Sichuan Tea-Smoked Duck

Name: Sichuan Tea-Smoked Duck
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 2 tbsp. kosher salt; 1 tbsp. Sichuan peppercorns; 2 tsp. whole black peppercorns; 2 lb. boneless skin-on duck breasts (about 2 large); 2 tbsp. shaoxing wine or dry sherry; 1 ⁄ 2 cup long-grain white rice; 1 ⁄ 2 cup loose-leaf black tea, such as Ceylon or Darjeeling; 1 ⁄ 2 cup packed brown sugar; 1 star anise; 2 tsp. peanut oil; 8 oz. shiitake mushrooms; 8 oz. baby bok choy, trimmed and quartered lengthwise; 1 tsp. toasted sesame oil; 1 (2") piece ginger, peeled and finely chopped; 1 ⁄ 3 cup duck or chicken stock; 1 tbsp. granulated sugar; 1 tbsp. soy sauce; 3 fresh small Thai red chiles, thinly sliced

Serves
serves 2-4

PENNY DE LOS SANTOS

Traditionally prepared with a whole duck, this updated stir-fry lends duck breasts a gentle, caramelized smokiness. It first appeared in our December 2013 issue along with David McAninch's article The World of Duck.

Ingredients

2 tbsp. kosher salt
1 tbsp. Sichuan peppercorns
2 tsp. whole black peppercorns
2 lb. boneless skin-on duck breasts (about 2 large)
2 tbsp. shaoxing wine or dry sherry
¹⁄₂ cup long-grain white rice
¹⁄₂ cup loose-leaf black tea, such as Ceylon or Darjeeling
¹⁄₂ cup packed brown sugar
1 star anise
2 tsp. peanut oil
8 oz. shiitake mushrooms
8 oz. baby bok choy, trimmed and quartered lengthwise
1 tsp. toasted sesame oil
1 (2") piece ginger, peeled and finely chopped
¹⁄₃ cup duck or chicken stock
1 tbsp. granulated sugar
1 tbsp. soy sauce
3 fresh small Thai red chiles, thinly sliced

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Instructions

Step 1

Grind salt and peppercorns in a spice grinder into a powder. Toss duck with spice mixture and wine in a bowl. Cover with plastic wrap; chill overnight.

Step 2

Next day, rinse duck and pat completely dry with paper towels. Place skin side down on a stove-top smoker rack set over a baking sheet and cover with a paper towel; set aside to air-dry, about 2 hours.

Step 3

Line bottom of smoker with aluminum foil. Pile rice, tea, brown sugar, and star anise in center of smoker; arrange rack with duck over top, discard paper towel, and close lid. Place over high heat until you see wisps of smoke, 3–5 minutes. Reduce heat to medium; smoke duck until cooked to desired doneness, 25–30 minutes for medium-rare. Let duck cool slightly, then transfer, skin side down, to a 12" skillet. Place over medium-high heat; cook, without flipping, until skin is crisp, 3–5 minutes. Rest duck 5 minutes, then thinly slice; set aside.

Step 4

Add peanut oil to skillet; return to medium-high heat. Add mushrooms; cook until golden, 3–5 minutes. Add bok choy, sesame oil, and ginger; cook until slightly wilted, 1–2 minutes. Stir in stock, granulated sugar, and soy sauce; bring to a boil. Cook, stirring occasionally, until sauce is slightly thick, 3–4 minutes. Stir in sliced duck and chiles.