Roasted Tea-Steamed Duck

This is a very streamlined version of the traditional three-day recipe. Sweet and smokey, it is an elegant entree served with green-onion rice and steamed Chinese long beans.

1 lemon
1 duck (about 5 pounds)
2 cups water
1 1/2 tablespoons tea leaves
1/2 cup blackberries
10 to 12 sprigs thyme
1/2 cup soy sauce
2 tablespoons plum sauce
1 lemon

Cut 3 to 4 strips of lemon zest, each about 2 inches long. Cut the lemon in half and set it aside to rub the duck. Clean the duck by rinsing it under water and removing any fat pockets. Dry and rub with cut lemon. Place water, tea, and thyme in the bottom of a covered roaster pan. Place the duck on a rack in the roaster. Bring the water to a boil and cover. Steam the duck on the stovetop for 30 minutes.

Meanwhile, preheat the over to 450 degrees F. When the duck is finished steaming, remove it from the heat, lift out of the roasting pan, and set it on foil to rest. Strain the liquid from the pan and reserve. Rinse out roaster after it cooils for a few minutes. Place the rack back in the roast and roast the duck uncovered for 1 hour. While the duck is roasting, skim the fat off the pan dripping and place the dripping in a small saucepan to warm. Mix in soy sauce, plum sauce, blackberries, and lemon zest to simmer. The duck will be crispy and rich brown in color when done, and the legs should be reasonably tender. Slice duck and serve with warm sauce.

2 servings


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