Lemon Grass Smoked Duck
Lemon Grass Smoked Duck
4 duck breasts, scored fat cap approximately 9-10 ounces each
¼ cup sake (60ml)
2 teaspoons Kosher salt (10ml)
1 tablespoon fresh minced ginger (15ml)
4 whole dried star anise
¼ cup vegetable oil (60ml)
2 green onions, coarsely chopped
2 teaspoons coarsely ground black pepper (10ml)
1 tablespoon minced garlic (15ml)
6 tea bags – black tea
1 whole lemon grass stalk – bashed with knife and halve lengthwise (this is done just to release the flavor)
4 cups raw rice (1 liter)
2 tablespoons whole coriander seeds (5ml)
6 whole star anise pods
Score fat cap on the duck breast by gently making a diamond pattern in the fat. Ensure you only pierce the fat and not the flesh.
In a bowl combine sake, salt, pepper, oil, garlic, green onions and ginger. Place the star anise in a coffee grinder and pulse until a light powder is achieved. Add to the mixture and whisk all of the ingredients together. Place the duck into a resealable plastic bag pour the mixture marinade over the duck . Seal the bag and toss gently to coat. Place into the refrigerator to marinate overnight.
Remove duck from the fridge and discard of the marinade.
Place two large sheets of aluminum foil on a table. Divide the black tea, lemon grass, rice, coriander seeds and whole star anise into two equal portions – and place one portion on top of each piece of foil. Close the foil around the mixture to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. The result should be two smoke pouches.
Prepare the barbecue for indirect grilling by turning the heat to medium on one side and leaving the other side of the grill off. Close the lid until the internal temperature of the grill reaches 220ºF/110ºC. Place a smoke pouch directly over the heated side of the grill. Close the lid and wait for the cavity of the bbq to fill with smoke. Once smoke is achieved place the duck breast on the side of the barbecue that is off. Close the lid and slow smoke the duck breasts over indirect heat for 40 – 50 minutes (note this is for medium rare duck, replacing the smoke once.)
Remove duck from grill when desired temperature is reached, cover with foil and allow to rest for 10 minutes.
Slice duck breasts thinly and serve with plum sauce.
Serves 4-6
4 duck breasts, scored fat cap approximately 9-10 ounces each
¼ cup sake (60ml)
2 teaspoons Kosher salt (10ml)
1 tablespoon fresh minced ginger (15ml)
4 whole dried star anise
¼ cup vegetable oil (60ml)
2 green onions, coarsely chopped
2 teaspoons coarsely ground black pepper (10ml)
1 tablespoon minced garlic (15ml)
6 tea bags – black tea
1 whole lemon grass stalk – bashed with knife and halve lengthwise (this is done just to release the flavor)
4 cups raw rice (1 liter)
2 tablespoons whole coriander seeds (5ml)
6 whole star anise pods
Score fat cap on the duck breast by gently making a diamond pattern in the fat. Ensure you only pierce the fat and not the flesh.
In a bowl combine sake, salt, pepper, oil, garlic, green onions and ginger. Place the star anise in a coffee grinder and pulse until a light powder is achieved. Add to the mixture and whisk all of the ingredients together. Place the duck into a resealable plastic bag pour the mixture marinade over the duck . Seal the bag and toss gently to coat. Place into the refrigerator to marinate overnight.
Remove duck from the fridge and discard of the marinade.
Place two large sheets of aluminum foil on a table. Divide the black tea, lemon grass, rice, coriander seeds and whole star anise into two equal portions – and place one portion on top of each piece of foil. Close the foil around the mixture to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. The result should be two smoke pouches.
Prepare the barbecue for indirect grilling by turning the heat to medium on one side and leaving the other side of the grill off. Close the lid until the internal temperature of the grill reaches 220ºF/110ºC. Place a smoke pouch directly over the heated side of the grill. Close the lid and wait for the cavity of the bbq to fill with smoke. Once smoke is achieved place the duck breast on the side of the barbecue that is off. Close the lid and slow smoke the duck breasts over indirect heat for 40 – 50 minutes (note this is for medium rare duck, replacing the smoke once.)
Remove duck from grill when desired temperature is reached, cover with foil and allow to rest for 10 minutes.
Slice duck breasts thinly and serve with plum sauce.
Serves 4-6
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