Tea-Smoked Duck with Plum Chili Glaze

Ingredients

• duck breasts, skin on2
• black tea leaves2 tbsp
• uncooked rice1/2 cup
• brown sugar1 tbsp
• star anise2
• plum preserves1/3 cup
• chili paste1 tsp
• soy sauce1 tbsp
• rice vinegar1 tbsp
• scallions, sliced2

Method

1. 1Score the duck skin in a tight crosshatch without cutting into the meat, then season lightly with salt.
2. 2Mix tea leaves, rice, brown sugar, and star anise in a heavy pot lined with foil and set a rack above the mixture.
3. 3Heat the pot until the smoking mixture begins to release a steady aroma, then place the duck on the rack and cover to smoke gently until the skin renders and the meat is medium-rare.
4. 4Move the duck to a hot pan skin-side down to crisp the skin deeply.
5. 5Whisk plum preserves, chili paste, soy sauce, and rice vinegar in a small pan until glossy and spoonable.
6. 6Rest the duck, slice thinly, and brush with glaze.
7. 7Serve topped with scallions and a little extra glaze on the side.

Tips

• Keep the smoking heat low so the duck perfumes rather than overcooks.
• Resting the duck before slicing helps the juices stay in the meat.

Nutrition