Lapsang Souchong Smoked Duck...Lapsang Souchong Smoked Duck with Five-Spice Parsnip Purée

An elegant fusion of smoky Lapsang Souchong tea-infused duck breast, velvety Chinese five-spice parsnip purée, and a rich plum-hoisin reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with sea salt.

2. 02

   Line a wok or deep heavy-bottomed pot with heavy-duty aluminum foil. Mix the tea leaves, rice, and brown sugar, and place them at the bottom. Position a wire rack above the mixture, place the duck breasts skin-side up on the rack, cover tightly with a lid, and smoke over medium heat for 10 minutes. Remove from heat and let sit covered for 5 more minutes.

3. 03

   Meanwhile, make the purée: In a medium saucepan, combine the chopped parsnips, heavy cream, milk, and five-spice powder. Simmer gently over medium-low heat until the parsnips are completely tender, about 15 minutes. Transfer to a high-speed blender, add 15g of cold butter, and process until silky smooth. Season with salt and pass through a fine chinois. Keep warm.

4. 04

   For the reduction: In a small saucepan, combine the duck stock, plum jam, hoisin, Shaoxing wine, star anise, and ginger slice. Bring to a boil, then reduce the heat and simmer until the liquid reduces by half and coats the back of a spoon. Strain through a fine-mesh sieve, discard solids, and whisk in the remaining 15g of cold butter for a glossy finish. Keep warm.

5. 05

   To cook the duck: Place the smoked duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to slowly render the fat, pouring off excess fat as it accumulates, for about 8-10 minutes until the skin is beautifully golden and crisp. Flip and cook for 2-3 minutes on the flesh side for medium-rare (internal temperature of 54°C / 130°F). Rest on a warm cutting board for 5-7 minutes before slicing.

6. 06

   To assemble, spoon a generous swoosh of the warm five-spice parsnip purée onto the center of each plate. Slice the duck breasts on a bias and fan them over the purée. Drizzle the plum-hoisin reduction artistically around the plate. Garnish with microgreens and delicate curls of fresh scallion.