Tea-Smoked Duck Breast

Ingredients

• 12 duck breasts
• 23 tbsp jasmine tea leaves
• 32 tbsp rice
• 42 tbsp brown sugar
• 51 tsp five spice
• 62 tsp salt
• 71 tbsp soy sauce
• 81 tsp sesame oil
• 9Steamed bok choy to serve
• 10Hoisin sauce to serve

Instructions

1. 1Score the duck skin in a crosshatch pattern. Rub with five spice, salt, and soy sauce. Marinate for 30 minutes.
2. 2Line a wok with foil. Add jasmine tea leaves, rice, and brown sugar. Place a rack on top.
3. 3Smoke the duck breasts on the rack for 10 minutes over medium heat with the lid on.
4. 4Transfer duck to an oven at 180°C and roast for 12 minutes to finish medium-rare with a pink centre.
5. 5Rest for 5 minutes then slice thinly. Serve with bok choy and hoisin sauce, drizzled with sesame oil.