Lapsang Souchong Smoked Duck...Lapsang Souchong Smoked Duck Breast with Szechuan Cherry Lacquer

An exquisite Michelin-caliber dish featuring delicate tea-smoked duck breast with glass-crisp skin, balanced by a complex Szechuan peppercorn cherry lacquer, smooth parsnip-ginger silk, and crisp lotus root.

Ingredients

Cooking Instructions

1. 01

   Prepare the stovetop smoking setup: Line a wok or heavy pot with foil. Mix Lapsang Souchong tea, jasmine rice, and brown sugar at the bottom. Place a rack over the mixture, heat until wisps of smoke appear, then place duck breasts skin-side up on the rack. Cover tightly and cold-smoke over low heat for 10 minutes to infuse depth of flavor without cooking through.

2. 02

   Make the parsnip-ginger silk: Simmer diced parsnips and grated ginger in duck stock and heavy cream until completely tender (about 15 minutes). Transfer to a high-speed blender, add 1 tablespoon cold butter, and blend on high until glass-smooth. Season with sea salt and pass through a fine-mesh chinois. Keep warm.

3. 03

   Crisp the lotus root: Heat 2 tablespoons of rendered duck fat (or neutral oil) in a small skillet over medium heat. Fry thin lotus root slices until golden and crisp (2 minutes). Drain on paper towels and light sprinkle with sea salt.

4. 04

   Sear the duck breast: Place smoked duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low to render out fat slowly, rendering for 12-14 minutes until the skin becomes ultra-thin and deeply golden brown. Turn breasts over and sear flesh side for 2 minutes until internal temperature hits 132°F (55°C) for medium-rare. Transfer to a warm plate and rest for 7 minutes.

5. 05

   Create the Szechuan cherry lacquer: Pour off excess fat from the pan, leaving 1 tablespoon. Deglaze over medium-high heat with Shaoxing wine, scraping up browned bits. Add crushed Szechuan peppercorns, halved cherries, dark soy sauce, and duck stock. Simmer rapidly until sauce reduces to a glossy, coat-the-back-of-a-spoon lacquer.

6. 06

   Plate: Paint a generous, fluid swoop of parsnip-ginger silk across warm ceramic plates. Slice each rested duck breast into precise 1/4-inch slices and fan elegantly over the puree. Spoon the Szechuan cherry lacquer over the duck, accent with crispy lotus root chips, and garnish with micro shiso.