Tag Archives: food

Tea Smoked Duck with Asian Style Salad

I love duck! Love it! Whenever I want to make something special I will often think of duck. This was my first attempt at smoking duck and it turned out delicious… if I do say so myself!

Smoking mix

1 cinnamon stick
1 star anise
1 clove
1 cup of uncooked rice
1/2 cup of tea
1/4 cup sugar

Tea smoked duck

And this is how I made it….

In a mortar I crushed the cinnamon stick, star anise and clove (crushed but not powdered) and then I combined this spice mix with the rice, tea and sugar.

I lined a wok with a couple of layers of foil and added the tea mix. I heated this over high heat until it was smoking hot. On a trivet, over the smoking tea, I placed the duck breast, skin side up.

I covered the top of the wok with foil, put the lid on and turned the heat down to low. Then I let it smoke for 20-25 minutes.

If you want crispy skin duck (as we did), take the duck out of the wok a little earlier. Heat a fry pan (no oil needed), add duck skin down and cook for a few minutes until crispy.

Tea smoked duck

My Salad

Shredded cabbage, thinly sliced large red chilli, thinly sliced beans, bean sprouts, finely chopped small red chilli, chopped coriander, mint and basil, grated carrot and grated green apple (apple tossed with the juice of 1/2 lime).

For the dressing – I used the same dressing I made for my green mango salad.

I served the duck with salad and lontong which is a compressed rice cake.

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Tea Smoked Duck

 

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Tea Smoked Fish

We love smoked fish and had the desire to make some. We were anchored at Langkawi and we had a couple of problems to overcome before we could make our own smoked fish. The first was we didn’t have a smoker and the second is we could not find any hickory wood chips (or similar) on the island.

Not usually one to be deterred from doing something just because it is not straight forward, Dwayne set about thinking about how to make an easy smoker. He came up with something we could use on the beach with two aluminium foil trays, some bulldog clips and a rack.

In the meantime I had decided we could use a tea mixture instead of wood chips as the smoking mix and set about making something that may just add a delicious flavour to our fish.

This is what we came up with…

For the smoker…

2 aluminium foil trays
6 bulldog clips
1 oven rack or trivet
1 empty beer can
white spirits (metho)
sand
(or coals or wood for fire)

smokedfish6

Ingredients

fish

For the brine…

1 cup of water
1/4 cup salt
1/4 cup tightly pack brown sugar

For the tea smoke mixture…

1 cinnamon stick
2 star anise
2 clove
1 cup of uncooked rice
1/2 cup of tea
1/4 cup sugar

And this is how we smoked our fish…

I made the brine by dissolving the salt and sugar into 1/2 a cup of boiling water. Then I add 1/2 a cup of ice cold water. I then let the brine cool down before I added the fish.

I let the fish soak in the brine for 1/2 hour, then removed it and dried it with paper towels. Then set it in the fridge until we were ready to smoke it.

For the tea smoking mixture, I crushed up the cinnamon stick, star anise and cloves in my mortar and mixed it with the tea, sugar and rice.

When we were organised we went to the beach to set up our smoker.

Once on shore we placed some of the tea mixture on the bottom of one of the trays then, because my rack doesn’t have legs, we used some old rocks from the beach and placed the rack on those so it was sitting over the tea mix. Next we placed the fish on the trivet and topped with the other tray. Using the bulldog clips we secured the two trays together. The ‘smoker’ was then placed on top of a couple of bricks allowing space for the burner underneath.

Now we needed a flame. Dwayne, always willing to do one for the team, then skulled a can of beer, proudly producing the much needed burner equipment. He cut the beer can in half and filled it with dry sand and then poured the white spirits over the sand. He lit this mix up and placed it under the tray…. we now had our smoker and we could sit back with a refreshing glass of white wine while we let the smoker do its job.

smokedfish4

(Alternatively you can use coals as your heat source or even a wood fire.)

We smoked the fish for about an hour. The cooking time will obviously depend on how hot you have it cooking at.

We were extremely happy with the result! Next time I’ll tell you how to make my yummy smoked fish chowder!

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Tea Smoked Fish and how to make a quick disposable smoker!

Spiced Roast Duck Breast with Mango Salad

Cooking on a boat

Ingredients
2 duck breast, pat dry and score the duck breast

Spice mix

1cm cinnamon stick
4 petals of start anise
1 tsp peppercorns
1 clove

Salad

1 green mango, shredded or grated
2-3 spring onions, thinly sliced
2 asian shallots, thinly sliced
1 long red chilli, juilianned or diced.
basil, mint, coriander, chopped

Salad Dressing

Salad dressing is the same I use for the Cambodian Green Mango Salad

3 Tbs fish sauce
The juice of two limes
2 Tbs of sweet chilli sauce
1/2 tsp brown sugar

cooking on a boat

Method

For the duck…

Using a mortar and pestle, crush the spices until well ground (or use five spice powder if you prefer).

Rub the spice mix all over the duck breast.

Heat a frypan until hot (do not add oil). Place duck skin side down and cook for a few minutes, on moderate heat, until fat renders.

Then place the duck into a preheated oven, set at 210c, for 15 minute. Remove the duck from the oven and let it rest for 10 minutes before slicing.

For the salad..

Put all the ingredients for the dressing in a jar and give it a good shake. Refrigerate until needed.

Combine all the salad ingredients and dress the salad at the time of serving.

Serve the sliced duck with the mango salad for a fresh zesty treat.

Green Mango Salad

This was one of our favourite Cambodian street foods. Often made in roadside stalls; we watch these salads being made with tiny whole crushed crabs, and sampled many others that incorporated small dried shrimp. I opted to make my mango salad with the dried shrimp* which is readily available in S E Asia where we are currently located.

Ingredients

2 green mangos, peeled and shredded/grated
1/2 a small carrot, grated (I used carrot to add a bit of colour)
3 Tbs dried shrimp
1 small hot chilli, finely chopped
1 Tbs of finely chopped garlic
3 small asian shallots, finely sliced
A handful each of holy** basil and mint, finely chopped
2 Tbs crushed peanuts

For the dressing
3 Tbs fish sauce
The juice of two limes
2 Tbs of sweet chilli sauce
1/2 tsp brown sugar

Mangosalad1

This is how I made the salad….

I put all the ingredients for the dressing in a jar and gave it a good shake and set aside until needed (this made enough salad dressing to save half to use the next day!)

Then in a bowl, I placed the shredded mango, carrot, shrimp, chilli, garlic, shallots, basil, mint and one tablespoon of the peanuts. I gave the salad a really good mix, then added the dressing and mixed it through well.

To serve I place a good portion on individual plates and sprinkle with more peanuts.

Just bloody delicious!

Mangosalad5

Notes:

*leave out the shrimp if you can’t find any or if you do not like them.

**use normal basil if you can’t get holy basil

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Cambodian style green mango salad. delicious fresh and full of herbs