Equipment
Ingredients
The Duck
- 2 duck breasts, whole, boned, skin on
- 6 g sichuan pepper
- 5 g orange zest, grated
- 1 scallion, trimmed, minced
- 2 g ginger, minced
- 15 ml peanut oil
The Smoking Mixture
- 20 g black tea
- 55 g brown sugar, packed
- 46 g rice
- 6 g sichuan peppercorns
- 4 cinnamon stick, broken into pieces
- 4 orange zest, dried
Nutrition (per serving)
Method
Cut the duck breasts in half lengthwise using a sharp knife.
Trim away any visible cartilage, membrane, or fillets from the duck pieces.
Apply the Sichuan pepper and grated orange zest evenly across all sides of the duck.
Press the minced scallions and ginger firmly onto the surface of the duck breasts.
Transfer the duck to a non-aluminum dish, cover tightly, and refrigerate for 12 hours (overnight).
Remove the duck from the refrigerator and let it sit until it reaches room temperature.
Heat the peanut oil in a large, heavy-bottomed skillet over medium-high heat until the oil is nearly smoking.
Place the duck breasts skin-side down in the skillet and sear until the skin is dark golden brown, then remove from the pan.
Mix the black tea, brown sugar, rice, Sichuan peppercorns, cinnamon pieces, and dried orange zest in a small bowl.
Line the interior of a wok and its lid with two layers of heavy-duty foil, leaving a 12 cm (5 inch) overhang.
Distribute the smoking mixture in an even layer across the bottom of the wok.
Set a rack 2.5 cm (1 inch) above the mixture, using foil balls as supports if necessary.
Place the wok over high heat and wait until visible wisps of smoke begin to rise from the mixture.
Lay the duck skin-side down on the rack, cover tightly, and crimp the foil edges while leaving a tiny vent; smoke for 4 minutes.
Turn off the heat and let the duck rest inside the covered wok for 3 minutes to reach an internal temperature of 74°C (165°F).
Remove the duck, allow to cool slightly, then slice diagonally for service.
Chef's Notes
- For optimal crispiness, ensure the duck skin is completely dry before searing. Patting it thoroughly with paper towels is crucial.
- When searing the duck, don't overcrowd the pan. Cook in batches if necessary to achieve a deep, even golden-brown crust.
- The smoking mixture can be prepared ahead of time and stored in an airtight container. Ensure all ingredients are thoroughly dry for best smoking results.
- Using a wok for smoking creates a contained environment, but a deep pot with a tight-fitting lid and a rack can also work. Ensure a good seal to trap the smoke.
- For a more intense smoke flavor, you can slightly increase the smoking time, but be mindful of overcooking the duck.
Storage
Refrigerator: 2 days — Best consumed immediately; skin will lose crispness over time.
Reheating: Flash sear in a hot pan to restore skin texture.
