INGREDIENTS:1 lb. boneless, skinless duck breast 2 Tbsps. sesame oilMarinade: 2 cups strong brewed Lapsang Souchong tea 1 tsp. sugar 1 tsp. salt 2 cloves garlic, crushed, minced 1 orange, zest onlySmoking mix: 1 cup raw white rice ¼ cup brown sugar 1 cup fragrant loose tea 6 cinnamon sticks 6 whole star anise 6 whole cloves 1 sweet apple, cut into wedges 1 orange, cut into wedgesSauce: Reserved marinade, drained from duck ½ cup reduced sodium soy sauce 2 whole star anise 1 cinnamon stick 1 ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.