Tea Smoked Duck & Wing Bean Salad
Our First Episode EVER!!! Today, Chef Ben Lim makes a delicious Tea Smoked Duck and Wing Bean Salad in his home kitchen :)
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TEA SMOKED DUCK:
2 6oz Duck Breasts
1 tsp Chinese Five Spice Powder
2 tbsp Jasmine Rice
2 tbsp Brown Sugar
2 tbsp Genmai Tea
Salt and Pepper to Taste
1. Bone out duck breasts and reserve legs and bones for broth.
2. Score the duck breast skin and season with five-spice, salt and pepper.
3. Wrap rice, brown sugar and tea into a foil pouch and punch several holes on one side with a fork
4. Place pouch in a pan with the duck breasts resting on a rack.
5. Turn heat on high until smoke begins to form, then reduce heat and cover for 10 minutes
6. After smoking sear duck on a cold dry pan on medium heat for roughly 4 minutes on the skin side and 1 minute on the flesh side, or until the duck has reached an internal temperature for 130 degrees fahrenheit.
7. Rest duck for five minutes before slicing.
WING BEAN SALAD:
10 Wing beans
2 tbsp Fried Shallots
2 tbsp Fried Garlic
1 tbsp Sesame Seeds Toasted
2 tbsp Chopped Peanuts (Optional)
2 tbsp Green Onions Finely Sliced
2 tbsp Cilantro Roughly Chopped
2 tbsp Soy Sauce
2 tbsp Honey
2 tbsp Lime Juice
1 tbsp Chili Oil
1 tbsp Extra Virgin Olive Oil
1. Trim and clean wing beans.
2. Blanch for 1 minute in boiling salted water and drain well
3. Dry slightly with kitchen towel.
4. Combine beans with remaining ingredients and toss well.
5. Garnish duck with salad.
6. Time to EAT!!!