Lapsang Souchong Smoked Duck...Lapsang Souchong Smoked Duck with Spiced Plum Gastrique

A refined interpretation of traditional tea-smoked duck, featuring aromatic Lapsang Souchong infusion, a vibrant Five-Spice plum reduction, and the delicate crunch of a taro nest.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and five-spice powder.

2. 02

   Line a heavy-bottomed wok or pot with several layers of foil. Mix the tea leaves, rice, and brown sugar, then place the mixture on the foil. Set a wire rack over the mixture.

3. 03

   Place the duck breasts on the rack. Cover the pot tightly with a lid (or more foil) and heat over high heat until wisps of smoke appear. Reduce to medium and smoke for 12 minutes. Turn off heat and let sit, covered, for 5 minutes.

4. 04

   While the duck is smoking, prepare the gastrique: Combine chopped plums, star anise, rice vinegar, and honey in a small saucepan. Simmer over medium heat until the plums break down and the liquid reduces to a syrupy consistency. Strain through a fine-mesh sieve and set aside.

5. 05

   Rinse the julienned taro in cold water to remove excess starch, pat dry thoroughly, and flash-fry in 180°C (350°F) oil until golden and crisp. Drain on paper towels.

6. 06

   Place the smoked duck breasts, skin-side down, in a cold skillet. Turn heat to medium-low and render the fat for 8-10 minutes until the skin is exceptionally crispy. Flip and sear the meat side for 2 minutes for medium-rare (54°C internal).

7. 07

   Rest the duck for 5 minutes before slicing. To plate, draw a circle of plum gastrique on the plate, place a small nest of taro in the center, fan the sliced duck over the taro, and garnish with shiso leaves.