Lapsang Souchong Smoked Duck...Lapsang Souchong Smoked Duck Breast with Five-Spice Cherry Reduction

An elegant modern Asian dish featuring smoky Lapsang Souchong tea-infused duck breast, perfectly rendered and seared, served alongside a rich five-spice dark cherry reduction and a silky parsnip-coconut puree.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the meat. Season both sides generously with sea salt and the ground Sichuan peppercorns. Allow to rest at room temperature for 15 minutes.

2. 02

   Line a deep wok or heavy-bottomed pot with heavy-duty aluminum foil. Mix the Lapsang Souchong tea leaves, raw jasmine rice, and brown sugar together, then place the mixture at the bottom of the wok. Position a wire rack inside the wok above the mixture.

3. 03

   Place the duck breasts skin-side up on the rack. Cover the wok tightly with a lid or double-layer foil to seal the steam. Set over medium-high heat until wisps of smoke appear, then reduce heat to medium-low and smoke for 8 minutes. Turn off the heat and let sit, covered, for 2 minutes. Remove the duck (the meat will still be raw inside).

4. 04

   While smoking, prepare the puree: In a small saucepan, simmer the chopped parsnips in coconut milk and 1/4 cup of water over medium-low heat until completely tender (about 12 minutes). Transfer to a high-speed blender, add 1 tablespoon of butter, and blend until velvety smooth. Season with salt and keep warm.

5. 05

   Place the smoked duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Render the fat slowly for 10-12 minutes, occasionally pouring off excess fat, until the skin is exceptionally thin, crisp, and golden brown. Flip and sear the flesh side for 2 minutes for medium-rare. Transfer to a warm plate and let rest for 5-8 minutes.

6. 06

   To make the reduction, pour off all but 1 tablespoon of duck fat from the skillet. Return to medium heat and deglaze with Shaoxing rice wine, scraping up the browned bits. Add the halved cherries, five-spice powder, light soy sauce, and chicken stock. Simmer until the cherries soften and the sauce reduces to a glossy, syrupy consistency. Swirl in the remaining 1 tablespoon of cold butter off the heat to emulsify.

7. 07

   To serve, slice the rested duck breast on a bias. Spoon a elegant swoop of the parsnip-coconut puree onto each plate. Arrange the sliced duck over the puree, spoon the five-spice cherry reduction over and around the meat, and garnish with fresh microgreens.