Jasmine Tea Smoked Duck Breast with Star Anise Reduction

Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.

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.

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.

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.

Remove the duck breasts from the wok. Pre-heat oven to 400°F (200°C).

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.

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.

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.

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.

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.

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.

Stir in the honey. Taste and adjust seasoning as needed. Remove the star anise before serving.

Slice the duck breasts thinly and arrange on a plate. Drizzle generously with the star anise reduction sauce. Serve immediately.