Tea smoked Duck Breast with Chinese inspired salad

⇐ The Green Book

Ingredients

Dressing

¼ cup olive oil

2 tablespoons black tea

2 tablespoon orange juice

1 teaspoon brown sugar

½ teaspoon Szechuan pepper

1 teaspoon salt

Tea salt

1 tablespoon black tea

1 teaspoon rock salt

Pickled radish

4 tablespoons brown rice vinegar

1 tablespoon brown sugar

1 teaspoon salt

3 baby red radish, finely sliced

Smoking mixture

2 tablespoons brown sugar

1 cup black tea leaves

1 tablespoon Szechuan pepper, toasted and ground

1 teaspoon salt

1 knob ginger, quartered

3 garlic cloves, halved

1 duck breast, skin on

Chinese salad

1 cup woodear mushrooms, halved and quickly fried in olive oil

1 tablespoon brown rice vinegar

1 small cucumber, deseeded, thinly sliced on diagonal

1 spring onion, thinly sliced on diagonal

1 red chilli, deseeded, thinly sliced

1 green chilli, deseeded, thinly sliced

½ cup coriander leaves

Method

1. Preheat oven to 180°C.
2. For dressing, combine the olive oil and tea in a small saucepan, place over a low heat, lightly simmer for 45 minutes, remove from heat, strain and cool. Combine the orange juice, sugar, Szechuan pepper and salt in a bowl, slowly drizzle the infused oil into the mixture whisking constantly until mixture emulsifies. Set aside.
3. Combine the tea and salt on a baking tray, bake for 8-12 minutes or until crisp, transfer to a mortar and grind with a pestle to a powder consistency.
4. For pickled radish, combine the vinegar, sugar and salt in a small saucepan place over a medium heat and bring to the boil, place the radish in a bowl, pour over the pickle mixture and leave to infuse for 10 minutes, then drain and set aside.
5. For duck, line the bottom of a wok with foil. Combine sugar, tea, Szechuan pepper, salt, ginger and garlic in a bowl and place evenly across the bottom. Place a bamboo steamer into the wok, cover the wok with a lid, once the wok is hot and smoking, place the duck breast skin-side up in the steamer, place lid back on wok and smoke for 6-8 minutes or until smoked to your liking.
6. Place the smoked duck breast skin-side down in a frying pan over medium-high heat and cook for 6-8 minutes or until skin is crispy. Turn over and cook for 1-2 minutes. Remove, rest, then slice.
7. For salad, place mushrooms in a bowl, pour over the vinegar, add the pickled radish, cucumber, spring onion, chillies, and coriander leaves. Combine.
8. Spoon the salad onto a serving plate, place the sliced duck around the salad and sprinkle over tea salt with the dressing in a small jug to the side to serve.

Amina Elshafei [https://10play.com.au/masterchef/recipes/tea-smoked-duck-breast-with-chinese-inspired-salad/r190614fonsw]