Tea-Smoked Duck Breast with Roasted Cherry Sauce

Tea-Smoked Duck Breast with Roasted Cherry Sauce

Tea-Smoked Duck Breast with Roasted Cherry Sauce

Yield: Serves 4-6


4 each duck breast fillets, 8-12 oz. ea. *
1 tsp. Sichuan peppercorns
4 each allspice berries
1 tsp. kosher salt
½ tsp. orange zest, grated
¼  tsp. sugar
½  cup black tea leaves
½ cup jasmine rice
½ cup brown sugar
2 each cinnamon sticks, broken into pieces
Roasted Cherry Sauce   


Remove tenderloin from duck breast and trim any excess fat.  Score the skin, but not the flesh with a sharp knife in a crosshatch pattern.  Lightly toast the Sichuan pepper and allspice and grind in a spice grinder.  Mix ground spices, salt, orange zest and sugar together and rub evenly over duck.  Cover in plastic wrap and refrigerate overnight.

Oven Temperature: 530-560 degrees

Flame Height: 3

Heat a cast iron pans or sizzle skillets in the center of the oven for 5 minutes.  Add the duck, breast side down and cook for about 2-3 minutes or until golden brown.  Remove to a plate and reserve rendered fat for Roasted Cherry Sauce or another use.

Flame Height: 1

Line a roasting pan with heavy duty aluminum foil and spread the tea leaves, rice, brown sugar and cinnamon on top. Place a rack over this mixture.  Place in the center of the oven and let heat until beginning to smoke, about 5 minutes.  Arrange the duck breasts on the rack, cover with foil and return to the center of the oven for 8-10 minutes.  Remove from oven and let sit, still covered for another 10 minutes.  Transfer to a carving board and rest for another 5 minutes before slicing and serving with Roasted Cherry Sauce.


*We like Liberty Ducks from Sonoma County Poultry which ships directly to restaurants and individuals across the United States.

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