No smoker required. All you need for this recipe is a regular stove or a barbecue. And, to be honest, you can smoke other things this way too, chicken, fish, even veggies!
A little while ago I attended a duck masterclass in Melbourne hosted by Luv-a-Duck and presented by Adam D’Sylva whom you might have seen on Masterchef or know him as the executive chef at Tonka and CODA.
Aside from showing us how to bone a whole duck and how to cook the various cuts – duck is a red meat so unlike chicken it can be enjoyed slightly pink, Adam also shared a simple method for tea-smoking duck breasts at home on the stove.
The secret to this smoking process involves a few simple preparation steps and notes, and it’s utterly satisfying and addictive:
- Line the base of your lidded wok or pot with Aluminium foil. This is a must and will save you hours of scrubbing and assist with cleaning the hot caramel off the base, simply lift out the foil base when cooled completely and toss. I actually used an aluminum cake pot with lid and a round aluminium pot stand I picked up from Vinnies.
- Add sugar and plenty of spice to the mix. This will create a caramelly and aromatic smoke for your duck!
- If making this on the stove sure you have a powerful exhaust fan running on high! If yours isn’t vented to the outside, you can do what I did and tea-smoke the duck on the barbecue outside.
It took me this long to make it, but now that I have, I am officially hooked and I can tell I’ll be making plenty more smoked meats, fish and veggies at home.
Tea-Smoked Duck Breasts You Can Easily Make at Home
- 4 duck breasts skin on
- 60 g black tea leaves
- 1 1/2 cups Jasmine rice
- 1/2 cup dark brown sugar
- 6 dried kaffir lime leaves
- 4 star anise
- 1 teaspoon five spice powder
- You may wish to slightly score the duck skin with a sharp knife on a diagonal - do not cut the meat.
- In a large bowl combine remaining ingredients and mix well.
- Line a bottom of a wok or aluminium pot with a double-folded sheet of aluminium foil that will cover most of the base - this is important to easily remove the burnt caramel rice mixture and save your wok.
- Place the mixture in the foil base, spreading evenly across the foil.
- Place a wire rack over the mixture, but make sure it's not touching the mixture, about 1-2 inches above is great. Place the duck breasts, skin side up, on the wire rack and cover with a lid.
- Place the wok over high heat - make sure your exhaust fan is running on HIGH and open a window or use a barbecue with a wok burner / plate. Heat on high, covered, for 5 minutes at which point the mixture should begin to smoke. Reduce the heat to low then continue to smoke the duck for a further 10-15 minutes for a more medium well result (see note above).
- Using tongs, carefully remove the duck from the wire rack and place on a cutting board. Slice thinly (or allow the breasts to cool completely and store in an airtight container in the fridge for 3-4 days - see note above).
- Serve over salads or with mandarin-style pancakes, spring onion, cucumber and hoisin sauce.