Sichuan-Style Smoked Duck Breast
Duck breast is rubbed with an intense Sichuan pepper and star anise blend and cold-smoked before being finished at high heat. The combination of numbing Sichuan pepper and fragrant jasmine rice smoke gives the meat a unique Asian aroma. The result is a juicy, flavorful duck breast with crispy skin.
Ingredients(for 1 kg)
Instructions
Preparation
15 min + 4-6 hours restingPat duck breast dry and score the skin in a diamond pattern. Mix all spices and rub generously onto all sides. Refrigerate vacuum-sealed or tightly wrapped in cling film for 4-6 hours.
Smoking
1.5-2 hoursSet smoker to 120-135 °C. Use cherry wood and a tray of jasmine rice as smoking medium. Place duck breast skin-side up and smoke until internal temperature reaches 65 °C.
Finishing & Crisping
5-8 minutesRemove duck breast from smoker and place skin-side down in a hot cast-iron skillet without fat over high heat for 4-6 minutes until skin is golden brown and crispy and core temperature reaches 72-74 °C.
Resting & Serving
8-10 minutesLoosely cover duck breast with aluminium foil and let rest for 8-10 minutes to allow the juices to redistribute. Slice thinly across the grain and serve immediately.
Pro Tip
Place a small tray of jasmine rice directly on the coals or heat source – the toasted rice creates a unique, slightly nutty smoke that pairs perfectly with duck.
Glossary Terms
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