7 Asian-Style Tea-Smoked Moulard Duck Breasts
Makes about 90 percent of raw weight
Ingredients
- 6 Boneless Moulard duck breasts (3 ½ pounds per double breast)
- 1 Duck Brine
Smoking Mixture
- ½ Cup Black tea leaves
- 7 ounces per weight Light brown sugar
- ¼ Cup Dry jasmine rice
- 1 Tablespoon Szechwan peppercorns
- 2 Whole cinnamon sticks, crushed
- ½ orange zest
Steps
- Submerge the duck breast in the brine and cure for 12 hours.
- Combine the smoking mixrure in the bottom of a disposable roasting pan. Set a rack over the smoking mixture, place the rinsed and dried cured breasts on the rack, and cover the pan tightly with a second roasting pan.
- Roast in a 275°F oven to an internal temperature of 165°F, or about 30 to 40 minutes.
