Tea-Smoked Duck Breast with...Tea-Smoked Duck Breast with Szechuan Blackberry Jus

Succulent Lapsang Souchong tea-smoked duck breast served with a vibrant Szechuan pepper blackberry reduction and dashi-braised daikon fondant.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, submerge the daikon cylinders in dashi stock, mirin, and light soy sauce. Cover and simmer over medium-low heat for 25 minutes until tender. Remove daikon, lightly sear flat edges in 10g butter until caramelized, and set aside warm.

2. 02

   Line a heavy wok or Dutch oven with foil. Add Lapsang Souchong tea, jasmine rice, brown sugar, and star anise to the bottom. Place a wire rack inside over the mixture.

3. 03

   Season duck breasts liberally with fine sea salt. Heat the smoking vessel over high heat until wisps of aromatic smoke appear. Place duck skin-side up on the rack, seal tightly with a lid, turn off heat, and allow to cold-smoke for 6 minutes. Remove duck.

4. 04

   For the jus, combine blackberries, Shaoxing wine, black vinegar, honey, and crushed Szechuan peppercorns in a saucepan. Reduce by half over medium heat, gently crushing blackberries. Pour in duck stock and simmer until reduced to a glossy consistency. Strain through a fine chinois, then whisk in remaining 15g cold butter.

5. 05

   Place duck breasts skin-side down in a cold cast-iron skillet. Turn heat to medium-low to render fat gradually for 8-10 minutes until skin is deep golden and crispy. Flip and sear flesh side for 2 minutes until internal temperature hits 54°C (130°F). Rest duck for 5 minutes before slicing.

6. 06

   To plate: Slice each duck breast at a 45-degree angle. Position a caramelized daikon fondant in the center of a warm bowl, fan sliced duck alongside it, spoon the Szechuan blackberry jus over the duck, and finish with fresh micro coriander.