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Oolong-Smoked Duck Breasts


Oolong-Smoked Duck Breasts
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

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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