Twice Cooked Duck with Green Tea:

1 x 3 lb. Muscovy duck
2 green tea bags, leaves only
1 stalk celery, chopped
Salt and pepper
3 teaspoons green tea powder
8 cups boiling water

Glaze:
2 Tablespoons Hoisin sauce
1 Tablespoon soy sauce
1 pinch cayenne pepper
2 Tablespoons rice wine vinegar
1 teaspoon green tea powder

Preheat oven to 375 degrees F. Remove leaves from tea bags. Put green tea
leaves, celery, salt and pepper inside the duck cavity. Truss the bird.
Prick the ducks' skin with a fork in several places to render duck fat as
the bird steams. Pour boiling water into a roasting pan with a tight
fitting lid and rack. Stir in green tea powder. Place roasting pan on
large burner. Put the duck on the rack, cover and steam over medium heat
for 2 to 2+1/4 hours. It should be tender when done but not falling apart.
Check every half hour that the water level remains just below rack. Top up
with water if necessary. Mix glaze ingredients together in a small bowl.
Remove lid from roasting pan. Brush duck with glaze. Roast duck in oven,
basting every 20 minutes for 45 to 60 minutes. Serve with steamed bok choy
and steamed kumquats (tiny wild oranges).

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/