Five-Spice Tea Smoked Duck Breast
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180 minutes prep time
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Intermediate
This recipe is great for impressing guests, family or a loved one. And whilst it may seem complicated, if you take it step by step it is very easy to follow. What’s more, when smoking the duck with the rose petals, caster sugar and rice, they release a beautiful fragrant aroma. Just make sure you let your duck rest after cooking to make sure the temperature equilibrates.
Watch the video with Lap Fai Lee below to be walked through the recipe or scroll down to read more.
Ingredients Serves: 2
- 2 Duck breasts
- Fine salt
- Five spice
- 6 English breakfast teabags
- 70g Rice
- 70g Caster sugar
- Sprinkling of dried rose petals
For the dressing
- 50g Red boat fish sauce
- 50g Honey
- 50g Lychee syrup (from a can of lychees - alternatively use pineapple juice)
- Tamarind paste, to taste
Step 1: Season and smoke the duck
- Gently score the skin of the duck breasts. Season with salt and five spice. Leave to marinate in fridge for at least 3 hours
- Next, smoke the duck breast. Double line a Camerons stovetop smoker with foil. Cut open your teabags and mix together the tea leaves, raw rice and caster sugar.
- Place the mixture onto the foil and turn on a gentle heat. Scatter rose petals over the top and wait for it to smoke.
- Sit the duck breast on a trivet above the smoking mixture, and slide the cover shut.
- Smoke the duck breast over the mixture for 10 minutes. Then set the duck aside to finish cooking later.
© Speciality Cooking Supplies Limited 2024
Step 2: Make the dressing and cook the duck
- In a small pan, mix together fish sauce, honey and lychee syrup. Gently heat through. Taste and add tamarind to balance the salty and sweet.
- Place the duck breast in a pan over a low to medium heat. Cook for 20 minutes until the fat renders out, and the skin is golden brown.
- Turn over and cook for another 5-10 minutes until the centre is 50-55°C. This will be pink.
- Let it rest for 10 minutes before slicing and serving with the dressing and lychee pieces.
© Speciality Cooking Supplies Limited 2024
About the author
Lap Fai Lee is a Birmingham cook, tutor, food stylist, private cook and teacher. He specialises in world cuisine, showcasing central and south American, south-east Asian and Oriental dishes to the food industry. When he's not cooking, his range of cookery classes varies from seafood to charcuterie and knife skills to Oriental cooking.
