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Chai Smoked Duck Breast on Green Tea Noodle Salad

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B6, B9, H, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons jasmine tea 3 tablespoons chai tea 3 pieces of tangerine peel

  2. 7 tablespoons jasmine rice

  3. 4 sichuan pepper corns

  4. 2 tablespoons brown sugar

  5. 5 broken star anise

  6. 5 pieces of cassia bark (or cinnamon quills)

  7. 10 cardamom pods

  8. 4 tablespoons ginger peel, with minimum flesh

  9. 10 whole cloves

  10. lime zest or dried kaffir lime leaves

  11. 1 cup oak shavings

  12. 4 duck breasts

  13. 1 teaspoon sea salt

  14. 2 star anise

  15. 4 cardamom

  16. 1 pkt organic cha green tea soba noodle

  17. 5 fresh shitaki mushrooms

  18. 1 small pkt enoki mushrooms

  19. 50gms shoots

  20. capsicum, julienned

  21. 2 spring onion

  22. 180 gms snow peas , blanched and cut length ways on the diagonal

  23. 8 coriander leaves

  24. 8 basil leaves

  25. 2 tablespoons mirin

  26. cup rice wine

  27. tablespoon sesame oil

  28. 1 tablespoon of peanut oil

  29. 1 tablespoon light soy

  30. 1 tablespoon sweet soy (ketchup manis)

  31. 1 tsp ginger , minced

  32. 1 tsp garlic , minced

  33. Chilli to taste

Instructions Jump to Ingredients ↑

  1. Mix all smoking ingredients together. This smoking mix will be more than you need, however you can store in air tight container and use as required for other smoked dishes.

  2. Line smoker or gastronome tray with foil and evenly distribute a thin covered layer of smoking mix If using a gastronome dish use an elevated rack or prop the rack up in each corner by using small ramekins Dry duck with paper towel and lightly score with knife.

  3. Place duck on rack over smoking mix, skin side up, cover with lid and place over burner on moderate heat.

  4. Once mix starts smoking turn down heat to avoid burnt caramel smoke. Leave in for approx 10 minutes or till desired smokiness.

  5. Once duck breast has a lovely tan remove and cool. (This will not cook the duck totally through, however it will with seafood.)

  6. Grind sea salt, star anise and cardamom together in a mortar and pestle.

  7. Rub ground spices over duck skin and place duck, skin side down in a cold pan , turn on flame and fry till fat renders down a bit and skin is lovely and crispy.

  8. Finish in hot oven if necessary Remove from oven and rest a little before serving

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