Vietnamese Tea Smoked Duck
Vietnamese style green tea smoked duck breast served with spring onion, chilli, coriander and crusty baguettes.
Cooking Time: 35 Min
Serves: 2
Author: Thais Brighton
Ingredients
- 2 duck breasts, skin on
- 1 tbsp light soy sauce
- 2 tsp fish sauce
- 1 tsp sesame oil
- 1 cinnamon stick
- 2 star anise
- 3 tbsp green tea loose leaves
- 3 tbsp brown sugar
To serve:
- handful of coriander leaves, chopped
- 2 spring onion, thinly sliced
- 2 long chilli, thinly sliced
- 2 large baguettes
- Sriracha sauce
Directions
- Place soy, fish sauce, sesame oil and duck breasts in a large bowl. Stir to combine all ingredients and leave to marinate for 1 hour.
- Heat a frying pan on a low flame and when hot place duck breasts skin side down. Cook for 5 minutes to render down the fat and crisp up the skin, remove the breasts from the pan and discard the excess oil or save for roast potatoes.
- Place some foil in the bottom of a large wok and add the cinnamon, star anise, tea, sugar and rice. Heat over a medium flame with the lid on until it starts to smoke.
- Place duck breasts on a wire rack or bamboo steamer and place in the wok, remember to put the lid back on. Smoke for around 10 minutes then turn off and leave to rest.
- Thinly slice the duck, garnish with spring onion, chilli, sriracha and coriander and serve with the crusty baguettes.
