Tea-Smoked Duck Breast

Tea-Smoked Duck Breast could be just the gluten free, dairy free, and fodmap friendly recipe you've been looking for. For $6.13 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This main course has 334 calories, 37g of protein, and 8g of fat per serving. This recipe serves 4. If you have rice, Spice Rub, cinnamon sticks, and a few other ingredients on hand, you can make it. It is brought to you by Leites Culinaria. A couple people made this recipe, and 94 would say it hit the spot. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 98%, this dish is tremendous. Tea-Smoked Duck Breast with Pears and Blueberry Jus, Smoked Duck Breast, and Smoked Duck Breast Recipe are very similar to this recipe.

Servings: 4

Preparation duration: 25 minutes

Cooking duration: 35 minutes

 

Ingredients:

1 teaspoon allspice berries

1 teaspoon whole black peppercorns

2 cinnamon sticks

2 whole (12 to 14 ounces each) boneless duck breast

1 tablespoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 teaspoon ground cumin

1 tablespoon ground ginger

Zest of 1/4 orange, removed in large strips

1/2 cup (20 grams) loose-leaf lychee black tea leaves

1/2 cup uncooked rice

1/4 cup lychee tea spice rub

1 star anise, crumbled, or 1/2 teaspoon anise seeds

1 teaspoon whole coriander seeds

2 whole star anise, or 1 teaspoon anise seeds

Equipment:

knife

aluminum foil

grill

kitchen thermometer

cutting board

Cooking instruction summary:

Make the tea spice rub1. Grind the tea, peppercorns, coriander seeds, anise seeds, and allspice in a coffee or spice grinder until fine and even in consistency. Blend with the cardamom, ginger, cumin, cinnamon, and cloves until thoroughly combined. You should have about 1/3 cup. Store in an airtight container at room temperature.Prepare the duck breasts2. Split the duck breasts in half and trim any excess fat. Score the skin lightly several times on the diagonal with a sharp knife, cutting through the skin and well into the layer of fat, but not into the duck meat underneath. This will aid in draining the excess fat off during cooking. Rub the breasts well with the tea spice rub, cover, and refrigerate overnight.3. When ready to cook the duck, light the grill and heat until coals are ashed over. While the grill heats, place the rice, tea, star anise, peppercorns, cinnamon sticks, and orange zest on a large piece of heavy-duty aluminum foil. Fold over to make a loose packet, folding over the edges to seal. Make several small slits in the top of the packet to allow the aromatic smoke to release.4. When the coals are ashed over, flatten the mound of coals and place the tea-spice packet on top of them, slits facing upward. When the packet begins to smoke, place the duck breasts, skin-side down, on the grill rack. Cover and cook over medium heat. Turn the duck breasts over after about 8 minutes and continue to cook, covered, until it reaches the desired doneness, around 135°F to 140°F (58°C to 60°C) on an instant-read thermometer for medium-rare. Remove the duck from the grill and let rest several minutes on a cutting board, tented with foil to keep warm. Slice the duck on the diagonal and serve immediately.

 

Step by step:


1. Make the tea spice rub

2. Grind the tea, peppercorns, coriander seeds, anise seeds, and allspice in a coffee or spice grinder until fine and even in consistency. Blend with the cardamom, ginger, cumin, cinnamon, and cloves until thoroughly combined. You should have about 1/3 cup. Store in an airtight container at room temperature.Prepare the duck breasts

3. Split the duck breasts in half and trim any excess fat. Score the skin lightly several times on the diagonal with a sharp knife, cutting through the skin and well into the layer of fat, but not into the duck meat underneath. This will aid in draining the excess fat off during cooking. Rub the breasts well with the tea spice rub, cover, and refrigerate overnight.

4. When ready to cook the duck, light the grill and heat until coals are ashed over. While the grill heats, place the rice, tea, star anise, peppercorns, cinnamon sticks, and orange zest on a large piece of heavy-duty aluminum foil. Fold over to make a loose packet, folding over the edges to seal. Make several small slits in the top of the packet to allow the aromatic smoke to release.

5. When the coals are ashed over, flatten the mound of coals and place the tea-spice packet on top of them, slits facing upward. When the packet begins to smoke, place the duck breasts, skin-side down, on the grill rack. Cover and cook over medium heat. Turn the duck breasts over after about 8 minutes and continue to cook, covered, until it reaches the desired doneness, around 135°F to 140°F (58°C to 60°C) on an instant-read thermometer for medium-rare.

6. Remove the duck from the grill and let rest several minutes on a cutting board, tented with foil to keep warm. Slice the duck on the diagonal and serve immediately.


