Sichuan Tea-Smoked Duck Breast

Serving: 360 g

Ingredients

• duck breast160 g
• white rice70 g
• broccoli120 g
• garlic5 g
• olive oil5 g

Recipe steps

1. Rub the breast with salt and toasted crushed Sichuan pepper and leave it uncovered in the fridge at least 4 hours to dry-cure.
2. Line a wok or deep pan with foil, scatter in a handful of raw rice, black tea leaves and brown sugar, set a rack above, add the duck skin-side up, cover tightly and smoke over medium heat 12 minutes, then turn off and leave it sealed 10 minutes more.
3. Wipe the breast dry, score the fat cap in a diamond pattern and lay it skin-side down in a cold dry pan over medium-low heat.
4. Render 12-15 minutes, pouring off the fat as it pools, until the skin is lacquered and crisp; turn for 2 minutes, then rest 8 minutes.
5. Steam the broccoli and toss it with the sliced garlic in the olive oil; steam the rice.
6. Carve the duck across the grain into thin slices and serve with the rice and broccoli.

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