Tea-Brined Mahogany Duck

  1. To make the brine, combine the water, tea leaves, ginger, and star anise in a saucepan and bring to a boil.
  2. Remove from the heat and let steep for 30 minutes.
  3. In a large nonreactive container, combine the steeped tea, soy sauce, and honey and stir until the honey is dissolved.
  4. Refrigerate for 1 hour.
  5. Add the bird(s) to the brine; refrigerate ducks for 4 hours, chicken for 6 hours.
  6. Keep the bird(s) submerged by placing a plate on top to weight down and at a temperature of not more than 40F.
  7. Remove from the brine 1 hour before cooking.
  8. Rinse and pat dry.
  9. Prepare a medium-hot fire (400F) in a wood-fired oven or cooker.
  10. To make the basting sauce, combine all the ingredients in a bowl and stir until the honey is dissolved.
  11. To roast in a box roaster, place the bird(s) breast side down on a wire roasting rack in a roasting pan or clay baker and baste with the basting sauce.
  12. Light the charwood once the bird(s) is in place.
  13. Roast, covered, with indirect heat for 1 hour.
  14. Being careful not to pierce the skin, turn over, baste, and roast for 30 to 45 minutes, or until an instant-read thermometer inserted in a thigh registers 175 to 180F.
  15. To roast in a wood-fired oven or ceramic cooker such as a Big Green Egg, place the bird(s) breast side down in a roasting pan and baste with the basting sauce.
  16. Roast for 1 hour.
  17. Being careful not to pierce the skin, turn over, baste, and roast for 30 to 45 minutes, or until an instant-read thermometer inserted in a thigh registers 175 to 180F.
  18. Let sit for 10 minutes before carving and serving.

water, darjeeling, ginger, anise pods, soy sauce, honey, chicken, brine, hoisin sauce, soy sauce, honey

Taken from www.epicurious.com/recipes/food/views/tea-brined-mahogany-duck-391785 (may not work)

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