Tea-Smoked Duck Breasts with Sichuan Pepper Marinade and Soy Glaze

Preparation info
  • Makes


    main-course servings
    • Difficulty


Appears in
The Duck Cookbook

By James Peterson

Published 2003

  • About

These duck breasts are rubbed with ground Sichuan peppercorns before being glazed in the sauté pan with a mixture of sugar, soy sauce, balsamic vinegar, and sesame oil. After the glazing, the breasts are smoked with tea leaves or wood chips. Sichuan peppercorns, which you roast and grind yourself, give the breasts an inimitable flavor that enhances both the smokiness and the glaze. It’s worthwhile to roast a whole 4-ounce bag of Sichuan peppercorns—they’re easy to find at Asian grocery stor