• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Chai Smoked Duck Breast on Green Tea Noodle Salad

  • 4servings

Add to MenuAdd to Calendar

Source: www.lifestylefood.com.auReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B6, B9, H, C, E
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100 g chai tea (by variety, made with whole spices such as cinnamon, cardamom, star-aniseand cassia)

  2. 3 teaspoons brown sugar

  3. 1/4 cup uncooked rice

  4. 3 dried kaffir lime leaves

  5. 1 teaspoon cloves, whole

  6. 1 cup oak shavings

  7. 4 duck breasts

  8. 1 teaspoon sea salt

  9. 2 whole star-anise

  10. 4 cardamom pods

  11. 250gm packet organic green tea soba noodles

  12. 5 fresh shiitake mushrooms

  13. 1 small packet (330 g) enoki mushrooms

  14. 50 g bean shoots

  15. 1/2 medium red capsicum, cut into julienne strips

  16. 2 spring onions , finely sliced

  17. 180 g snow peas , blanched and cut lengthways on the diagonal

  18. 1cup coriander leaves

  19. 8 basil leaves

  20. 2 tablespoons mirin

  21. 1/4 cup rice wine

  22. 2 teaspoons sesame oil

  23. 1 tablespoon peanut oil

  24. 1 tablespoon light soy sauce

  25. 1 tablespoon kecap manis (sweet indonesian soy)

  26. 1 teaspoon grated ginger

  27. 1 teaspoon grated garlic

  28. 1/ 2 teaspoon finely diced red chilli, to taste

Instructions Jump to Ingredients ↑

  1. Mix the smoking ingredients in a bowl. Line a smoker or wok with foil (because the sugar sticks) and evenly distribute a thin layer of smoking mix (about 2 cups) over the foil.

  2. Dry the duck breasts with paper towel and lightly score the skin with a sharp knife.
Grind the salt, star-anise and cardamom in a mortar and pestle and rub the ground spices over the duck skin.

  3. Place the duck on a rack over the smoking mix, skin side up. Cover the smoker with a lid and put it over two burners on a low heat. once the mix starts smoking, resist the temptation to lift the lid. Leave it to smoke for about 8–10 minutes. when the duck breast is ready, it should have a lovely tan colour. (this amount of cooking time will not cook the duck entirely through.)

  4. Place the duck, skin side down, in a cold pan. turn on the heat to medium–high and fry the duck for a few minutes,
until the fat renders down a bit and the skin becomes lovely and crispy. If the breasts are plump, you may need to finish cooking the duck in the pan or in a preheated 200 ̊C oven for a few extra minutes, skin side up. (A perfect duck breast is still pink in the middle.)

  5. Remove the duck from the pan or oven and rest it for a few minutes before slicing it to serve.


Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback