Gilding the Lily since 2006
Totally doable indoors without setting off your alarms!
View this post on Instagram This holiday season, why not try something different? Turkey and ham are always nice, but this @maryschicken duck is really something else, and smoking it Zhangcha-style —with tea— is an easy kitchen project, no special equipment required. 🦆🦆 🦆🦆 First I salt and peppered it and let it sit in the fridge overnight to develop a pellicle for smoking. Then I filled my wok with rice and tea leaves, a little brown sugar and some peppercorns (lined with foil first!). Then I laid the duck on top with a regular canning rack and sealed the whole thing up with foil. After about thirty minutes of getting nice and smoky on the stove, I brushed it with a glaze of homemade quince slatko puréed with red onion, soy sauce, homemade fig vinegar and khmeli suneli (get it? instead of plum sauce) and finished it in the oven. It’s sticky, smoky, fatty, salty, tart perfection. Mary’s duck is just a phone call away from @nicky.usa — they’ve got all your holiday protein hookups. 🍗🍗 🍗🍗 I’m serving it with a quasi-Asian plov/kashi mashup. Instead of buckwheat, but still nuttier than white rice, I cooked brown short grain rice in chicken stock with a variety of dried mushrooms and preserved radish and then stirred in sliced scallions and chopped fresh parsley and dill. Russians love mushrooms and radishes just as much as Chinese folks, so this made sense to me. 🦆🍗 🦆🍗 #meatconcierge #duck #chinesefood #zhangcha #smoked #f52grams #huffposttaste #eeeeeats #foodporn #roast #roastduck #longcaptions #oregon #ethnochaos #fusion #homecooking A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Dec 2, 2018 at 4:44pm PST
This holiday season, why not try something different? Turkey and ham are always nice, but this @maryschicken duck is really something else, and smoking it Zhangcha-style —with tea— is an easy kitchen project, no special equipment required. 🦆🦆 🦆🦆 First I salt and peppered it and let it sit in the fridge overnight to develop a pellicle for smoking. Then I filled my wok with rice and tea leaves, a little brown sugar and some peppercorns (lined with foil first!). Then I laid the duck on top with a regular canning rack and sealed the whole thing up with foil. After about thirty minutes of getting nice and smoky on the stove, I brushed it with a glaze of homemade quince slatko puréed with red onion, soy sauce, homemade fig vinegar and khmeli suneli (get it? instead of plum sauce) and finished it in the oven. It’s sticky, smoky, fatty, salty, tart perfection. Mary’s duck is just a phone call away from @nicky.usa — they’ve got all your holiday protein hookups. 🍗🍗 🍗🍗 I’m serving it with a quasi-Asian plov/kashi mashup. Instead of buckwheat, but still nuttier than white rice, I cooked brown short grain rice in chicken stock with a variety of dried mushrooms and preserved radish and then stirred in sliced scallions and chopped fresh parsley and dill. Russians love mushrooms and radishes just as much as Chinese folks, so this made sense to me. 🦆🍗 🦆🍗 #meatconcierge #duck #chinesefood #zhangcha #smoked #f52grams #huffposttaste #eeeeeats #foodporn #roast #roastduck #longcaptions #oregon #ethnochaos #fusion #homecooking
A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Dec 2, 2018 at 4:44pm PST