Tea-Smoked Duck Breast with Star Anise and Sichuan Peppercorns

This elegant dish features succulent duck breast infused with the aromatic flavors of tea, star anise, and Sichuan peppercorns, offering a delightful balance of traditional Chinese smoking techniques and modern culinary creativity. The smoky, spiced profile of the duck is complemented by a simple yet vibrant side of stir-fried greens, making it a perfect main course for any special occasion.

Ingredients:

• 2 duck breasts
• 2 tablespoons black tea leaves
• 1 tablespoon star anise
• 1 tablespoon Sichuan peppercorns
• 1 tablespoon brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• Salt and pepper to taste
• 2 cups mixed greens (bok choy, spinach, or kale)
• 1 tablespoon sesame oil
• 2 cloves garlic, minced

Instructions:

1. In a small bowl, combine the black tea leaves, star anise, Sichuan peppercorns, and brown sugar to create the smoking mixture.
2. Score the skin of the duck breasts in a crisscross pattern, then season with salt and pepper.
3. In a smoking pan or a wok, add the smoking mixture and place a rack over it. Place the duck breasts skin-side up on the rack.
4. Cover tightly and heat over medium heat until smoke starts to billow, then reduce to low and smoke for about 15-20 minutes, until the duck is cooked to medium rare.
5. While the duck is smoking, in a large pan, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant.
6. Add the mixed greens and stir-fry until wilted. Drizzle with soy sauce and rice vinegar, tossing to combine. Cook for an additional 2 minutes.
7. Once the duck is done, let it rest for a few minutes before slicing. Serve with the stir-fried greens on the side.