Tea Smoked Pekin Duck Breast Recipe

Prepare the Duck

Score the skin of the Pekin duck breasts in a crosshatch pattern, being careful not to cut into the meat. Pat dry with paper towels and season both sides with salt and pepper. Let the duck rest at room temperature for 20 minutes.

Prepare the Smoking Mixture

In a small bowl, combine equal parts loose-leaf black tea, uncooked white rice, and brown sugar. This will make the smoking mixture. Line a wok or heavy-duty pot with foil and spread the mixture onto the bottom.

Smoke the Duck

Place a wire rack over the smoking mixture and arrange the duck breasts, skin side up, on the rack. Cover the pot with a tight-fitting lid or another layer of foil to trap the smoke. Turn on medium heat and smoke the duck for 10–12 minutes. The duck should be partially cooked and infused with smoky flavor. Remove and set aside.

Sear and Finish the Duck

Heat a skillet over medium-high heat and place the smoked duck skin side down. Render the fat and crisp the skin for about 5–7 minutes. Flip and cook for an additional 2–3 minutes or until the duck reaches a medium-rare (130°F / 55°C internal temperature). Remove and let it rest before slicing.

Prepare the Pastry Crust

Preheat oven to 375°F (190°C). Roll out puff pastry or savory tart dough and fit it into tartlet pans or a larger tart shell. Prick the base with a fork and chill for 10 minutes. Blind bake by covering with parchment paper and using pie weights. Bake for 15 minutes, then remove weights and bake another 5–7 minutes until golden. Set aside to cool.

Cook the Mushrooms

Clean and slice a variety of wild and tame mushrooms (such as cremini, shiitake, oyster, and chanterelle). Sauté in butter with minced garlic and thyme until golden brown and tender. Season with salt and pepper. Drain excess liquid if necessary.

Assemble and Bake the Tarte

Spoon the sautéed mushrooms into the pre-baked tart shell. Optionally, sprinkle with a small amount of grated cheese such as Gruyere. Bake for 10 minutes at 350°F (175°C) to meld flavors. Remove from oven and let cool slightly before serving.

Make Porcini Base

Rehydrate dried porcini mushrooms by soaking in hot water for 30 minutes. Strain and reserve the liquid. Finely chop the mushrooms. In a pan, sauté with shallots in butter until fragrant. Deglaze with a splash of Madeira or white wine, and reduce slightly. Stir in some of the reserved mushroom liquid and simmer until flavorful.

Prepare the Custard Mixture

In a mixing bowl, whisk together eggs and heavy cream. Add the cooled porcini mixture and blend until smooth, using an immersion blender if desired. Season with salt and pepper to taste.

Bake the Custard

Pour custard mixture into small ramekins. Place in a baking dish and add hot water halfway up the sides to create a water bath. Bake at 325°F (165°C) for 25–30 minutes or until set. Let cool slightly before unmolding or serving in ramekins.

Caramelize the Onions

Thinly slice yellow onions. Heat butter and a touch of oil in a skillet over low heat. Add onions, a pinch of salt, and cook slowly for 30–40 minutes, stirring often, until deep golden brown and caramelized.

Deglaze and Finish

Add a splash of dry white wine or brandy to deglaze the pan and lift up any caramelized bits. Stir until liquid is mostly evaporated. Optionally, add a few thyme leaves or a drizzle of balsamic vinegar to enhance flavor.

Slice the rested tea-smoked duck breast thinly across the grain. Place a wedge of the mushroom tarte alongside a portion of porcini custard. Arrange the duck slices artfully on the plate and top or accompany with a spoonful of caramelized 'French' onions. Garnish with fresh herbs and serve warm.