Lapsang Souchong Tea-Smoked Duck...Lapsang Souchong Tea-Smoked Duck Breast

Pan-roasted duck breast infused with the smoky essence of Lapsang Souchong tea, served over a velvety ginger-kabocha purée, finished with a glossy five-spice duck jus and quick-pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the flesh. Season generously with sea salt on both sides and let sit at room temperature.

2. 02

   Line a wok or heavy-bottomed pot with a double layer of aluminum foil. Mix the tea leaves, raw rice, and brown sugar, placing the mixture in the center of the foil. Position a wire rack inside the wok over the mixture.

3. 03

   Heat the wok over high heat until wisps of smoke appear. Place the duck breasts skin-side up on the rack, cover tightly with a lid, and smoke on medium-low heat for 8 minutes. Remove from heat and keep covered for 5 minutes, then set duck aside.

4. 04

   For the purée, steam the kabocha squash and grated ginger together until fork-tender (about 12 minutes). Transfer to a high-speed blender, add heavy cream and half of the butter, and process until ultra-smooth. Season with salt to taste and keep warm.

5. 05

   In a small saucepan, bring the rice vinegar, mirin, and a pinch of salt to a boil. Pour the hot liquid over the shimeji mushrooms in a heatproof bowl. Let them pickle at room temperature for at least 15 minutes.

6. 06

   For the jus, combine duck stock, Shaoxing wine, light soy sauce, and five-spice powder in a small saucepan. Bring to a boil and reduce by two-thirds over medium heat until glossy and thick enough to coat the back of a spoon. Whisk in the remaining cold butter and remove from heat.

7. 07

   Place the smoked duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low and slowly render the fat for 8-10 minutes until the skin is extremely crispy and golden brown. Flip and cook for 2 more minutes for medium-rare. Rest the meat for 5 minutes before slicing.

8. 08

   To assemble, spoon a sleek line of warm kabocha purée onto each plate. Slice the duck breasts diagonally and arrange atop the purée. Garnish with drained pickled shimeji mushrooms and microgreens. Drizzle the five-spice jus elegantly around the plate.