TEA-SMOKED DUCK BREASTS
Steps:
- Pat duck breasts dry. Score skin about 1/2 inch apart through fat (do not cut into meat) in a crosshatch pattern with a sharp knife.
- Combine rice wine, soy sauce, sesame oil, and ginger in a sealable plastic bag. Add duck, skin side up, and press out as much air as possible before sealing. Marinate duck (skin side up), chilled, at least 2 hours or overnight. Transfer duck breasts to a plate and pat dry, discarding marinade.
- Toast peppercorns and salt in a dry small heavy skillet over moderately low heat, stirring mixture and shaking skillet occasionally, until peppercorns are fragrant, 3 to 5 minutes. Coarsely grind mixture in grinder. Rub mixture all over duck, then let stand, uncovered, at room temperature, 1 hour.
- Meanwhile, line bottom of wok and inside of lid with a double layer of heavy-duty foil, leaving a 3-inch overhang along edges. Stir together tea leaves, rice, brown sugar, and cinnamon pieces in a small bowl, then spread in an even layer (1/4 inch thick) on bottom of wok. Invert rack and set in wok. (It will rest 1 1/2 to 2 inches from bottom of wok.)
- Heat a 12-inch heavy skillet over moderately high heat until hot but not smoking, then swirl in vegetable oil. Add duck breasts, skin sides down, and sear, without turning, until skin is deep golden brown, 2 to 3 minutes.
- Using tongs, transfer duck breasts, skin sides up, to center of rack in wok, arranging them 1 inch apart. Heat wok, uncovered, over high heat, until steady wisps of smoke begin to appear, 5 to 10 minutes. Reduce heat to moderate, then cover wok and, using oven mitts, fold overhang from wok and lid together, crimping to seal tightly (foil will be very hot). Smoke duck breasts, covered, 8 minutes, then remove wok from heat and let stand, covered, 10 minutes for medium-rare to medium. Carefully unwrap foil (smoke and steam will billow out) and transfer duck to a cutting board. Let stand, loosely covered with foil, 10 minutes. Cut each duck breast across the grain into thin slices. Serve duck warm or at room temperature.
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Pheeb Kinz
[email protected]I'm not familiar with tea-smoked duck, but I'm interested to try it.
Rachael Stutzman
[email protected]This sounds like a great recipe for a special occasion.
Akhil Ahmad
[email protected]I think I'll add some extra vegetables to this recipe.
lil chris
[email protected]Can't wait to cook this on the weekend!
abuyazid tijjani
[email protected]I'll give this a try. Seems easy enough
Annalupe Knott
[email protected]This recipe was a disaster.
sotero Ortiz
[email protected]I'm not sure I did something wrong, but my duck didn't turn out as expected.
Sana khan tareen
[email protected]I'll definitely make this again.
Dipak Shahi
[email protected]Yum!
Go To
[email protected]Amazing!
Suyog_ Devkota
[email protected]This dish was a lot of work, but it was worth it. The duck was absolutely delicious.
MR MARUF BOSS
[email protected]This recipe was a bit too complicated for me, but the duck turned out very well. I'll definitely try it again when I have more time.
Chris Cormicle
[email protected]I followed the recipe exactly, but the duck didn't come out as flavorful as I hoped. I think I'll try using a different type of tea next time.
Liv Santiago
[email protected]The duck was a little dry, but the sauce was amazing. I'll definitely try this recipe again, but I'll cook the duck for a shorter amount of time next time.
MdSadim Islam
[email protected]This was such a unique and delicious dish. I've never had tea-smoked duck before, but I'm definitely a fan now.
Hafeez Rhman
[email protected]This recipe is a keeper! The duck was incredibly moist and flavorful, and the sauce was delicious. I'll definitely be making this again.
asanur zzaman
[email protected]I've made this dish several times now, and it's always amazing. The duck is always cooked perfectly and has a delicious smoky flavor.
I hate Pizza
[email protected]This was my first time making tea-smoked duck, and it came out perfectly! I was a little hesitant to try smoking the duck myself, but the instructions in the recipe were very clear and easy to follow.
Ejaz ul haq
[email protected]I'm not a big duck fan, but even I loved this recipe. The duck was incredibly moist and flavorful, while the crispy skin was absolutely addictive.
Hosea Bird
[email protected]My family raved about this tea-smoked duck! The smokiness of the duck paired perfectly with the sweet and savory sauce.