Chai Smoked Duck with Spicy Tamarind Sauce
A delicate duck breast smoked with chai spices and jasmine tea, pan fried to perfection. This is a simple dish yet loved by everyone. Duck breast may be a little bit expensive in Coles and Woolies, but it is worth the try. My guarantee to you that you will love it and so will your partner. Recipe:
3 tbsp chai tea mix
3 tbsp jasmine tea
3 slices orange peel
2 cups dry rice
1 cup brown sugar
2 broken star anise
1 cinnamon stick
3 cardamom pods
4 duck breast
salt
pepper
sumac
10tbsp tamarind paste
1/4 red chili
20gm palm sugar (to taste)
1 lime / with zest
Method:
- Place all smoke ingredients into a bowl, mix thoroughly and put it onto a sheet of aluminium foil. Place another sheet of aluminium foil on top and make it like a bag.
- Place the smoke bag into a wok (with cover) and turn on heat. Cover with cover and let it smoke on medium fire.
- While it is smoking, prepare your duck. Cut off access fat from the duck skin (while facing meat side up). Marinate it with salt, pepper and sumac and set aside.
- Once the smoking wok starts to smoke vigorously, lower heat to medium low and place duck on a wire rack and into the work. Cover and let smoke for 30minutes to 45 minutes. Check the duck every 10 minutes to assure it is not too hot, so you don't cook the duck through the smoking process.
- Once duck is ready, remove it and place skin side down onto a pan (without oil) and slow pan fry it to burn off the fats.
- While that is going, make the sauce by mixing all the ingredients together and adjust to taste. The sauce should be tangy, spicy and sweet and the same time. It should be balanced. Place the sauce over heat to melt the palm sugar. Once sugar is melted, remove from heat and set to cool.
- Check on the duck. Turn skin side up and pan fry the meat side for about 2 minutes. Remove from pan and let rest on chopping board.
- Slice the duck and serve with some fresh leaves (rocket, spinach) and the tamarind sauce. Bon Apetite!
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