Instructions
- Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the flesh. Season generously with salt and pepper.
- Prepare the smoking mixture by combining jasmine tea leaves, uncooked rice, and brown sugar in a small bowl. Line a wok or pot with foil. Sprinkle the smoking mixture over the foil. Place a wire rack over the smoking mixture.
- Place the duck breasts on the wire rack, skin-side up. Cover the wok tightly with a lid. Place the wok over medium heat until smoke starts to release. Reduce heat to low and smoke for 15 minutes.
- While the duck is smoking, prepare the Tea Glaze. Combine all Tea Glaze ingredients except the cornstarch slurry in a saucepan. Bring to a simmer and reduce the heat to low. Simmer for 20 minutes, allowing the flavors to meld. Strain the glaze through a fine-mesh sieve to remove solids. Return the glaze to the saucepan. Add the cornstarch slurry and stir continuously until the glaze thickens slightly.
- Remove the duck breasts from the smoker. Heat a skillet over medium-high heat. Place the duck breasts skin-side down in the hot skillet and sear for 6-8 minutes, until the skin is crispy and golden brown. Flip the duck breasts and cook for another 2-3 minutes for medium-rare.
- Let the duck breasts rest for 5 minutes before slicing. Slice the duck breasts thinly and fan them out on a plate. Drizzle with the Tea Glaze.
- Serve the Jasmine Smoked Duck Breast over cooked forbidden black rice. Garnish with microgreens.
