Recently we were invited to teach some our favourite recipes, using local produce, at The Kitchens in Robina on the Gold Coast.

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And boy do we love smoking! Nothing funny, of course, but smoking duck, salmon, or even butter is such an amazing technique that adds incredible complexity of flavour. You can use this Chinese tea smoking method to smoke pretty much anything you like, as long as it’s small enough to fit in a bamboo steamer. We’ve used green tea, dry tangerine peel and Sichuan pepper as aromats (all available at your local Asian supermarket), but you can also try your own combinations of flavour – try cinnamon, star anise, wood chips, or even tabacco.

Sammy and Bella’s Green Tea Smoked Duck with Orange 5 spice sauce and wilted greens
Serves 4, as an entrée

For the smoked duck:
1 Tbsp loose leaf green tea
1 Tbsp sugar
1 Tbsp raw rice
2 pieces dry tangerine peel
1 tsp whole Sichuan peppercorns
2 duck breasts

for the veggies:
1 bunch Chinese Broccoli
1 large clove garlic, sliced

 
for the sauce:
1.5 tsp five spice powder
60ml shaoxing wine
½ orange, zest and juice
1 cup chicken stock
2 Tbsp soy sauce
1 scant Tbsp cornflour, dissolved in a little bit of water
to finish:
2 spring onions, sliced

  1. To smoke the duck, line the base on a pot (with matching steam pot, or a bamboo steamer) with 3 layers of aluminium foil. Add tea, sugar, rice, tangerine peel and Sichuan pepper, mix until combined then place o high heat with lid on. Once it’s smoking, season duck breasts liberally and place in the steamer, skin side down and smoke for about 8 minutes
  2. Take non stick fry pan and place smoked duck breasts in, skin side down, on cold pan. Place pan on medium-high heat. Once the duck looks 2/3 cooked, the fat has rendered and the skin is crispy, turn the duck over and cook for a further 2 minutes, then remove duck from pan and let rest covered loosely with foil. Leave rendered fat in the pan.
    Chop Chinese broccoli into bit sized pieces. Heat pan (with duck fat) to high, and stir fry the garlic vegetables until tender. Set aside, and leave remaining fat in pan.
  3. For the sauce, place 5 spice powder in pan (with some duck fat) on medium-high heat and cook until fragrant. Deglaze with shaoxing wine, then add orange juice and zest, chicken stock and soy sauce. Reduce until there is about ½ cup liquid left, then stir in the cornflour/water mix. Simmer until thick.
    To serve, slice the rested duck and place on top of the wilted greens, cover with sauce, then garnish with spring onions.