Tea-Smoked Duck Breast with...Tea-Smoked Duck Breast with Charred Kumquat Purée & Sichuan Pepper Jus

An exquisite Asian-inspired masterpiece featuring aromatic tea-smoked duck breast paired with vibrant citrus-miso purée, crispy lotus root, and a luxurious Sichuan pepper duck reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a fine crosshatch pattern, taking care not to cut into the meat. Season generously with kosher salt on all sides.

2. 02

   Line a heavy wok or Dutch oven with heavy-duty aluminum foil. Mix the tea leaves, uncooked rice, and brown sugar at the bottom. Place a wire rack inside over the mixture. Heat over medium-high until smoke begins to rise, then place duck breasts skin-side up on the rack, cover tightly, and smoke off the heat for 8 minutes.

3. 03

   To make the kumquat purée, simmer the halved kumquats, mirin, and white miso in a small saucepan over medium heat for 12 minutes until soft. Transfer to a high-speed blender, add yuzu juice, and process until silky smooth. Pass through a fine-mesh sieve and keep warm.

4. 04

   Heat 1 inch of neutral oil in a small pot to 350°F (175°C). Fry thin lotus root slices for 2-3 minutes until golden and crispy. Drain on paper towels and season with fine sea salt.

5. 05

   Place the smoked duck breasts skin-side down in a cold cast-iron skillet. Set over medium-low heat to gradually render the fat for 10-12 minutes until the skin turns deep golden and crispy. Flip and cook for an additional 2 minutes for medium-rare (internal temperature 130°F / 54°C). Transfer to a warm plate and rest for 5 minutes.

6. 06

   Pour off excess duck fat from the skillet, leaving 1 tablespoon. Deglaze with duck stock and soy sauce over medium heat, scraping up browned bits. Add cracked Sichuan peppercorns and reduce sauce by half. Whisk in cold butter to emulsify into a glossy jus.

7. 07

   Carve duck breasts into thin slices on a bias. Swoosh the kumquat purée across warm serving plates. Fan sliced duck over the purée, spoon Sichuan jus around the plate, and garnish with crispy lotus root crisps.