Smoked Tea Duck
There's nothing like an authentic tea-smoked duck, but the smoking process can overwhelm many home kitchens. Enter "smoked tea duck," courtesy of Bay Area cookbook author Eric Gower. He uses lapsang souchong tea and uncooked rice to make a smoky, crispy crust for duck breast, which is then pan-fried in its own fat. Serve with roasted potatoes and a simple green salad if you like.
Nutritional analysis is per serving.
The Breakaway Cook