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:
covered percent of daily need
