Tea-smoked duck with green tea soba

I am still fairly new when it comes to smoking meat, but the possibilities are endless once you grasp the technique. I love hot smoking duck breast which gives the meat a subtle citrusy smoky flavour from the spices and mandarin peel. This beautiful dish is light and refreshing, perfect for summer.

INGREDIENTS

4 duck breasts

salt, to taste

1 litre vegetable oil

200g green tea soba noodles

60ml soy sauce

60ml mirin

1 tablespoon sesame oil

1 teaspoon ginger, grated

1 long cucumber, julienned

1 tablespoon sesame seeds

2 spring onions, thinly sliced

TEA SMOKING MIX

185g jasmine rice

30g green tea leaves

30g jasmine tea leaves

5 star anise

1 cinnamon stick, broken into small pieces

1 tablespoon sichuan peppercorns

4 pieces dried mandarin peel or fresh orange peel

230g soft brown sugar

METHOD

Score the skin of the duck breasts, then season with salt all over. Place the duck breasts, skin side down, in a non-stick frying pan, and place the pan over a medium–high heat. Cook the duck for 10 minutes to render most of the fat out, tipping the fat out while cooking. Transfer the breasts to a plate and set aside.

To smoke the duck, line the base of a wok with foil, place the combined smoking mix ingredients on top and turn the heat to medium. Put a wire rack over the smoking mix then place the duck on top. Once it starts smoking, cover the wok, turn the heat down to low and smoke for 10 minutes. Remove from the heat and smoke the duck for a further 10 minutes. Remove the duck and set aside.

Discard the smoking mix, then pour the vegetable oil into the wok and heat over a medium–high heat until a wooden chopstick fizzes when inserted into the hot oil (180°C). Working with two duck breasts at a time, place them on a wire mesh strainer over the hot oil, then with another hand, using a metal ladle, spoon hot oil over the duck until the skin is crispy. Drain the duck on paper towel. Rest for 10 minutes, then thinly slice.

Meanwhile, bring a large saucepan half filled with water to a rolling boil over a high heat. Drop the noodles in and cook until al dente, about 5 minutes. Drain and run cold water over the noodles to stop the cooking process. Shake off excess water and transfer the noodles to a large bowl. Add the soy sauce, mirin, sesame oil and ginger to the noodles, toss to mix well.

To serve, divide the noodles among serving bowls. Top with the cucumber and slices of duck. Garnish with the sesame seeds and spring onion.

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