Tea smoked duck with...Tea smoked duck with Chinese salad

Tea smoked duck with Chinese salad is a gluten free and dairy free beverage. One portion of this dish contains approximately 25g of protein, 38g of fat, and a total of 630 calories. This recipe serves 3 and costs $12.74 per serving. 1 person found this recipe to be scrumptious and satisfying. This recipe from In Simones Kitchen requires coriander leaves, chilli, baby radish, and brown rice vinegar. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Chinese cuisine. With a spoonacular score of 89%, this dish is amazing. Warm Duck Salad With Roasted Beetroot, A Christmas With Peking Duck, and Cassoulet with Chicken or Duck are very similar to this recipe.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 180C.For dressing, combine the olive oil and tea in a small saucepan, place over a low heat, lightly simmer for 45 minutes, remove from heat, strain and cool.

2. 02

   Combine the orange juice, sugar, Szechuan pepper and salt in a bowl, slowly drizzle the infused oil into the mixture whisking constantly until mixture emulsifies. Set aside.

3. 03

   Combine the tea and salt on a baking tray, bake for 8-12 minutes or until crisp, transfer to a mortar and grind with a pestle to a powder consistency.For pickled radish, combine the vinegar, sugar and salt in a small saucepan place over a medium heat and bring to the boil, place the radish in a bowl, pour over the pickle mixture and leave to infuse for 10 minutes, then drain and set aside.For duck, line the bottom of a wok with foil.

4. 04

   Combine sugar, tea, Szechuan pepper, salt, ginger and garlic in a bowl and place evenly across the bottom.

5. 05

   Place a bamboo steamer into the wok, cover the wok with a lid, once the wok is hot and smoking, place the duck breast skin-side up in the steamer, place lid back on wok and smoke for 6-8 minutes or until smoked to your liking.

6. 06

   Place the smoked duck breast skin-side down in a frying pan over medium-high heat and cook for 6-8 minutes or until skin is crispy. Turn over and cook for 1-2 minutes.

7. 07

   Remove, rest, then slice.For salad, place mushrooms in a bowl, pour over the vinegar, add the pickled radish, cucumber, spring onion, chillies, and coriander leaves.

8. 08

   Combine.Spoon the salad onto a serving plate, place the sliced duck around the salad and sprinkle over tea salt with the dressing in a small jug to the side to serve.