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Tea-Smoked Breast of Duck w/Garlic & French-fried Ginger
If you own a stovetop smoker, you can certainly use it, just omit the dark brown
sugar.
I offer these instructions because it is more likely that more people own a Wok than
own a smoker.
Ingredients
1 tablespoon Sichuan peppercorns
2 1/2 teaspoons coarse salt
4 boneless skinless duck breasts
1/4 cup loose Lapsang souchong tea or tea removed from 11 tea bags
2 tablespoons packed dark brown sugar
Sesame oil for brushing
French Fried Garlic and Ginger
Ingredients
2 cups canola oil
1 head Elephant garlic, peeled and sliced into ¼� rounds
4� finger fresh Ginger, peeled and sliced into ¼� rounds
popcorn salt
Method
In a dry, small, heavy skillet toast peppercorns over moderate heat, shaking skillet, 5
minutes. Cool peppercorns and with a mortar and pestle or in an electric coffee/spice
grinder/miniature foodprocesser coarsely grind. In a small bowl stir together
peppercorns and salt.
Heat 2 cups of canola oil in a small saucepan. Carefully drop the sliced garlic into the
hot oil. Watch the garlic carefully so as not to burn it. Fry 1 – 2 minutes, until
barely browned. Remove with a slotted spoon or a Chinese strainer to a plate lined
with paper toweling. While the garlic is still hot, sprinkle with popcorn salt. Fry the
ginger in the same manner. Season with salt. Set the garlic and ginger aside while you
prepare the duck.
For the duck:
Pat the duck breasts dry and rub inside and out with peppercorn mixture. Transfer
breasts to a steamer and steam over boiling water, covered, 15 minutes, or until
duck is warmed through.
While the duck is steaming, line bottom and lid of a wok with heavy-duty foil. In wok
stir together loose tea and brown sugar until combined well.
Arrange a metal rack about 2 inches above tea mixture and transfer duck breast to
rack in wok. Heat wok, covered, over moderately high heat until wisps of smoke
begin to appear, 2 to 3 minutes, and smoke duck, covered, 6 minutes. Turn duck
breasts over and smoke, covered, 6 minutes more. Remove wok from heat and let
duck stand, covered, 15 minutes.
Transfer duck to a cutting board and brush lightly with sesame oil, and garnish with
French fried garlic and ginger.
sugar.
I offer these instructions because it is more likely that more people own a Wok than
own a smoker.
Ingredients
1 tablespoon Sichuan peppercorns
2 1/2 teaspoons coarse salt
4 boneless skinless duck breasts
1/4 cup loose Lapsang souchong tea or tea removed from 11 tea bags
2 tablespoons packed dark brown sugar
Sesame oil for brushing
French Fried Garlic and Ginger
Ingredients
2 cups canola oil
1 head Elephant garlic, peeled and sliced into ¼� rounds
4� finger fresh Ginger, peeled and sliced into ¼� rounds
popcorn salt
Method
In a dry, small, heavy skillet toast peppercorns over moderate heat, shaking skillet, 5
minutes. Cool peppercorns and with a mortar and pestle or in an electric coffee/spice
grinder/miniature foodprocesser coarsely grind. In a small bowl stir together
peppercorns and salt.
Heat 2 cups of canola oil in a small saucepan. Carefully drop the sliced garlic into the
hot oil. Watch the garlic carefully so as not to burn it. Fry 1 – 2 minutes, until
barely browned. Remove with a slotted spoon or a Chinese strainer to a plate lined
with paper toweling. While the garlic is still hot, sprinkle with popcorn salt. Fry the
ginger in the same manner. Season with salt. Set the garlic and ginger aside while you
prepare the duck.
For the duck:
Pat the duck breasts dry and rub inside and out with peppercorn mixture. Transfer
breasts to a steamer and steam over boiling water, covered, 15 minutes, or until
duck is warmed through.
While the duck is steaming, line bottom and lid of a wok with heavy-duty foil. In wok
stir together loose tea and brown sugar until combined well.
Arrange a metal rack about 2 inches above tea mixture and transfer duck breast to
rack in wok. Heat wok, covered, over moderately high heat until wisps of smoke
begin to appear, 2 to 3 minutes, and smoke duck, covered, 6 minutes. Turn duck
breasts over and smoke, covered, 6 minutes more. Remove wok from heat and let
duck stand, covered, 15 minutes.
Transfer duck to a cutting board and brush lightly with sesame oil, and garnish with
French fried garlic and ginger.