Lapsang Souchong Smoked Duck...Lapsang Souchong Smoked Duck with Five-Spice Cherry Reduction

An exquisite Michelin-star caliber dish featuring tender duck breast gently infused with pine-smoked Lapsang Souchong tea, paired with a glossy, vibrant five-spice cherry reduction and crisp wilted tatsoi.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, cutting only through the fat and not into the meat. Season both sides generously with sea salt.

2. 02

   Line a deep wok or heavy pot with heavy-duty aluminum foil. Mix the Lapsang Souchong tea leaves, jasmine rice, and brown sugar together, and place the mixture in the center of the foil. Position a wire rack inside the wok above the mixture.

3. 03

   Heat the wok over high heat until the tea mixture begins to release fragrant, dense smoke. Place the duck breasts skin-side up on the rack. Cover the wok tightly with a lid wrapped in foil to prevent smoke from escaping. Reduce heat to medium and hot-smoke the duck for 8 minutes. Remove duck from the wok and set aside.

4. 04

   Place the smoked duck breasts, skin-side down, into a cold, dry skillet. Place over medium-low heat. Slowly render the fat for 10-12 minutes, pouring off excess fat as it accumulates, until the skin is exceptionally thin, golden, and crispy.

5. 05

   Flip the duck breasts and cook the flesh side for 2 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Transfer to a warm plate and rest for 10 minutes.

6. 06

   Pour off all but 1 tablespoon of duck fat from the skillet. Return skillet to medium heat and sauté the ginger and garlic for 30 seconds. Deglaze the pan with Shaoxing wine, scraping up the browned fond.

7. 07

   Add the halved cherries, five-spice powder, soy sauce, honey, and duck stock. Bring to a boil, then reduce heat and simmer until the liquid is reduced by half and coats the back of a spoon. Remove from heat and vigorously whisk in the cold, cubed butter to create a glossy emulsion.

8. 08

   In a clean pan, flash-fry the baby tatsoi with a teaspoon of the rendered duck fat and the sesame oil over high heat for 1-2 minutes until just wilted but still vibrant green. Season with a pinch of salt.

9. 09

   To serve, slice the rested duck breasts on a sharp bias. Arrange a bed of wilted tatsoi on warm plates, fan the duck slices over the greens, and spoon the rich cherry five-spice reduction elegantly around and over the duck.