Lapsang Souchong Tea-Crusted Duck

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We have a new tea video this morning ^_^

So far we’ve done matcha, matcha lattes, lapsang souchong-cured salmon, and oolong old fashioneds.

Today we’ve got Lapsang Souchong Tea-Crusted Duck.

Magret de canard (duck breast) is my favorite meat to cook and eat. This was my first magret de canard post. Then we did magret de canard for Verily Magazine. And one more post. It’s delicious and simple. Duck, salt, and pepper!

But if you want to make it a notch more special, do the lapsang souchong crust. Here’s how it works:

  • Grind together: 1 tablespoon lapsang souchong tea, 1 tablespoon rice, 1 teaspoon peppercorns, 1 teaspoon salt.
  • Using two ducks breasts (one pound total weight), crosshatch the skin/fat and sprinkle ground tea tea mixture all over the skin.
  • Turn the stove on medium-low. Place the duck in the pan skin-side down. Cook off all the fat, draining fat into a bowl every few minutes. Cook for eight minutes.
  • Increase heat to medium-high. Flip and cook meat-side down for another one minute. 
  • Let the duck rest while you make the tea salt.
  • Tea salt: ground 1 teaspoon lapsang souchong. mix with 1 tablespoon maldon salt
  • Slice the duck, sprinkle on the tea salt and devour.

I like it best with rice and greens.

Super thank you to Allen for all the video magic ^_^

1 Comment
  • Josh
    May 16, 2014

    Kathy- Is this your kitchen in Manhattan? If so, its so gorgeous!

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