Tea-Smoked Duck Salad

Name: Tea-Smoked Duck Salad
Yield: Serves 4
Ingredients: 4 small duck breasts; 1 tbsp toasted sesame oil; 1½ tbsp rice vinegar; 1 tsp honey; 1 red chilli, deseeded and finely diced (or leave the seeds in for more heat); 2 tbsp demerera/turbinado sugar; 2 tbsp basmati rice; 2 tbsp orange juice; 2 tbsp light soy sauce; 3 large garlic cloves, crushed; 4 star anise; 15 g/½ oz/2½ tbsp lapsang souchong loose leaf tea; 2 tbsp dark soy sauce; 1 tbsp honey; 1 tbsp sesame oil; 2.5 cm/1 in chunk of fresh root ginger, peeled and grated; 2 tbsp toasted sesame seeds; 6 spring onions/scallions, shredded; 80 g/3 oz mangetout/snow peas, finely sliced lengthways; 80 g/3 oz beansprouts; 7 cm/3 in chunk of cucumber, deseeded and julienned; 1 small red pepper, deseeded and finely sliced; 7 cm/3 in chunk of mooli, peeled and julienned; 140 g/4½ oz glass/cellophane noodles; ½ tsp finely grated root ginger; 1 large carrot, peeled and julienned

Preparation info

Serves
4

Difficulty
Easy

Appears in

Bold

By Nisha Katona

Published 2024

About

Home-smoking your own duck is a bold move, but an easy one. And this blend of tea with teriyaki is a perfect blend of two Asian classics. I’ve chosen Chinese lapsang souchong for its smoky notes without bitterness, which marries beautifully with the Japenese teriyaki sauce on the duck. A lightly dressed noodle and vegetable salad makes a lovely accompaniment. I consider duck rather a treat ingredient, not an everyday one, so I serve this for summer dinner parties when I want something light

Ingredients

Dinner
Summer

Ingredients

Method