unusual big green egg recipes

Get ready to take your Big Green Egg cooking to a new level with this Smoked Tea-Infused Duck, featuring a cherry-sage compote and crispy lotus root for an exotic, unforgettable dish. This unusual big green egg recipes combines rich, smoky duck, delicate tea infusions, and a bold cherry-sage compote, creating a complex flavor profile that’s sure to impress.

Smoked Tea-Infused Duck with Cherry-Sage Compote and Crispy Lotus Root

Impress your guests with a truly distinctive recipe for your Big Green Egg: Smoked Tea-Infused Duck with Cherry-Sage Compote and Crispy Lotus Root. This dish balances the rich, smoky flavor of tea-infused duck with the sweetness of cherry-sage compote, and crispy lotus root adds a satisfying crunch. Perfect for adventurous chefs, this recipe is a gourmet showstopper.

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Prep Time 2 hours hrs

Cook Time 2 hours hrs 30 minutes mins

marinading 4 hours hrs

Course Main Course

Servings 4

Ingredients

  

For the duck:

• 1 whole duck (about 2kg)
• 50g Lapsang Souchong tea leaves
• 50g kosher salt
• 30g brown sugar
• 10g black pepper

For the cherry-sage compote:

• 300g fresh cherries, pitted and halved
• 100g red wine
• 50g honey
• 15g fresh sage leaves, chopped
• 5g cornstarch (mixed with 15ml cold water)

For the crispy lotus root:

• 200g lotus root, thinly sliced
• 30ml vegetable oil
• Salt to taste

Instructions

 

• Mix the tea leaves, salt, brown sugar, and black pepper. Rub this mixture all over the duck, including inside the cavity. Refrigerate for 4 hours or overnight.
• Preheat your Big Green Egg to 135°C (275°F) with the convEGGtor for indirect heat.
• Rinse the duck and pat dry. Place the duck on the grill grate, breast side up.
• Add a handful of soaked wood chips (cherry or apple work well) to the charcoal for extra smoke flavor.
• Smoke the duck for about 2 hours, or until the internal temperature reaches 74°C (165°F) in the thickest part of the thigh.
• Increase the temperature to 200°C (400°F) and cook for an additional 15-20 minutes to crisp up the skin.
• While the duck is smoking, prepare the cherry-sage compote:
• In a saucepan, combine cherries, red wine, honey, and sage.
• Simmer over medium heat for 15-20 minutes until cherries are soft.
• Add the cornstarch slurry and cook for another 2-3 minutes until thickened.
• For the crispy lotus root:
• Heat oil in a skillet over medium-high heat.
• Fry lotus root slices for 2-3 minutes on each side until golden and crispy.
• Drain on paper towels and season with salt.
• Let the duck rest for 10 minutes before carving.
• Serve the sliced duck with the cherry-sage compote and garnish with crispy lotus root chips.

Notes

Here are some creative variations for the Smoked Tea-Infused Duck with Cherry-Sage Compote and Crispy Lotus Root recipe:

1. Asian-Inspired Orange Duck
   • Replace the tea infusion with a marinade of soy sauce, ginger, and garlic.
   • For the compote, use orange juice and zest instead of cherry, and add sesame seeds for garnish.
2. Spicy Pomegranate Duck
   • Use pomegranate juice instead of tea for marinating the duck.
   • Make a pomegranate molasses glaze to brush on the duck during the last 15 minutes of cooking.
3. Herb-Crusted Duck
   • Instead of tea, create a herb rub with rosemary, thyme, and sage mixed with olive oil.
   • Serve with a rosemary-infused balsamic reduction instead of cherry compote.
4. Maple-Bourbon Glazed Duck
   • Marinate the duck in a mixture of maple syrup and bourbon for a sweet, smoky flavor.
   • Pair with a compote made from sautéed apples and walnuts.
5. Cranberry-Apple Compote
   • Replace the cherry-sage compote with a cranberry-apple mixture cooked down with cinnamon and brown sugar.
   • Add chopped pecans for added texture.
6. Coconut Curry Duck
   • Marinate the duck in coconut milk mixed with curry powder for an exotic flavor.
   • Serve with a mango chutney instead of cherry compote.
7. Duck à l’Orange
   • Use a classic French approach by glazing the duck with an orange sauce made from fresh orange juice, sugar, and vinegar.
   • Serve it alongside roasted Brussels sprouts.
8. Smoked Tea-Infused Quail or Chicken
   • Substitute duck with quail or chicken for a smaller portion size.
   • Maintain the tea infusion but adjust cooking times accordingly (quail cooks faster than duck).
9. Duck Tacos
   • Shred the smoked duck and serve it in corn tortillas topped with cherry salsa and avocado slices.
   • Add pickled red onions for an extra zing.
10. Stuffed Duck Breast
    • Cut pockets into duck breasts and stuff them with a mixture of goat cheese, spinach, and sun-dried tomatoes before smoking.
    • Serve with a side of roasted vegetables instead of lotus root.

These variations allow you to explore different flavor profiles while keeping the essence of the original dish intact, making each version unique and delightful!

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* Percent Daily Values are based on a 2,000 calorie diet.