MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tea-Smoked Duck w/Smoked Walnuts
Categories: Poultry, Asian, Sauces, Nuts, Herbs
Yield: 8 Servings

1/4 c Soy sauce
2 tb + 1/2 cup (divided) Chinese
- black tea leaves
2 tb Szechuan peppercorn; toasted
- crushed
1 ts Five-spice powder
3 c (to 40 water; as needed
4 Duck breasts; skin removed
- and reserved
24 California walnuts; whole,
- in-shell
Oil
Salt
2 oz Hickory wood
1/2 c Brown sugar
8 Mandarin pancakes
+=OR=+
8 sm Flour tortillas
1/4 c Plum or hoisin sauce
8 Scallions; sliced very thin
- on bias

Mix soy sauce, 2 tablespoons black tea, peppercorns and
five-spice powder with 3 cups water. Remove all visible
fat from duck. Place in nonreactive bowl, cover with
mixture and add additional water if necessary to barely
cover.

Crack walnuts slightly, but leave in shell and add to
marinade. Cryovac for 1 hour at room temperature or
marinate in refrigerator for 24 hours.

Chill duck skin and slice into thin strips about 1/8"
wide. Fry skin in oil until very crispy. Drain and
season with salt.

Mix 1/2 cup black tea, hickory wood and sugar and
smoke-cook duck on a stovetop smoker with low flame for
about 30 minutes, or until 130o F at thickest point. 15
minutes before duck is ready, add cracked walnuts to
smoker.

Remove duck and walnuts. Shell nuts. Slice duck.

Heat pancakes until warmed and spread each with 1
teaspoon sauce. Add duck, walnuts, scallions and crisped
skin and serve.

Makes: 8 servings

By Rebecca Peizer

RECIPE FROM: https://walnuts.org

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