Duck in Earl Grey and Sichuan Pepper
When it comes to a special dish, roasted duck is one of those that always make an impression. Thanks to Jenny Dorsey's recipe for Duck in Earl Grey and Sichuan Pepper, we can enjoy a gourmet dish that is not only tasty but also aromatic. Preparing duck starts with preparing a spice blend. For this, we need Sichuan red peppercorns, Earl Grey tea leaves, and allspice berries. These ingredients are ground together, and then the duck is generously rubbed with them. After that, the duck is set aside in the refrigerator for 24 hours to allow the spices to penetrate the meat well.
- 2 duck breasts, without fillets
- 1 teaspoon kosher salt
- 2 ounces (about 57g) high-quality whole Sichuan red peppercorns
- 2 ounces (about 57g) high-quality Earl Grey tea leaves
- 1 ounce (about 28g) whole dried allspice berries
- 1 tablespoon duck fat or neutral oil, plus more if needed
- 1 tablespoon whole coriander seeds
- ½ medium onion, sliced
- 4 cloves of garlic, sliced
- 1 piece of fresh ginger, 2 inches long, peeled and sliced
- 2 teaspoons kosher salt, plus more to taste
- 2 tablespoons Shaoxing wine
- 1 duck skeleton, divided into 4 parts
- ¼ teaspoon sugar, plus more to taste
- ½ cup water, plus more if needed
- 2 tablespoons cornstarch
- Place a wire rack on a baking sheet.
- Place the duck breasts skin-side down on the rack and, using a sharp knife, carefully score the fat by making diagonal cuts across each breast at ½-inch (1.2 cm) intervals, being careful not to cut into the meat. Season each duck breast with salt on both sides.
- In a spice grinder, combine the Sichuan pepper, Earl Grey tea leaves, and allspice berries, and then grind them coarsely until the ingredients are evenly mixed.
- Evenly coat each duck breast with approximately 1½ tablespoons of the spice mixture. Flip the duck breasts skin-side up on the rack and transfer to the refrigerator for 24 hours to allow the duck fat to dry and harden slightly.
- Prepare the duck broth: In a large pot, melt the duck fat over medium heat. Add the coriander seeds and sauté for 1 minute until fragrant. Add the onion, garlic, and ginger, and season with salt. Sauté until the onion becomes translucent, about 4-6 minutes.
- Pour in the Shaoxing wine, stirring to release any browned bits from the bottom of the pot, about 1 minute.
- Add the duck skeleton, 2 teaspoons of salt, and sugar. Add enough water to cover the skeleton by at least 4 inches. Bring to a boil. Skim off any foam that rises to the surface, then reduce the heat to low, cover, and simmer the broth for 8 hours or overnight.
- Uncover, increase the heat to high, and cook until the broth is reduced by half, about 30-45 minutes.
- Strain the broth, discarding the solids, and season with salt to taste. Set aside. Store any remaining broth in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Remove the duck breasts from the refrigerator and let them come to room temperature, about 1 hour.
- Preheat the oven to 400°F (200°C).
- Place the duck breasts skin-side down on a cold, large, ovenproof skillet. Place over medium-low heat and cook for 10-15 minutes to slowly render the duck fat, leaving a thin layer of crispy skin on top of the breasts. Increase the heat to medium-high to give the duck skin a final sear until golden and crispy, about 1-2 minutes.
- Flip the duck breasts skin-side up and transfer the skillet to the oven for about 5 minutes or until the internal temperature reaches 130°F (55°C) for medium-rare meat or to your desired level of doneness. The internal temperature will rise an additional 5-10° during resting.
- Let the duck breasts rest for 5 minutes before slicing them across the grain into ½-inch (1.2 cm) thick slices.
- Heat 1 cup of the duck broth in a small saucepan over medium heat until it starts to gently simmer.
- In a small bowl, whisk together the cornstarch and ½ cup of water to make a slurry. Add the slurry to the duck broth and cook for 2-3 minutes until the broth thickens and becomes a sauce. Season the broth with additional salt and sugar to taste.
- Pour the hot sauce over the sliced duck breasts just before serving.
This recipe is not only delicious but also aromatic. The combination of Earl Grey tea and Sichuan pepper creates a unique flavor that will surely delight any duck lover.
Preparation time: 45 h
Cooking time: 30 min
Macro nutrients per 100 grams
Calories: 191 kcal
Carbohydrate: 0 g
Protein: 23 g
Fat: 11 g
And short story about LEET DIET
As a choreographer and aerial gymnast, I had always been interested in maintaining a healthy lifestyle. Diets had been my hobby, but I never truly enjoyed them until I discovered the Keto diet. After reading numerous books about how our bodies work and the benefits of a high-fat, low-carb diet, I decided to give it a try. I never looked back. The Keto lifestyle quickly became my passion, and I began experimenting with new recipes and meal plans. That's when I decided to share my knowledge with the world and created Leet Diet, a website filled with delicious Keto-friendly recipes and helpful tips for anyone looking to adopt a healthy lifestyle.