Sichuan Tea-Smoked Duck | Saveur
Traditionally prepared with a whole duck, this updated stir-fry lends duck breasts a gentle, caramelized smokiness.
Ingredients
- 2 tbsp. kosher salt
- 1 tbsp. Sichuan peppercorns
- 2 tsp. whole black peppercorns
- 2 lb. boneless skin-on duck breasts (about 2 large)
- 2 tbsp. shaoxing wine or dry sherry
- <sup>1</sup>⁄<sub>2</sub> cup long-grain white rice
- <sup>1</sup>⁄<sub>2</sub> cup loose-leaf black tea, such as Ceylon or Darjeeling
- <sup>1</sup>⁄<sub>2</sub> cup packed brown sugar
- 1 star anise
- 2 tsp. peanut oil
- 8 oz. shiitake mushrooms
- 8 oz. baby bok choy, trimmed and quartered lengthwise
- 1 tsp. toasted sesame oil
- 1 (2") piece ginger, peeled and finely chopped
- <sup>1</sup>⁄<sub>3</sub> cup duck or chicken stock
- 1 tbsp. granulated sugar
- 1 tbsp. soy sauce
- 3 fresh small Thai red chiles, thinly sliced
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