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

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.

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