Tea smoked duck
Prep Time: 30 min
Inactive time: 30 min
Serves: 4 (...or 1)
Philosophy: You don't need a smoker to make gourmet smoked dishes. Accompanying salad can be substituted with cook's preference, or mashed potato.
- 1 moulard or magret duck breast
- Marinate (mix below together):
- zest of 1 orange
- 1 shot soy sauce
- 1 shot fish sauce
- 2 shots sugar
- 1 pinch black pepper
- Smoking mix:
- 1 handful green tea
- 1 handful uncooked rice
- 1/2 handful salt
- 1 steamer pot + aluminum foil
- 1/2 head of cabbage
- 6-8 sprigs of mint
- Sauce (mix below together):
- 1 shot fish sauce
- 1 shot lime juice
- 1 shot sugar
- fine minced garlic and red chilies
- 1 thumb sized piece of ginger, grated
- Scour the duck's skin side with slanted cuts an inch apart, checkered, just deep enough to barely cut through the fat. Pour marinate liquid in tuber container first. Place meat side down in container. Isolating the fat side from the sugary marinate prevents it from burning during the rendering process. Close lid and set aside for 30 minutes.
- Peel back cabbage layers until only the most tender heart is left. Remove hard stem. Slice paper thin. Set aside.
- After 30 minutes of letting the duck sit, set a thick bottomed pan on the stove to heat up to medium heat. Once pan is heated, place duck skin-side down to render for 10 minutes. Take care to shake duck dry from marinate before rendering. After 10 minutes, flip over to meat size for 30 seconds on pan. Remove from heat.
- To set up the pot smoker, take the bottom pot portion of the steamer and line with a piece of aluminum. Pour in the smoking mix. Set steamer portion atop. Turn heat on high for 3 minutes. Afterwards, lower to medium heat. Place duck on steamer portion and close lid. Smoke for 10-12 minutes depending on thickness of duck breast and cook's preference for rareness.
- Meanwhile, mix cabbage with sauce, making sure to incorporate well. Pick out mint leaves, finely chop. Top cabbage salad mixture once plated.
- Once duck is done, set aside for 5-7 minutes for juices to be incorporated into meat before cutting. Slice to desired thickness and serve with side salad.