Sichuan Tea-Smoked Duck
Traditionally prepared with a whole duck, this updated stir-fry lends duck breasts a gentle, caramelized smokiness.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Spice grinder
- Stove-top smoker
- Skillet
- Baking sheet
- Mixing bowl
- Plastic wrap
- Paper towel
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Stove
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
- 1⁄2 cup long-grain white rice
- 1⁄2 cup loose-leaf black tea, such as Ceylon or Darjeeling
- 1⁄2 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
- 1⁄3 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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