Lapsang Souchong Smoked Duck...Lapsang Souchong Smoked Duck Breast with Umeboshi-Star Anise Jus

Pan-roasted dry-aged duck breast infused with the delicate aroma of smoked black tea, served alongside caramelized king oyster mushrooms, a vibrant fermented plum reduction, and aromatic scallion oil.

Ingredients

Cooking Instructions

1. 01

   Make the scallion oil: Blanch scallion greens in boiling water for 15 seconds, shock immediately in ice water, squeeze dry, and blend with neutral oil on high for 2 minutes. Strain through a coffee filter and reserve.

2. 02

   Prepare the wok-smoking rig: Line a heavy cast-iron wok with double-layer aluminum foil. Combine Lapsang Souchong tea, jasmine rice, and dark brown sugar in the center. Set a wire rack 2 inches above the mixture.

3. 03

   Cold-smoke the duck: Season scored duck breasts with fine sea salt. Heat the covered wok over medium-high heat until thick, fragrant smoke begins to plume. Place the duck skin-side up on the rack, cover tightly, turn off the heat, and let smoke infuse for 8 minutes.

4. 04

   Render and cook the duck: Place smoked duck skin-side down in a cold stainless steel pan over low heat. Slowly render the fat for 12-14 minutes until the skin becomes uniformly thin and golden-crisp. Flip, sear flesh for 2 minutes to reach an internal temperature of 54°C (130°F) for medium-rare, then rest on an elevated rack for 8 minutes.

5. 05

   Prepare the mushrooms: In a separate pan, sear the scored king oyster mushrooms cut-side down in 15g foaming butter until deep golden brown; flip and baste until tender, then season with salt.

6. 06

   Construct the jus: In a saucepan, deglaze with Shaoxing wine, star anise, and Sichuan peppercorns, reducing until syrupy. Add duck stock and umeboshi paste, simmering rapidly until reduced by two-thirds to a rich glaze. Strain and mount with remaining 30g cold butter off heat.

7. 07

   Plating: Carve duck breast into thick medallions and season with Maldon salt. Plate alongside seared king oyster mushroom, nappe the meat with the umeboshi-star anise jus, and finish with split dots of scallion oil.