View source for Tea smoked Duck Breast with Chinese inspired salad

[[The Green_Book|&lArr; The Green Book]]

[[File:tea-duck.jpg]]

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==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==
#Preheat oven to 180°C.
#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.
#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.
#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.
#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.
#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.
#For salad, place mushrooms in a bowl, pour over the vinegar, add the pickled radish, cucumber, spring onion, chillies, and coriander leaves. Combine.
#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.


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