Turkey & Duck
Tea Brined Duck Breast
Description
This crispy-skinned duck gets its deep color and flavor from the black tea brine, and is an easy alternative to Peking duck.
Ingredients
- 2 cups water
- 1/4 cup loose black tea leaves
- 1/4 cup granulated sugar
- 3 tablespoons kosher salt
- 2 teaspoons dark soy sauce
- 1 teaspoon whole cloves
- 1 teaspoon Chinese five spice powder
- 1 teaspoon whole black peppercorns or 1/2 teaspoon freshly ground black pepper
- 3 star anise pods
- 1 (3 1/2-inch) cinnamon stick
- 1 (1-inch) piece fresh ginger, smashed
- 1 1/2 pounds duck breasts (about 3 to 4 medium)
- 1 tablespoon extra-virgin olive oil
- Scallions, thinly sliced on a bias, for garnish
- Dark soy sauce or hoisin, for serving
Directions
- In a medium saucepan, stir together the water, tea leaves, sugar, salt, dark soy sauce, cloves, five spice, black peppercorns, star anise, cinnamon stick, and ginger. Bring to a simmer over medium heat, stirring occasionally. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, for 5 minutes; turn off the heat, and allow the brine to cool completely, about 3 hours. Strain the tea brine through a fine mesh sieve into a glass measuring cup. Discard solids.
- Pat the duck breasts dry with paper towels, and place in a resealable container or ziplock plastic bag. Pour in the tea brine, and cover with a lid or seal the bag. Refrigerate for at least 8 hours or up to overnight.
- Thirty minutes before cooking, transfer the duck to a cutting board or plate; discard the brine. Pat the skin dry with paper towels. Allow the duck breasts to come to room temperature.
- Drizzle the olive oil into a large cast-iron skillet; do not heat the oil. Place the duck in the pan, skin side down, and set the pan over medium-low heat. Cook the duck breasts until the skin is deeply browned and crispy, 12 to 15 minutes. (It will look dark from the dark soy sauce, but that doesn’t mean it’s burnt!) Flip the duck, and cook until it reaches your desired doneness, 3 to 4 minutes more for medium (about 140°F).
- Transfer duck to a cutting board, and allow it to rest for at least 15 minutes. Cut duck into 1/2-inch-thick slices at a slight angle; transfer to a platter. Garnish with scallions, and s
