Tea-Brined Duck Breast – Burlap & Barrel
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Cooking tools:
- Fine-mesh sieve
- Cast iron skillet
- Saucepan
- Measuring cup
- Airtight container
- Zip-top bag
- Paper towel
- Cutting board
- Chef's knife
- Plate
- Serving platter
- Serving bowl
- Stove
- Refrigerator
Ingredients
- 2 cups (480 ml) water
- ¼ cup (22 g) loose black tea leaves
- ¼ cup (50g) sugar
- 3 Tbsp kosher salt
- 2 tsp dark soy sauce
- 3 star anise pods
- 1 cinnamon stick
- 1 (1-inch/2.5cm) piece fresh ginger, smashed
- 1 tsp whole cloves
- 1 tsp Chinese five spice powder
- 1 tsp whole black peppercorns, or ½ tsp freshly ground black pepper
- 1½ pounds (681g) duck breasts (about 4 medium)
- 1 Tbsp extra-virgin olive oil
- Green onions, thinly sliced on a bias, for garnish
- Dark soy sauce or hoisin, for serving
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