Lapsang Souchong Smoked Duck...Lapsang Souchong Smoked Duck Breast with Black Plum Glaze & Yuzu-Parsnip Silk

An exquisite harmony of smoky tea-infused dry-aged duck breast, accompanied by a rich fermented black plum reduction, charred maitake mushrooms, and a velvety yuzu-parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Prepare the stovetop smoker: Line a heavy wok with aluminum foil. Mix the Lapsang Souchong tea, uncooked jasmine rice, and brown sugar together in the foil bottom. Set a wire rack elevated over the mixture.

2. 02

   Score the duck fat in a fine diamond pattern, taking care not to pierce the meat. Season generously with sea salt.

3. 03

   Heat the smoker over high heat until wisps of fragrant smoke appear. Place the duck breasts on the wire rack, cover tightly with a wok lid or foil dome, reduce heat to low, and cold-smoke for 10-12 minutes to infuse tea aromas. Remove duck and set aside.

4. 04

   Simmer the diced parsnips in salted water until completely tender (about 12 minutes). Drain well and transfer to a high-speed blender. Purée with chilled butter and yuzu juice until silky and glossy. Season to taste with fine sea salt and pass through a chinois sieve.

5. 05

   Place smoked duck breasts skin-side down in a cold cast-iron skillet. Turn heat to medium-low to gently render the fat, about 8-10 minutes, pouring off excess duck fat as it renders.

6. 06

   Once the skin is deep mahogany and ultra-crisp, increase heat to high, flip the breasts, and sear the flesh side for 2 minutes until internal temperature reads 54°C (130°F) for medium-rare. Transfer duck to a warm board and rest for 7 minutes.

7. 07

   In a separate pan using 1 tablespoon of rendered duck fat, sear the maitake mushrooms over high heat until browned and crispy at the edges. Season light with salt.

8. 08

   To make the glaze, deglaze the skillet with Shaoxing wine over medium heat, scraping up browned bits. Add the diced black plums, light soy sauce, and black garlic. Simmer for 5 minutes until plums break down into a glossy glaze. Strain through a fine mesh, pressing solids to extract juices.

9. 09

   To plate: Draw a generous arc of warm Yuzu-Parsnip Silk across warm plates. Slice the rested duck breast into thick cuts and place atop the purée. Cluster crispy maitake mushrooms alongside. Spoon the warm Black Plum Glaze over the duck skin, and finish with torn red shiso leaves.