Soaked and Smoked Green Tea Duck

Well the new Weber has been here for a week and a day (still no doors though). And I must admit I have spent more time playing with the new toy than worrying about blogging for both of my readers. Weber’s representative in The Netherlands has assured me the missing parts are on the way.

Green Tea Smoked Duck

Anyway, having experimented on 7 out of the last 8 evenings, at last I can share some food. It took some ‘getting used too’, the new grill is different. But as Weber promises, there have been no ‘Flare up’, and for the first time chicken from the grill has had a fantastic caramelized flavor with no smoky burnt bits, but with a real grilled flavor.

Speaking of smoky, tonight the only item in the refrigerator was a breast of duck. Now many moons ago, tea soaked duck was all the rage in the restaurant I worked in. It seams that tea breaks down the fats in the duck, and makes it extra tender.

So the duck breast was soaked in Green Tea for about an hour. In the mean time some apple wood chips were also soaked in some of the tea, and mixed with the tea leaves from the brew.

The wood chips and tealeaves were added to the new smoker unit. The duck skin was dried (with a paper towel) and salted with sea salt. Once the grill reached about 250 degrees C, the chips and leaves started to smoke, and the duck breast was placed skin side down on the grill. After 5 minutes, flip it over, and allow to smoke with the lid down for 3 more minutes.

The result… A smoky, tender, crispy skinned breast of duck to die for. Enjoy with a fruity red wine and some salad. Best duck I ever ate.