I love duck! Love it! Whenever I want to make something special I will often think of duck. This was my first attempt at smoking duck and it turned out delicious… if I do say so myself!
1 cinnamon stick
1 star anise
1 cup of uncooked rice
1/2 cup of tea
1/4 cup sugar
And this is how I made it….
In a mortar, with pestle, I crushed the cinnamon stick, star anise and clove (crushed but not powdered) and then I combined this spice mix with the rice, tea and sugar.
I lined a wok with a couple of layers of foil and added the tea mix. I heated this over high heat until it was smoking hot. On a trivet, over the smoking tea, I placed the duck breast, skin side up.
I covered the top of the wok with foil, put the lid on and turned the heat down to low. Then I let it smoke for 20-25 minutes.
If you want crispy skin duck (as we did), take the duck out of the wok a little earlier. Heat a frying pan (no oil needed), add duck skin down and cook for a few minutes until crispy.
Shredded cabbage, thinly sliced large red chilli, thinly sliced beans, bean sprouts, finely chopped small red chilli, chopped coriander, mint and basil, grated carrot and grated green apple (apple tossed with the juice of 1/2 lime).
For the dressing – I used the same dressing I made for my green mango salad.
I served the duck with salad and lontong which is a compressed rice cake.
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