Fancy trying something different for dinner tonight? You should rustle up this hot-smoked duck breasts recipe with Darjeeling tea-infused rice. This recipe is quick and easy and full of flavour
- 30g loose-leaf Darjeeling or any tea
- 60g long-grain rice
- 2 sprigs of thyme
- 4 or 6 Gressingham duck breasts, about 150g each, trimmed of excess fat
- Salt and ground black pepper
- Stir-fried veg, to serve
Line an old wok (not nonstick) with a double layer of foil, so the foil hangs over the edge. Put in the tea, rice and thyme and fit a rack on top, then put the lid on tightly (line this with foil, if necessary to make a tight fit, bringing up the foil edges to seal). Put the wok over a medium heat for about 5 mins until it starts smoking.
Score the skin of the duck breasts, season them and put on the rack, skin-side up. Cover and smoke for 20 mins.
Put the duck breasts, skin-side down, in a cold frying pan over a medium heat. Cook for 4-5 mins until the fat comes out and the skin crisps, basting the meat. Turn them over and cook for a couple more minutes. Put back on the rack in the “smoker” to rest for 5 mins before serving. Slice, and serve with the stir-fried vegetables.
But be warned, this process will create a fair amount of smoke in your kitchen, so keep your windows open. It can also cause non-stick coating to flake off. If you don’t have an old-style wok, use a foil-lined baking tray or roasting tin instead.