Jasmine Tea-Smoked Duck Breast...Jasmine Tea-Smoked Duck Breast with Five-Spice Plum Glaze

Succulent, crispy-skinned duck breast gently infused with jasmine tea smoke, paired with a rich five-spice plum reduction, charred baby bok choy, and ginger-scallion oil.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Rub the skin and meat with ground Sichuan peppercorns, five-spice powder, and sea salt. Place skin-side up on a plate and refrigerate uncovered for 30 minutes to dry the skin.

2. 02

   Line a deep wok or heavy pot with a double layer of aluminum foil. Mix the jasmine tea leaves, raw rice, and brown sugar, and place the mixture in the center of the foil. Set a wire rack inside the wok above the mixture.

3. 03

   Place the cured duck breasts skin-side up on the rack. Cover the wok tightly with a lid wrapped in foil to prevent smoke escaping. Heat over medium-high heat for 5 minutes until dense smoke forms, then lower heat to medium and smoke for 8 minutes. Turn off the heat and let sit, covered, for 5 minutes. Remove duck from wok and pat dry.

4. 04

   In a small saucepan, combine the chopped plums, Shaoxing wine, soy sauce, honey, and star anise. Simmer over medium-low heat for 12-15 minutes until plums break down and liquid is syrupy. Strain through a fine-mesh sieve, pressing to extract all juices. Keep warm.

5. 05

   Place the smoked duck breasts skin-side down in a cold, dry cast-iron skillet. Turn heat to medium-low. Render the duck fat slowly for 8-10 minutes, spooning out excess fat, until the skin is exceptionally thin, golden, and crispy. Flip and cook the flesh side for 2 minutes (for medium-rare, 135°F/57°C). Transfer to a warm plate and rest for 8 minutes before slicing.

6. 06

   While the duck rests, sear the halved baby bok choy cut-side down in 1 tablespoon of rendered duck fat over high heat for 2 minutes until nicely charred. Add a splash of water to steam for 1 minute until tender-crisp.

7. 07

   In a small heatproof bowl, combine grated ginger and minced scallions. Heat grapeseed oil in a small pan until smoking hot, then carefully pour it over the ginger-scallion mixture to bloom the aromatics.

8. 08

   To serve, carve the duck breasts into thick, elegant slices. Arrange on warmed plates alongside the charred bok choy. Drizzle the warm plum glaze gracefully over the duck, and dot the plate with the ginger-scallion oil.