Tea-Smoked Duck Breast
Luxurious duck breast infused with the aromatic essence of black tea leaves and spices. This smoking method yields unbelievably tender and flavorful meat.
40 minmediumChinesegluten-freedairy-freehigh-proteindinner
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Instructions
1. Score the duck fat in a crosshatch pattern without cutting into the meat. Rub duck breasts with salt and white pepper.
2. Steam duck breasts with ginger slices and scallion sections for 15 minutes. Drain and pat dry.
3. Line a wok with foil. Mix tea leaves, rice, brown sugar, dried orange peel, and star anise in the middle of the foil.
4. Place a wire rack over the smoking mixture. Place the steamed duck breasts on the rack.
5. Cover the wok tightly with a lid or more foil and smoke over medium-high heat for 10-15 minutes, or until duck is golden brown and fragrant.
6. Remove duck from wok. Sear skin-side down in a hot pan for 5-7 minutes until crispy. Flip and cook for another 2-3 minutes. Rest for 5 minutes.
7. Slice duck breasts and serve with a drizzle of soy sauce.