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
For the dressing
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.
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.