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Recipe courtesy of Luke Nguyen

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Total:: 1 hr 10 min
Prep:: 25 min
Inactive:: 30 min
Cook:: 15 min

Yield:: 4 servings

Level:: Intermediate

Ingredients

1/2 teaspoon freshly ground black pepper
1 tablespoon light soy sauce
1/2 tablespoon fish sauce
1 teaspoon sesame oil
2 duck breasts, skin on
2 tablespoons vegetable oil
1/2 cup of Vietnamese green tea
1/2 cup brown sugar
1/2 cup of jasmine rice grain
1 cassia bark stick
2 star anise
2 spring onion, thinly sliced on diagonal
2 long chiles, julienned
2 baguettes
Handful fresh coriander (cilantro) leaves
Light soy sauce and chile, for dipping

Directions

In a large mixing bowl, combine pepper, light soy sauce, fish sauce, and sesame oil. Stir and coat the duck and marinate for 30 minutes. Bring a fry pan to medium heat, add oil, then sear and brown the duck breasts skin-side down for 3 minutes. Remove and set aside.

Place some foil in a wok, add green tea, sugar, rice grains, cassia bark, and star anise. Place a wire rack in the wok and cover.

Turn heat to high until the wok begins to smoke. Now add the duck breasts skin-side up and reduce the heat to medium. Cover then allow to smoke.

Turn off heat and allow the duck to rest in the wok for a further 5 minutes.

Thinly slice the breasts, garnish with a combination of spring onions, chile, and coriander.

Serve with baguette and soy/chile dipping sauce.

My Private Notes

Name: Bac Ha Green Tea Smoked Duck: Vit Hom Khoi
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1/2 teaspoon freshly ground black pepper; 1 tablespoon light soy sauce; 1/2 tablespoon fish sauce; 1 teaspoon sesame oil; 2 duck breasts, skin on; 2 tablespoons vegetable oil; 1/2 cup of Vietnamese green tea; 1/2 cup brown sugar; 1/2 cup of jasmine rice grain; 1 cassia bark stick; 2 star anise; 2 spring onion, thinly sliced on diagonal; 2 long chiles, julienned; 2 baguettes; Handful fresh coriander (cilantro) leaves; Light soy sauce and chile, for dipping