Nutrition Information:

Quickview
337k Calories
36g Protein
8g Total Fat
28g Carbs
100% Health Score
Limit These
Calories
337k
17%

Fat
8g
13%

  Saturated Fat
2g
16%

Carbohydrates
28g
9%

  Sugar
0.3g
0%

Cholesterol
130mg
44%

Sodium
104mg
5%

Get Enough Of These
Protein
36g
73%

Vitamin B12
22µg
369%

Manganese
2mg
106%

Iron
11mg
61%

Vitamin B6
1mg
58%

Selenium
38µg
56%

Vitamin B1
0.73mg
49%

Vitamin K
45µg
43%

Phosphorus
369mg
37%

Vitamin B3
6mg
33%

Copper
0.66mg
33%

Vitamin B2
0.55mg
32%

Vitamin C
16mg
20%

Potassium
626mg
18%

Magnesium
70mg
18%

Vitamin B5
1mg
17%

Fiber
3g
15%

Zinc
1mg
13%

Vitamin A
620IU
12%

Calcium
116mg
12%

Folate
21µg
5%

Vitamin E
0.19mg
1%

covered percent of daily need
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Radishes are members of the same family as cabbages.

Food Joke

This is an excerpt from Dave Barry's book A Guide to Guys. On the differences between men and women... Let's say a guy named Roger is attracted to a woman named Elaine. He asks her out to a movie; she accepts; they have a pretty good time. A few nights later he asks her out to dinner, and again they enjoy themselves. They continue to see each other regularly, and after a while neither one of them is seeing anybody else. And then, one evening when they're driving home, a thought occurs to Elaine, and, without really thinking, she says it aloud: "Do you realize that, as of tonight, we've been seeing each other for exactly six months?" And then there is silence in the car. To Elaine, it seems like a very loud silence. She thinks to herself: Geez, I wonder if it bothers him that I said that. Maybe he's been feeling confined by our relationship; maybe he thinks I'm trying to push him into some kind of obligation that he doesn't want, or isn't sure of. And Roger is thinking: Gosh. Six months. And Elaine is thinking: But, hey, I'm not so sure I want this kind of relationship, either. Sometimes I wish I had a little more space, so I'd have time to think about whether I really want us to keep going the way we are, moving steadily toward ... I mean, where are we going? Are we just going to keep seeing each other at this level of intimacy? Are we heading toward marriage? Toward children? Toward a lifetime together? Am I ready for that level of commitment? Do I really even know this person? And Roger is thinking: ... so that means it was... let's see... February when we started going out, which was right after I had the car at the dealer's, which means ... lemme check the odometer ... Whoa! I am way overdue for an oil change here. And Elaine is thinking: He's upset. I can see it on his face. Maybe I'm reading this completely wrong. Maybe he wants more from our relationship, more intimacy, more commitment; maybe he has sensed -- even before I sensed it -- that I was feeling some reservations. Yes, I bet that's it. That's why he's so reluctant to say anything about his own feelings. He's afraid of being rejected. And Roger is thinking: And I'm gonna have them look at the transmission again. I don't care what those morons say, it's still not shifting right. And they better not try to blame it on the cold weather this time. What cold weather? It's 87 degrees out, and this thing is shifting like a darn garbage truck, and I paid those incompetent thieves $600. And Elaine is thinking: He's angry. And I don't blame him. I'd be angry, too. I feel so guilty, putting him through this, but I can't help the way I feel. I'm just not sure. And Roger is thinking: They'll probably say it's only a 90-day warranty. That's exactly what they're gonna say, the scumballs. And Elaine is thinking: Maybe I'm just too idealistic, waiting for a knight to come riding up on his white horse, when I'm sitting right next to a perfectly good person, a person I enjoy being with, a person I truly do care about, a person who seems to truly care about me. A person who is in pain because of my self-centered, schoolgirl romantic fantasy. And Roger is thinking: Warranty? They want a warranty? I'll give them a darn warranty. I'll take their warranty and stick it right up their ... "Roger," Elaine says aloud. "What?" says Roger, startled. "Please don't torture yourself like this," she says, her eyes beginning to brim with tears. "Maybe I should never have ... Oh my, I feel so ..." "What?" says Roger. "I'm such a fool," Elaine sobs. "I mean, I know there's no knight. I really know that. It's silly. There's no knight, and there's no horse." "There's no horse?" says Roger. "You think I'm a fool, don't you?" Elaine says. "No!" says Roger, glad to finally know the correct answer. "It's just that ... It's that I ... I need some time," Elaine says. (There is a 15-second pause while Roger, thinking as fast as he can, tries to come up with a safe response. Finally.

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