Description
A duck marinated in herbs is smoked over a bed of heated tea leaves, imparting a delicate smoky flavor and preserving the meat.
Technical
During smoking, the tea leaves undergo pyrolysis, releasing volatile phenols such as guaiacol and syringol that diffuse into the duck’s surface. The heat also liberates catechins and flavonoids, which act as natural antioxidants, while trace carbon monoxide binds hemoglobin, darkening the meat.
Science
Primary Reaction
Pyrolysis of tea leaf cellulose and phenolic compounds producing smoke aromatics
Sensory Profile
Aroma ()
smokyearthyherbalcitrussweetwoodyfloraltoastedspicycamphoraceous