Name: Hot-smoked duck breasts recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves: 4–6
Ingredients: 30g loose-leaf Darjeeling or any tea; 60g long-grain rice; 2 sprigs of thyme; 4 or 6 Gressingham duck breasts, about 150g each, trimmed of excess fat; Salt and ground black pepper; Stir-fried veg, to serve

By GoodtoKnow

published 19 October 2012

in Recipes

Fancy trying something different for dinner tonight? You should rustle up this hot-smoked duck breasts recipe with Darjeeling tea-infused rice. This recipe is quick and easy and full of flavour

Ingredients

30g loose-leaf Darjeeling or any tea
60g long-grain rice
2 sprigs of thyme
4 or 6 Gressingham duck breasts, about 150g each, trimmed of excess fat
Salt and ground black pepper
Stir-fried veg, to serve

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Method

Line an old wok (not nonstick) with a double layer of foil, so the foil hangs over the edge. Put in the tea, rice and thyme and fit a rack on top, then put the lid on tightly (line this with foil, if necessary to make a tight fit, bringing up the foil edges to seal). Put the wok over a medium heat for about 5 mins until it starts smoking.
Score the skin of the duck breasts, season them and put on the rack, skin-side up. Cover and smoke for 20 mins.
Put the duck breasts, skin-side down, in a cold frying pan over a medium heat. Cook for 4-5 mins until the fat comes out and the skin crisps, basting the meat. Turn them over and cook for a couple more minutes. Put back on the rack in the “smoker” to rest for 5 mins before serving. Slice, and serve with the stir-fried vegetables.

Top Tip for making Hot-smoked duck breasts

But be warned, this process will create a fair amount of smoke in your kitchen, so keep your windows open. It can also cause non-stick coating to flake off. If you don’t have an old-style wok, use a foil-lined baking tray or roasting tin instead.

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