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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is something very different to serve but very, very good. It's worth the work. I do not recommend throwing tea leaves on a gas BBQ. Also use One recipe Far East Marinade (separate posting here on recipezaar) Ingredients:
2 ducks, cleaned and quartered |
1 cup fresh brewed lapsang souchong tea or 1 cup other black tea, brewed and cooled,reserve the tea leaves (make it quite strong) |
1/3 cup dry lapsand souchong tea leaves |
fresh kumquat |
tangerine, wedges (garnish) |
Directions:
1. Prepare the marinade ahead of time (make it the day ahead).
2. Soak duck quarters in cooled infused tea for 2 hours.
3. Drain and add the marinade to cover the duck (use a zip lock bag for easy turning).
4. Refrigerate for 3 hours.
5. Bring duck to room temp uncovered.
6. Heat BBQ to medium hot, oil the grill.
7. Scatter dry tea leaves directly over the coals.
8. Grill the duck fat side down sear the quarters turn every 5 minutes and baste with the marinade.
9. Close grill lid and let the duck smoke in the tea smoke.
10. Keep turning the duck.
11. Continue grill until it is cooked the way you like it.
12. It will be charred on the outside.
13. Garnish with cumquats or tangerines.
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