Jasmine Tea Smoked Duck Breast with Star Anise Reduction

A sophisticated and flavorful Christmas dish featuring gently smoked duck breasts infused with the delicate aroma of jasmine tea, served with a rich and fragrant star anise reduction sauce.

Prep Time

20 minutes

Total Time

1 hour

Calories

620 kcal

Difficulty

Medium

Equipment

6 items

Cost

£5.03/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

4Duck Breasts(approx. 6-8 oz each, skin on)

£15.00

0.3cupJasmine Tea Leaves(Loose leaf, good quality)

£1.50

2tablespoonsBrown Sugar

£0.20

2tablespoonsRice(uncooked white rice)

£0.10

1tablespoonSoy Sauce(low sodium)

£0.15

1inchGinger(grated)

£0.25

2clovesGarlic(minced)

£0.10

1cupDuck or Chicken Broth

£0.50

0.5cupDry Red Wine(Pinot Noir or Merlot)

£1.50

4Star Anise

£0.50

1tablespoonHoney

£0.20

to tasteSalt

to tasteBlack Pepper

1tablespoonVegetable Oil

£0.10

Total Cost

£20.10

£5.03 per serving

Instructions

1.
Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
2.
Prepare the smoking setup: Line the bottom of a wok or deep pan with a double layer of aluminum foil. Mix the jasmine tea leaves, brown sugar, and rice together and spread evenly over the foil.
3.
Place a wire rack inside the wok, ensuring it is elevated above the tea mixture. Place the duck breasts, skin-side up, on the wire rack.
4.
Cover the wok tightly with a lid. Place the wok over medium heat and let it smoke for 12-15 minutes. The duration depends on how strong you want the smoke flavor. Monitor closely and adjust heat as needed to avoid burning the mixture.
5.
Remove the duck breasts from the wok. Pre-heat oven to 400°F (200°C).
6.
Sear the duck breasts, skin-side down, in a cold skillet over medium heat for 8-10 minutes, or until the skin is golden brown and crispy. Pour off excess fat as it renders.
7.
Flip the duck breasts and cook for another 2-3 minutes, or until they reach an internal temperature of 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
8.
Transfer the duck breasts to a baking sheet and finish cooking in the preheated oven for 5-7 minutes, or until they reach the desired level of doneness.
9.
Let the duck breasts rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful duck breast.
10.
While the duck is resting, prepare the star anise reduction: In a saucepan, heat the vegetable oil over medium heat. Add the ginger and garlic and sauté until fragrant, about 1 minute.
11.
Pour in the soy sauce, duck or chicken broth, and red wine. Add the star anise. Bring to a simmer and reduce the sauce by half, about 15-20 minutes, or until it thickens slightly.
12.
Stir in the honey. Taste and adjust seasoning as needed. Remove the star anise before serving.
13.
Slice the duck breasts thinly and arrange on a plate. Drizzle generously with the star anise reduction sauce. Serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (225g)

620 kcal / 2594 kJ

Carbs

15g

6% of RDA

Fat

42g

60% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

9 g

10% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Use high-quality jasmine tea for the best flavor.

Be careful not to over-smoke the duck, as it can become bitter.

Rendering the duck fat slowly in a cold skillet is key to achieving crispy skin.

Resting the duck is crucial for a tender and juicy result.

Serve with steamed rice and stir-fried vegetables for a complete meal.

For a festive touch, garnish with fresh cranberries and rosemary sprigs.

Cooking Equipment

Wok or deep pan with lid

Wire rack

Aluminum foil

Oven

Saucepan

Skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

Share this recipe

Loading recipe...

Chef's Tips

Use high-quality jasmine tea for the best flavor.

Be careful not to over-smoke the duck, as it can become bitter.

Rendering the duck fat slowly in a cold skillet is key to achieving crispy skin.

Resting the duck is crucial for a tender and juicy result.

Serve with steamed rice and stir-fried vegetables for a complete meal.

For a festive touch, garnish with fresh cranberries and rosemary sprigs.

Jasmine Tea Smoked Duck Breast with Star Anise Reduction

Ingredients

Instructions