Description
Not only does smoking preserve the beautiful texture of the duck, it also adds a great depth of flavour to it.
Ingredients
Scale
- 2 duck breasts, boneless and skin on
- 1 spring onion, thinly sliced diagonally
- handful coriander leaves
- 1/2 red chilli, julienned
Marinade
- 1/2 tsp freshly cracked black pepper
- 2 tsp fish sauce
- 1 tbsp light soy sauce
- 1 tsp sesame oil
Smoking aromatics
- 2 star anise
- 1/2 cup brown sugar
- 1/2 cup green tea leaves
- 1/2 cup jasmine rice
- 1 piece of cassia bark or cinnamon bark
Instructions
- Marinade the duck breast with all marinade ingredients. Ensure the meat is coated well with marinade, cover and refrigerate for 30 minutes.
- Remove the duck breasts from the marinade and drain off any excess marinade. On medium heat, place a frying pan over and heat up some oil. With skin side down, seal and brown the duck breasts for 2-3 minutes. Remove and set aside.
- Line 2 pieces of foil at the base of the wok. Add all the smoking ingredients onto the foil. Then place a wire rack on top of the aromatics. Place the duck breasts with skin side up, on the rack. Over medium heat, cook the aromatics until whisps of smoke begin to appear. Cover immediately with a wok cover. Ensure the wok cover seals all the smoke within.
- Smoke the duck for 5-6 minutes (there should not be any burn smell. If that happens, turn the heat down). After the time is up, turn the heat off and allow the duck to sit in the wok for a further 8-10 minutes to infuse its flavours.
- Remove the duck from the wok. Thinly slice the duck breasts and place them on serving plates. Garnish with sliced spring onion, chilli and coriander.
- Category: Main Courses
- Cuisine: Asian