Tea Smoked Duck Breast
Traditional Tea Smoked Duck Breast is fantastic for afternoon tea or a delicious smoked duck salad. This Asian-inspired dish is smoked over rice and tea with a classic five spice rub to make our Duck Breast extra tender and juicy.
Developed by Wanessa Bocianski in the Research & Development Kitchen of Maple Leaf Farms. Check out this recipe on our #SmokeThatDuck series on Facebook, Instagram & Tiktok.
Ingredients
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4 Duck Breast, Defrosted
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2 Tbsp. Ground Sea Salt
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2 tsp Cayenne
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2 tsp Ground Black Pepper
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½ tsp Curing Salt
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2 Tbsp. Dry Sherry Wine
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1 ½ Cups Rice (We Used Jasmine)
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1 Cup Loose Leaf Tea
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½ Cup Brown Sugar
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2 Star Anise Pods
Directions
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1
Mix together the dry rub, combining ground sea salt, cayenne, black pepper and curing salt. Moisten the duck breasts evenly with the wine, then coat each breast with the dry rub mixture.
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2
Wrap each breast individually in plastic wrap, place in the refrigerator and let it cure for 24 hours.
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3
Once breasts have cured, rinse off the cure and pat them dry. Set them skin side up on a rack and place it in the fridge while you combine the rice, tea, brown sugar and star anise to create the smoking ingredient mix.
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4
Line a wok with aluminum foil allowing about 2 inches of foil to extend beyond the rim around the perimeter. You will use this to help seal the wok. Pour the smoking ingredient mix into the bottom of the wok. Place a rack to on wok where you will cook the duck.
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5
Score skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Place duck, skin side down, on the rack. Seal the wok (with a lid) and fold foil over and place it on stove top. Make sure to run you stove exhaust while cooking is taking place.
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6
Turn on the heat on high for 3-5 mins, until smoking ingredients start smoking. Turn the heat to medium and smoke the duck breast for 30 minutes.
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7
Remove lid and take the duck breasts out. Let them sit for a couple of minutes, cut, and serve.
