Tag: poultry
Braised Duck Legs
Braised Duck Legs
Braised duck legs is something you won’t find on a Chinese menu. Instead, a dish that appears to be as lavish as this one, is apart of Chinese home cooking. The duck legs are chopped in a couple pieces and then blanched to remove any excess blood and other impurities. The duck is briefly sautéed with ginger and green onions, then braised in water, light and dark soy sauces, shaoxing cooking wine, and sugar for an hour. The duck legs turn out unbelievably tender. Your home will smell amazing. Your belly will be content.
Servings: 2
Ingredients
- 2 lbs duck legs
- 4 green onions chopped
- 6 slices ginger
- 1 tbsp vegetable oil
- 1/2 tsp Sichuan peppercorns
- 2 cups water
- 2 tbsp shaoxing cooking wine
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 tbsp sugar
- 1/4 tsp salt
Instructions
- Cut the drumstick from the thigh. Cut the thighs in half.
- Placd the duck legs in a pot of cold water. Bring the pot to a boil. Simmer for 3 minutes. Skim any scum that floats to the top.
- Drain the water from the duck.
- Heat up the cooking oil in a pot over medium high heat. Add in the Sichuan peppercorns and fry for 1 minute. Scoop out the peppercorns and discard.
- Toss in the ginger and green onions. Sauté for 1 minute.
- Add in the duck. Brown the pieces for 5 minutes.
- Pour in 2 cups of water, soy sauces, cooking wine, and sugar. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 1 hour.
- Half way through the simmering, season with salt.
Bacon Wrapped Smoked Quail
Bacon Wrapped Smoked Quail
Bacon wrapped smoked quail are a tasty appetizer that only take 2 hours to smoke. Simply season them, letting the quail marinate for a couple of hours. Then wrap them in bacon. Throw them in a preheated 250 degree smoker until they reach 180 degrees internal temp; which again is about 2 hours. Let them rest before serving. The bacon will helps keep the quail moist and adds that porky goodness that any little bird deserves.
Equipment
- Electric Smoker
- toothpicks
- Probe Thermometer
Ingredients
- 6 quail
- 1 tbsp paprika
- 1 tsp garlic powder
- 6 strips bacon
Wood Chips
- mesquite wood chips
- peach wood chips
Instructions
- Season the quail with the paprika and garlic powder. Let marinate in the refrigerator for 2 hours.
- Wrap each of the quail in with a strip of bacon. Let rest at room temp for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the quail in the smoker. Smoke for 2 hours until the quail reach 180 degrees internal temperature.
Smoked Turkey Breast
Tips For Smoking A Bone-In Turkey Breast Brine bone in turkey breasts for 12 hours. Pat dry and let rest at room temp for at least an hour before smoking. If you want to add anymore seasonings to the outside of the breast such as …
African Black Bean Stew
African Black Bean Stew
Do you like beans? I like beans. While not a fruit, this musical legume dish will make you a trumpeter like there’s no tomorrow. This stew of beans can be made with or without meat. I happened to have a turkey thigh on hand. It is even better with smoked turkey. If you want to make this dish vegan, use vegetable stock instead of chicken stock. Either way, it is very flavorful. Serve this with a side of rice.
Servings: 4
Ingredients
- 1/2 cup palm oil
- 1 large white onion diced
- 1 tbsp minced garlic
- 2 tbsp minced ginger
- 1 1/2 lb cubed turkey thigh or smoked turkey
- 2 roma tomatoes
- 1 tbsp smoked paprika
- 2 cup chicken stock
- 4 cups cooked black beans
- 1/2 cup chopped parsley
- salt and pepper to taste
Garnish
- green onions chopped
Instructions
- Heat in a stock pot or dutch oven the palm oil on medium high heat. Sauté the onions, garlic, and ginger for 3-4 minutes.
- Add the turkey. Cook for 6-8 minutes, or until the turkey is cooked completely through.
- Add the tomatoes, paprika. Cook for 2 minutes.
- Add the chicken stock and parsley. Cover and simmer for 30 minutes on medium heat.
- After 30 minutes, add the black beans. Simmer uncovered for another 20 minutes.
- Serve with rice. Garnish with green onions.
