Jasmine Tea-Smoked Duck Breast...Jasmine Tea-Smoked Duck Breast with Szechuan Plum Glaze

An exquisite contemporary Asian creation featuring jasmine tea-infused duck breast with ultra-crispy skin, served alongside a glossy Szechuan plum reduction and vibrant ginger emulsion.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin carefully in a tight crosshatch pattern without cutting into the meat. Season lightly with sea salt.

2. 02

   Line a heavy wok with aluminum foil. Mix the jasmine tea leaves, uncooked rice, brown sugar, and star anise in the bottom. Place a wire rack inside the wok over the mixture.

3. 03

   Heat the wok over high heat until it begins to smoke heavily. Place the duck breasts skin-side up on the rack, cover tightly with a lid or foil, and smoke over medium heat for 10 minutes. Remove from heat and set duck aside.

4. 04

   To make the plum glaze: In a small saucepan, combine chopped plums, crushed Szechuan peppercorns, Shaoxing wine, and soy sauce. Simmer over medium heat for 15 minutes until plums break down. Pass through a fine-mesh sieve, pressing solids, and return liquid to low heat to reduce until syrupy.

5. 05

   To make the ginger emulsion: Emulsify egg yolk, fresh ginger juice, and a pinch of salt while slowly whisking in grapeseed oil until a thick, glossy green-tinted oil emulsion forms.

6. 06

   Place the smoked duck breasts skin-side down in a cold stainless-steel skillet over low heat. Slowly render the fat for 12-14 minutes until the skin is deep golden brown and crispy.

7. 07

   Flip duck breasts and cook for an additional 2-3 minutes until internal temperature reaches 135°F (57°C) for medium-rare. Transfer to a cutting board to rest for 5 minutes.

8. 08

   In the remaining duck fat in the skillet, sear the halved baby bok choy cut-side down over high heat for 2 minutes until charred and tender-crisp.

9. 09

   Slice duck breasts against the grain. Plate with a swoop of Szechuan plum glaze, charred bok choy, and dots of ginger emulsion.