![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2010\/06\/smokedduck.jpg\" "\\"Duck\\"")
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2 duck breasts<\/span><\/p>\n salt<\/span><\/p>\n 4 tbsp earl grey tea leaves<\/span><\/p>\n 4 tbsp long grain rice<\/span><\/p>\n 4 tbsp brown sugar<\/span><\/p>\n star anise (optional)<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Score the fat on the duck breasts and rub it with salt – this will help the fat get crispy later. I find the thickness of fat on a duck breast a bit much if it hasn’t had a chance to get crispy. Next, line the bottom of a wok with 2 layers of tin foil. Mix together the tea leaves, rice, brown sugar, and star anise and add to the wok. This amount should do 1-2 breasts (or possibly 3); if you’re making more, just increase each ingredient in the smoke mixture in an even ratio. Place the duck in a bamboo steamer or on a trivet in the wok & tightly cover with foil. I put a layer of foil over the duck before covering it with the steamer lid to ensure it was almost air-tight. The foil at the bottom should also be tight around the base of the steamer. Over medium to medium-low heat smoke the duck for 12 minutes – this basically just means turn the heat on; as soon as the wok heats up the dry mixture will start smoking. Next, remove the wok from the heat and let it sit 5 minutes still covered, then place the duck fat-side down in a fry pan over medium heat for 5 minutes to crisp up the fat. When that is done, remove the duck breasts and set aside to rest for 5 minutes. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 \u00c2\u00a0 2 duck breasts salt 4 tbsp earl grey tea leaves 4 tbsp long grain rice 4 tbsp brown sugar star anise (optional) \u00c2\u00a0 Score the fat on the duck breasts and rub it with salt – this will help the fat get crispy later. I find the thickness of fat on a duck breast a bit much if it hasn’t had a chance to get crispy. Next, line the bottom of a wok with 2 layers of tin…<\/p>\n