Tea Smoked Duck
Jacob Brown is a Wellington chef who's currently working at the Bouloctt Street Bistro.
2 litres water
75 ml sugar
4 star anise
4 cloves garlic
1 size large duck
150gms green tea
150gms brown sugar
200gms jasmine rice
130ml boiling water
2 Tbsp peanut oil
1 tsp salt
Bring all the brine ingredients to a boil, then leave to cool.
Submerge duck in this liquid and weigh it down, making sure that the whole duck is submerged.
Leave the duck in the brine for 24 hours.
Remove the duck from the brine, pat dry and leave uncovered for 12 hours ( to form a tacky surface)
Line a smoking tin with tin foil. Mix the smoking mix together and place in the smoking tin. Set over a medium heat and smoke duck for ½ hour.
Then finish in the oven. ( Oven at 160°C for approx 1 hour).
Leave to rest for 20 minutes in a warm place.
Mandarin pancake method:
Mix flour, boiling water and salt to form a dough. Knead by hand for 4-5 minutes until smooth. Rest for 20 minutes.
Roll the dough into a long sausage about 3 cm thick, then cut into 1-5 cm discs. Roll each disc into a 15cm pancake. Brush each pancake with a little oil, then stick 2 together. (Keep pancakes covered with a damp cloth while you work.)
Heat a frying pan over a low heat and cook each side of the pancake until they start to colour.
Keep the pancakes warm and covered with a damp cloth until ready to use.
Place shredded warm duck in Peking pancakes with lettuce, cucumber, chilli, coriander, hoisin sauce and a squeeze of lime juice.