Chinese Tea Smoked Whole Duck by Top Chef Shirley Chung: Organic whole duck from Mary’s farm in California , it’s brined for 24 hours then steamed and smoked with tea leaves, flashed fried to crispy skin, served with fluffy house made lotus buns, smoked plum sauce, duck sauce, and chili crisps, sliced radish, and scallions for you to make duck sliders at home.
Every dish at Ms. Chi is inspired by traditional authentic Northern-style Chinese cuisine and made with the highest quality local fresh produce and spices. Opened by Chef Shirley Chung in 2018, the Los Angeles restaurant makes everything in-house, including their dumpling wrappers, sauces, and more. Every bite is an exuberant taste of the future of Chinese-American food. Ms. Chi has been featured on the Food Network’s “The Big Bucket List” and Chung was the runner up on “Top Chef” Season 14 and has been a featured chef at the James Beard House.
Each package serves 6-8 people and includes:
- 1 Whole Tea Smoked Duck (approx 2 lbs.)
- 1 container Sliced Radish
- 1 container Sliced Scallions
- 3 containers Smoked Plum Sauce
- 3 containers Duck Sauce
- 3 Chili Crisps
Tea Smoked Duck: Brine:Water, Salt, sugar, molasses, Sichuan peppercorn, garlic, ginger. Smoked with black tea, Oolong tea leaves; Garnish: Radish & Scallion ; Sauces: Smoked plum : red plums, duck stock, tea leaves; Duck Sauce: Hoi San sauce, sugar, salt, sesame oil; Chili Crisp: Canola oil, chili flakes, Sichuan pepper corn, Cayenne, Paperika, Garlic.
Instructions / Storage
- Duck ships frozen with ice packs and dry ice
- Dry ice may dissipate in transit
- Ice packs and duck may thaw in transit
- Tea smoked duck and buns can keep in refrigerator 1 week
- Tea smoked duck and buns can keep in freezer up to 2 month
- Pre heat oven to 400 degrees , if you have convection oven, turn the fan on to get crispier skin
- Place duck breast side up on a roasting rack with a sheet pan, roast the duck in the oven for 15 to 20 minutes, until internal temperature reach 165 degrees
- The whole duck is ready, carve and serve.
- You can steam these buns in a steamer, high heat for 6 minutes, they will become soft and fluffy
- Or you can put them in a microwave safe plate, cover with damp paper towel, and microwave on it high for 20 seconds for 4 buns each time.
- Tea smoked duck is yummy on its own, it comes with trio of sauces, our house made plum sauce, duck sauce or chili oil crisps, spread the sauce on the bun, add the scallion whites and radish with slices of duck to make little duck bun sliders
- Don’t throw away your bones, they are smoky and flavorful!
- Put them in a pot, cover with water, simmer for 1 hour, add some silken tofu and leafy greens, you will have smoky duck soup!!
- Shirley Chung’s Ms. Chi ships Tuesday – Friday each week
- Orders cannot be shipped to P.O. Boxes
- Orders shipped to Alaska and Hawaii via overnight will incur an additional $35 charge. Sorry guys!
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