INGREDIENTS:1 lb. boneless, skinless duck breast
2 Tbsps. sesame oil
Marinade:
2 cups strong brewed Lapsang Souchong tea
1 tsp. sugar
1 tsp. salt
2 cloves garlic, crushed, minced
1 orange, zest only
Smoking mix:
1 cup raw white rice
¼ cup brown sugar
1 cup fragrant loose tea
6 cinnamon sticks
6 whole star anise
6 whole cloves
1 sweet apple, cut into wedges
1 orange, cut into wedges
Sauce:
Reserved marinade, drained from duck
½ cup reduced sodium soy sauce
2 whole star anise
1 cinnamon stick
1 dried red hot chile, crushed
2 Tbsps. honey
1 Tbsp. Chinese black rice vinegar or balsamic vinegar
Salt to taste
1 12 oz. package of eggless Chinese or Japanese water noodles, cooked, cooled and tossed with a light coating of sesame oil
Garnish:
½ cup scallion, green part only, chopped
1 Tbsp. white or black sesame seeds, toasted lightly
Fresh cilantro sprigsDIRECTIONS:1. Mix the marinade ingredients in a non-reactive bowl and place the duck breast in to marinate for two hours, covered, at room temperature. Remove duck from marinade, wipe dry, and set aside. Reserve marinade, refrigerated, for the sauce (to be used in step #7).
2. Set up wok: Line the inside of the bottom of a wok with a crisscross of heavy-duty foil, allowing a 3 inch overhang on all sides. Similarly line the lid.
3. Combine all ingredients for smoking and spread evenly in a thin layer on the foil in the wok. Outfit the wok with a wire rack with legs that lift it at least ½ inch off the bottom surface of the wok.
4. Tightly cover the wok, crimping the foil that extends from the base and lid to form a tight seal. Turn the heat to high and heat the wok until smoke begins to emerge, about 5 minutes.
5. While the wok heats, lightly coat the duck breast with the sesame oil.
6. When the first wisps of smoke emerge from the wok place the duck on the rack, cover and smoke the duck without opening the wok for 7 to 10 minutes. In order to retain the pinkness and juiciness of the duck, it’s best not to over cook it. Variability in heat intensity and tightness of the foil seal may affect cooking time, so shorten or lengthen this time a bit as you see fit. When done, remove to a plate, cover and set aside.
7. For sauce: Bring reserved marinade to a boil. Add soy sauce, star anise, cinnamon and chile; bring back to the boil. Remove from the heat, sieve out solids and return to the stovetop.
8. Add the honey and vinegar. Bring back to a boil and cook to reduce to a light coating consistency. Add salt to taste, if desired. Reserve.
9. Slice duck meat across the breast on a diagonal into thin julienne strips. Arrange the duck on top of the noodles. Pour sauce in a thin drizzle over the duck. Garnish with scallions, sesame seeds and cilantro.NUTRITIONAL INFORMATION: Calories 860 (17% from fat ); Fat 16g (sat. 2g); Protein 34g; Carbohydrates 150g; Sodium 1430mg; Cholesterol 65mg; Fiber 20g
SERVINGS:4 servingsPHOTO CREDIT:Photo Credit: Alison Duke, CA
