NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
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60 NEBRASKAland • MARCH 2016 T his is by far one of the more interesting recipes I've attempted. It's a simplified version of zhangcha duck, which is a classic Chinese Sichuan dish usually reserved for special occasions. Though the traditional preparation is difficult, this recipe is simple and quite fun. I had never thought of using tea to smoke meat, and the Sichuan peppercorn rub added a unique flavor to the goose that I've never had before. As far as cooking, dinner was ready within 30 minutes. Sichuan peppercorn can be found at Asian grocery stores or you can purchase it on Amazon – and with free shipping if you have Prime membership. You can also use duck for this recipe, but adjust the cooking time accordingly. This recipe is also best with waterfowl breasts that still have the fat or skin on them. The fat is the best part; it will take in the smoke flavor well. Servings: 2 Prep Time: 1 hour Cook Time: about 30 minutes Ingredients: • 1 Canada goose breast, skin on • Oil • 2 teaspoon of Sichuan peppercorns (dried prickly ash), seeded and crushed • Sea salt, to taste • 2 pieces of star anise • 1 ⁄3 cup of black tea leaves • ¼ cup of raw Jasmine rice • 1 tablespoon of brown sugar • 2 tablespoon of cilantro leaves, chopped • 2 scallions, thinly sliced • 2 servings of cooked Jasmine rice 1. Grind 2 teaspoons of Sichuan peppercorns in a food processor for mortar and pestle. Then with a sharp knife, score the skin of goose breast in a diamond pattern. Be careful not cut into the meat. Rub crushed Sichuan peppercorns and sea salt, to taste, on all sides. Cover and allow the breast to stand at room temperature for 1 hour. 2. In a food processor or coffee grinder, grind 2 pieces of star anise, 1 ⁄3 cup of tea leaves, ¼ cup of uncooked rice and 1 tablespoon of brown sugar and set aside. Heat a cast iron pan over medium-high heat and add 1 tablespoon of oil. When hot, sear goose breast skin-side down for 2-3 minutes, or until browned. Then flip the breast over and sear the other side for another 2 minutes. Remove from heat. 3. Line a wok (or in our case, a tamale/seafood steamer) with aluminum foil. Scatter the tea mixture on the foil. Sprinkle 1 tablespoon of water over the mixture. Lay the rack into the steamer or on the wok. Then lay the goose breast skin-side down on the rack. Turn on the heat to low. After a few seconds, you should start seeing smoke. Cover the wok or steamer and cook for 15-17 minutes for medium rare, depending upon the thickness of the breast. Remember to keep the heat low to avoid burning the tea mixture. Once cooked to your liking, remove the breast and allow it to rest for 5-10 minutes. 4. Mix cilantro into cooked rice. Slice goose against the grain and serve with rice. Garnish with sliced scallion. Sprinkle sea salt over the goose to taste. ■ This recipe and photograph originally appeared on Jenny's Food for Hunters blog at Foodforhunters.com. Tea-smoked Canada Goose By Jenny Nguyen A post-season hunting season delight for the dinner table. Tea-smoked Canada goose adds a unique flavor to the meat with little preparation time.