103.06.9茶熏鸭.docx

103.06.9茶熏鸭.docxSplitting the bill: Tea-smoked duck
By Phyo's Cooking Adventure   |   Monday, 09 June 2014
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Tea-smoked duck. It sounds yummy, doesn’t it? This dish is very popular right now at fusion restaurants, in food magazines and on cooking shows in Australia. Lots of celebrity chefs and contestants on reality TV cooking programs are trying this recipe of modern Australian cuisine.
Photo: Whitney Light
Since no one is serving it here in Yangon, I finally mustered the motivation to crack this one out in my own kitchen. Actually, it sounds complicated, but it’s absolutely simple and easy.
You don’t need any special appliance to smoke a duck. Probably you already have most of what you will need. Just follow the procedure. Then you can cook like a pro.
The difficult bit is finding a nice cut of duck breast, so you might end up buying a whole duck. Don’t worry about that, because I’ll bring in more duck recipes this month. So keep the rest of the duck in the freezer, or make a duck ragu pasta sauce – thighs are good for that.
Ask your butcher to cut the duck into four pieces and to clean the inside cavity. Then chop the wings. Wash and dry them well. Then you can start deboning.
To debone the breasts, use a thin and pointy knife and push it between the bones and the meat along the bottom part. Then slit the meat and carefully separate it away from the bone.
Once you have tried thi