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Oolong-Smoked Duck BreastsPoultry
| Oolong-Smoked Duck Breasts |
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Ingredients:
6 duck breasts (or one per person) skin left on is optional
1 heaping teaspoon coarse salt
½ cup tie guan yin tea leaves
1 Tablespoon Sichuan peppercorns
1/4 teaspoon broken cinnamon pieces
½ star anise per duck breast, broken into pieces
1/4 cup brown sugar
Preparation:
1. Sprinkle each duck breast with some of the salt and let
rest ten minutes.
2. Grind tea leaves, peppercorns, cinnamon, and star
anise pieces and sprinkle on both sides of each duck
breast.
3. Line a wok with aluminum foil, put spice mixture on
the foil, raise the rack up so the duck breasts are above
the spices.
4. Turn heat to high and when it smokes (about three
minutes) reduce the heat and then put foil-enclosed
duck breasts on the rack. If needed, cover them with
more aluminum foil sealing the top and bottom pieces of
foil by twisting them together., and smoke these packets
for one hour. The duck breasts should be golden brown
on their outside and dark pink inside. Check that the
meat temperature is 160 degrees F.
5. Now let them rest five minutes covered, and then
remove the foil, and put the duck breast packets on a
cutting board. Slice them into one-inch thick pieces,
and serve.
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