Smoked Tea-Rubbed Duck with...Smoked Tea-Rubbed Duck with Sichuan Blackberry Gastrique

Succulent duck breast infused with smoky Lapsang Souchong tea, served over a velvet taro purée and finished with a spicy, dark berry reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a crosshatch pattern without piercing the meat. Combine ground tea, five-spice, and sea salt; rub onto the flesh side. Refrigerate uncovered for 30 minutes to dry the skin.

2. 02

   Boil taro cubes with the star anise in salted water until tender (about 15 mins). Discard anise, then blend taro with coconut milk until silky smooth. Pass through a fine-mesh chinois and keep warm.

3. 03

   For the gastrique, simmer blackberries, rice vinegar, honey, and Sichuan peppercorns in a small saucepan over medium heat. Muddle the berries as they soften. Reduce by half until syrupy, then strain through a sieve.

4. 04

   Place duck breasts skin-side down in a cold stainless steel skillet. Turn heat to medium-low. Render the fat slowly for 12-15 minutes, pouring off excess fat frequently, until the skin is deep golden and glass-like.

5. 05

   Flip the duck and sear the flesh side for 2-3 minutes for medium-rare (internal temp 135°F/57°C). Remove from pan and let rest for 8 minutes before slicing.

6. 06

   To plate, swipe a generous spoonful of taro silk across the plate. Fan sliced duck over the taro and drizzle with the blackberry gastrique. Garnish with fresh micro-cilantro or edible flowers.