Jasmine Tea-Smoked Duck with...Jasmine Tea-Smoked Duck with Sichuan Plum Gastrique

Tender duck breast infused with the delicate aroma of jasmine tea, pan-seared to crispy perfection, and served with a vibrant Sichuan peppercorn and dark plum reduction.

Ingredients

Cooking Instructions

1. 01

   Score the fat of the duck breasts in a tight crosshatch pattern using a very sharp knife, being careful not to cut into the meat. Season generously with sea salt on both sides and let sit at room temperature for 15 minutes.

2. 02

   Line a deep wok or heavy-duty pot with aluminum foil. Mix the jasmine tea leaves, raw rice, brown sugar, and star anise together and place them in the bottom of the wok. Position a wire rack inside the wok, just above the tea mixture.

3. 03

   Place the duck breasts skin-side up on the wire rack. Cover the wok tightly with a lid, wrapping the seam with foil to prevent smoke from escaping. Turn the heat to medium-high. Once smoke begins to form, reduce the heat to low and smoke the duck for 12 minutes. Turn off the heat and let rest, covered, for 5 minutes. Remove duck and pat dry.

4. 04

   While the duck is smoking, prepare the gastrique: In a small saucepan over medium heat, combine the chopped plums, crushed Sichuan peppercorns, soy sauce, Shaoxing rice wine, honey, and grated ginger. Simmer for 15 minutes until the plums completely break down. Strain through a fine-mesh sieve, pressing to extract all the juices. Discard the solids and return the smooth sauce to the pan to keep warm.

5. 05

   Place the smoked duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Cook for 8 to 10 minutes, regularly pouring off the rendered fat, until the skin is extremely crispy and deep golden brown.

6. 06

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

7. 07

   In the same skillet, leave about 1 tablespoon of duck fat and sear the halved baby bok choy cut-side down over high heat for 2 minutes until lightly charred. Drizzle with toasted sesame oil and a pinch of salt.

8. 08

   Slice the duck breasts at an angle. Arrange beautifully on warm plates alongside the charred bok choy, and spoon the glossy Sichuan plum gastrique elegantly over the duck.