Tea-Smoked Duck with Fried Rice

This is a Chinese recipe, adapted from Yan-Kit So’s ‘Smoked Duck, Sichuan Style’ in her Classic Chinese Cookbook. She cooks the whole duck, but here I use only the duck breast fillets, which are easier to handle and which are conveniently packaged and sold in pairs in most supermarkets. It is still a dish that needs a little advance planning, but the taste and texture of the smoked duck more than repay the little extra trouble.

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