About the Recipe
Smoked duck is wonderful in all its incarnations, but when combined with the rich caramelization and crisp skin that grilling adds, this dish is a must.
Muze LIT UP wellness Tea - Bergamot orange flavor with orange peel and cornflower make up the pleasant earl grey tea. Together with the woody yet sweet spicy aroma of ceylon cinnamon & star anise, this spicy , sweet & citrusy aroma that goes well with assertive meats such as duck, as well as with other poultry. Freshly ground whole peppercorns, coriander, and allspice add a more intense kick of flavor to the rub. (This is also good as a dry rub on pork or chicken before roasting)
Muze LIT UP 養生茶 - 錫蘭肉桂和八角茴香的木質而甜美的辛辣香氣， 加上佛手柑橙、橙皮和矢車菊的清新花果、讓人愉悅的芳香，與鴨肉以及其他家禽肉搭配都是非常好！新鮮研磨的整粒胡椒粒、芫荽籽和五香粉為裹肉類醃料增添了更濃郁的風味。 （這也可以在烤前在豬肉或雞肉上乾擦）
For the tea spice rub
1/4 cup loose-leaf Muze LIT UP Wellness black tea leaves
1 tablespoon whole black peppercorns
1 teaspoon whole coriander seeds
1 star anise crumbled, or 1/2 teaspoon anise seeds
1 teaspoon allspice berries
1 tablespoon ground cardamom
1 teaspoon ground cumin
1/2 teaspoon ground cloves
For the duck breast
Two whole boneless duck breast
1/4 cup Muze LIT UP Wellness black tea spice rub
1/2 cup uncooked rice
1/2 cup loose-leaf Muze LIT UP Wellness black tea leaves
1 whole star anise or 1/2 teaspoon anise seeds
1 teaspoon whole black peppercorns
1 cinnamon sticks
A bit Zest of orange removed in large strips
Make the tea spice rub
Grind the tea, peppercorns, coriander seeds, anise seeds, and allspice in a coffee or spice grinder until fine and even in consistency. Blend with the cardamom, cumin and cloves until thoroughly combined. You should have about 1/3 cup. Store in an airtight container at room temperature.
Prepare the duck breasts
Split the duck breasts in half and trim any excess fat. Score the skin lightly several times on the diagonal with a sharp knife, cutting through the skin and well into the layer of fat, but not into the duck meat underneath. This will aid in draining the excess fat off during cooking. Rub the breasts well with the tea spice rub, cover, and refrigerate overnight.
When ready to cook the duck, light the grill and heat until coals are ashed over. While the grill heats, place the rice, tea, star anise, peppercorns, cinnamon sticks, and orange zest on a large piece of heavy-duty aluminum foil. Fold over to make a loose packet, folding over the edges to seal. Make several small slits in the top of the packet to allow the aromatic smoke to release.
When the coals are ashed over, flatten the mound of coals and place the tea-spice packet on top of them, slits facing upward. When the packet begins to smoke, place the duck breasts, skin-side down, on the grill rack. Cover and cook over medium heat. Turn the duck breasts over after about 8 minutes and continue to cook, covered, until it reaches the desired doneness, around 135°F to 140°F (58°C to 60°C) on an instant-read thermometer for medium-rare. Remove the duck from the grill and let rest several minutes on a cutting board, tented with foil to keep warm. Slice the duck on the diagonal and serve immediately.