- Level: Intermediate
- Total: 1 hr 10 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 4 servings
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.
