉醬意粉醬 - 大腿都好了點。問問你的屠夫切鴨成四大塊，並清理內腔。然後剁成翅膀。洗淨並擦乾他們。然後你就可以開始剔骨。以去骨的乳房，用細而尖的刀，並將其推骨頭和肉沿底部之間。然後切開肉，小心地從骨中分離它拿走。一旦你已經嘗試過此一次，就可以在任何時間與茶葉抽什麼。在吸煙時，熱量會消耗掉大量的脂肪從鴨。所以這是一個相當精簡的菜也是如此。茶熏鴨服務44鴨胸（農場鴨）2杯綠茶的葉子（如山的茶）1肉桂棒，710公分6-8全八角鹽深鐵鑊或鍋具底部重一個緊密嵌合蓋有圓形的頂部（創建一個密閉的空間中充滿了煙霧）鋁箔一個有引線的架子鹽擦了幾捏在鴨皮，待用。成立吸煙者。行入鍋用鋁箔，蓋上茶葉和香料。然後覆蓋茶葉面積與另一片箔，將控制煙霧。在炒鍋中心有引線的架子上，上面的茶葉。它應該是耐熱和齒條的表面應該站約10cm遠離茶葉和箔。覆蓋在高蓋和熱炒鍋。茶葉將在1-2分鐘開始吸煙。打開蓋子只是一個窺視檢查煙霧。當炒鍋充滿了煙味，掀開鍋蓋中途並迅速安排在導線架的鴨肉。確保皮膚朝上。將蓋子上一遍，並把熱量下降。抽煙10分鐘。然後打開熱關閉，讓肉休息炒鍋內，仍然覆蓋。如果你喜歡你的肉有點粉紅色，轉移到板前擱在鍋燜3分鐘。蓋上鋁箔，讓休息約3分鐘。如果乳房大而厚，則可能需要抽幾分鐘。莎莎梅12-15幹李子（zee的你chauk）2湯匙烤香油2湯匙植物油1湯匙紅糖1湯匙龜甲萬醬油1茶匙白胡椒燒開水的鍋，半分鐘的補充李子，然後取出，乾燥。取出種子和切塊的李子精細。其餘成分添