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Jasmine Tea-Smoked Duck Breast...Jasmine Tea-Smoked Duck Breast with Spiced Plum-Ginger Reduction

Name: Jasmine Tea-Smoked Duck Breast with Spiced Plum-Ginger Reduction
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 2
Cuisine: Modern Asian
Ingredients: 2 high-quality duck breasts (approx. 200g each), skin-on; 2 tbsp loose leaf jasmine tea; 2 tbsp uncooked jasmine rice; 2 tbsp light brown sugar; 1 whole star anise, lightly crushed; 4 ripe red plums, pitted and quartered; 1 tbsp fresh ginger, finely grated; 2 tbsp low-sodium soy sauce; 1 tbsp mirin; 1 tbsp wild clover honey; 1/4 tsp Chinese five-spice powder; 2 heads baby bok choy, halved lengthwise; 1 tsp toasted sesame oil; 1/4 cup microgreens for garnish

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Cuisine

Modern Asian

👥

Servings

⏱

Prep Time

45 mins

🍳

Cook Time

35 mins

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Difficulty

Hard

An elegant, aromatic tea-infused smoked duck breast served with a vibrant, glossy spiced plum reduction and charred baby bok choy.

Modern AsianHard

Ingredients

•2 high-quality duck breasts (approx. 200g each), skin-on

•2 tbsp loose leaf jasmine tea

•2 tbsp uncooked jasmine rice

•2 tbsp light brown sugar

•1 whole star anise, lightly crushed

•4 ripe red plums, pitted and quartered

•1 tbsp fresh ginger, finely grated

•2 tbsp low-sodium soy sauce

•1 tbsp mirin

•1 tbsp wild clover honey

•1/4 tsp Chinese five-spice powder

•2 heads baby bok choy, halved lengthwise

•1 tsp toasted sesame oil

•1/4 cup microgreens for garnish

Cooking Instructions

01
Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Season generously with sea salt on both sides.
02
Line a heavy-duty wok or deep skillet with heavy-duty aluminum foil. Mix the jasmine tea, uncooked rice, brown sugar, and crushed star anise together, then place the mixture in the center of the foil. Set a wire rack directly over the mixture.
03
Place the duck breasts skin-side up on the rack. Cover tightly with a lid or extra foil to trap the smoke. Turn heat to high until smoke starts to form, then reduce to medium-low. Hot-smoke the duck for 10 minutes, then remove from the heat and let sit covered for 5 additional minutes.
04
To make the reduction, combine the quartered plums, grated ginger, soy sauce, mirin, honey, and five-spice powder in a small saucepan over medium heat. Simmer for 15 minutes until the plums completely break down. Strain through a fine-mesh sieve, pressing to extract all juices. Return the strained liquid to the heat and reduce until thick and syrupy.
05
Place the smoked duck breasts, skin-side down, into a cold, dry skillet. Turn the heat to medium-low. Render the fat slowly for 8-10 minutes until the skin is exceptionally crispy and golden brown. Turn the breasts over and sear the flesh side for 2 minutes for medium-rare. Remove from pan and let rest for 5 minutes before slicing.
06
Discard all but 1 tablespoon of duck fat from the pan. Sear the halved baby bok choy cut-side down over high heat for 2 minutes until lightly charred. Remove from heat and drizzle with toasted sesame oil.
07
Slice the rested duck breast thinly on the bias. Plate the duck alongside the charred bok choy, drizzle the warm plum-ginger reduction elegantly over the duck, and garnish with microgreens.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023