Tea-Smoked Duck Breasts and Guanciale – Volpi Foods

Ingredients

• 1 tablespoon kosher salt
• 1½ teaspoon Sichuan peppercorns
• 4 8-ounce duck breasts
• ½- to ¾- inch thick slice Guanciale (5 to 6 ounces)
• 2 scallions, cut into 2-inch pieces
• 3 slices ginger, smashed
• 2 star anise
• 1 cinnamon stick
• 2 tablespoons soy sauce
• 2 tablespoons rice wine
• ½ cup light brown sugar
• ½ cup uncooked rice
• ½ cup loose black tea leaves (such as Pu Erh or Lapsang Souchong)
• steamed Chinese buns
• hoisin sauce
• julienned cucumbers
• julienned scallions
• pickled daikon
• mortar and pestle or spice grinder
• resealable plastic bag (or wide flat container with lid)
• wide heavy-duty foil
• wok with lid
• round cake rack
• 12-inch cast-iron skillet
• instant-read thermometer (optional)