Tea Smoked Pekin Duck Breast with Daikon Rice Cake, Ginger, and Chinese Black Bean Sauce.

Season the Pekin duck breast with salt and black pepper. Place in a smoking pan with tea leaves and smoke for about 15-20 minutes over medium heat until cooked through and infused with tea flavor. Let rest before slicing.

Prepare the Duck Breast

Grate the daikon radish and mix with rice flour, water, and a pinch of salt. Pour the mixture into a greased steamer or cake mold. Steam for about 30 minutes until firm. Let cool and cut into cakes.

Make Daikon Rice Cake

In a small saucepan, combine minced ginger, Chinese black bean sauce, soy sauce, and sesame oil. Heat over low heat until warmed through. Adjust seasoning with additional salt and pepper if desired.

Prepare the Sauce

Slice the smoked duck breast and serve over daikon rice cakes. Drizzle with ginger and black bean sauce. Garnish with additional ginger if desired.

Plate the Dish

Pekin Duck Breast

Tea leaves (smoking blend)

free bird

Recipe information

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