Tea Smoked Duck Breasts
Embark on a culinary journey with this enticing recipe for pan fried duck breasts complemented by a unique smoking foil package.
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Servings: 2 People
Calories: 729kcal
Equipment
- 1 cast iron wok with domed cover
- 1 round roasting rack for the wok
- 1 carbon steel wok (Optional - instead of cast iron wok)
Ingredients
For the Smoking Foil Package
- 3 tablespoons basmati brown rice
- 1 tablespoon brown sugar
- 1 tablespoon earl grey green tea
For the Duck Breasts
For the Marinade
- 1 tablespoon soy sauce
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon Chinese Five Spice
- 1 teaspoon sesame oil
- 1/2 - 3/4 teaspoon Kosher salt
- 1/2 teaspoon Freshly Ground Black Pepper
For Pan Frying the duck breasts
- 3 - 4 tablespoons duck fat
- 4 - 5 sprigs fresh thyme leaves
- 2 cloves garlic peeled and smashed
- 1 1/2 pounds duck breasts (2 duck breast). Scored - cross stitch
- 1 batch of the marinade
- 1 foil smoking package
Instructions
Preheat a cast iron skillet to pan fry the duck breasts
- Add the brown rice, brown sugar and loose tea to a large enough piece of foil paper. Wrap the foil around the ingredients, leaving an opening for the smoking ventilation.3 tablespoons basmati brown rice, 1 tablespoon brown sugar, 1 tablespoon earl grey green tea
- Add the tea foil package into the wok. Place the rack over the foil package. Cover with the domes lid. Turn on the flame to medium high. Allow the package to being smoking - about 10 minutes.1 foil smoking package
Meantime, Season and pan fry the duck
- In a medium mixing bowl, combine the marinade ingredients. Mix thoroughly. Add in the duck breasts and coat with the marinade.1 tablespoon soy sauce, 1/2 teaspoon red pepper flakes, 1/4 teaspoon ground cinnamon, 1/4 teaspoon Chinese Five Spice, 1 teaspoon sesame oil, 1/2 - 3/4 teaspoon Kosher salt, 1/2 teaspoon Freshly Ground Black Pepper, 1 batch of the marinade
- Add the duck fat to the preheated cast iron skillet. Use medium to medium-high heat.3 - 4 tablespoons duck fat
- Add the thyme sprigs and garlic. Cook 30 to 60 seconds.4 - 5 sprigs fresh thyme leaves, 2 cloves garlic
- Add the marinated duck breasts into the pan, skin side down. Move the garlic and thyme onto of the duck to prevent them from burning. Allow the skin side down to cook 4 to 5 minutes.Note: Adjust the flame if the pan is smoking too much.1 1/2 pounds duck breasts
- Flip the duck over to the flesh side down and cook 4 to 5 minutes.
- Remove the duck from the cast iron skillet and transfer them to the smoking wok. Cover the wok with the domes lid. Allow the breasts to smoke, covered, for 5 to 6 minutes.
- Remove the duck breasts and rest for 5 minutes before cutting. Serve with your favorite side dish. Enjoy!
Video
Nutrition
Calories: 729kcal | Carbohydrates: 26g | Protein: 71g | Fat: 37g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 281mg | Sodium: 1291mg | Potassium: 1048mg | Fiber: 2g | Sugar: 6g | Vitamin A: 432IU | Vitamin C: 25mg | Calcium: 48mg | Iron: 17mg