Duck Smoked Over Tea Leaves

1. marinate:

Roast Szechwan peppercorns with coarse salt in ungreased frying pan over medium heat for a few min. Finely mortar and mix with sugar, chopped spring onions, fresh chopped ginger and rice wine. Prick skin of duck breast, massage marinade well. Marinate duck breast for several hours.

2. steam:

Pour off excess marinade. Steam duck breast, covered, over boiling hot water for half an hour. During steaming, the duck remains in the vessel in which it was marinated, so it does not go directly into the steaming insert.

Drain and cool. Refrigerate for a few hours.

3. smoking:

Spread wok or heavy frying pan with aluminum foil. Break Szechwan pepper seeds, uncooked long grain rice, black tea leaves, preferably jasmine tea, cinnamon sticks and star anise into pieces and spread everything together evenly on the foil. Cover. Heat frying pan over medium heat.

When it starts to smoke, remove lid, hang duck in steaming insert or on grill rack in roasting pan, cover one more time, seal edge with overhanging foil. Smoke for 15 to 20 min.

4. baking:

Place duck breast in oven at 230 degrees for 5 to 8 min.

Dry off any excess fat with paper towel.

Bring to table cut into slices.

This is the Americanized convenience version of a classic and quite labor intensive Chinese dish. Tastes just as good to me as the original.

Jo

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