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Special Consideration
- Cuisine: Vietnamese
Ingredients
½ tsp cracked black pepper1 tbsp light soy sauce
½ tbsp fish sauce
1 tsp sesame oil
2 duck breasts, skin on
2 tbsp vegetable oil
1 cassia bark stick
2 star anise
½ cup of Vietnamese green tea
½ cup brown sugar
½ cup of jasmine rice grain
Handful coriander leaves
2 spring onion, thinly sliced diagonally
2 long chilli, julienned
2 baguettes
Dipping sauce
Light soy sauce
Chilli
Preparation
In a large mixing bowl, combine pepper, light soy sauce, fish sauce and sesame oil. Stir and coat the duck and marinate for 30 minutes.Bring a fry pan to medium heat, add oil, then seal and brown the duck breasts skin down for 3 minutes. Remove and set aside.
Place some foil in a wok, add cassia bark, star anise, green tea, sugar, and rice grains. Place a wire rack in the wok and cover.
Turn heat to high until the wok begins to smoke. Now add the duck breasts skin-up and reduce the heat to medium. Cover then allow to smoke.
Turn off heat and allow the duck to rest in the wok for a further 5 minutes.
Thinly slice the breasts, garnish with coriander, spring onion and chilli.
To make the dipping sauce, combine the soy and chilli in a small bowl. Serve the duck with the baguettes and dipping sauce.
If you enjoyed this Bac Ha green-tea smoked duck recipe (vit hom khoi) then browse more Vietnamese recipes, meat recipes, nut-free recipes, egg-free recipes, valentine's day recipes and our most popular hainanese chicken rice recipe.
Vietnamese Restaurants
Displaying 10 of 273 Vietnamese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Le Bich | Balmain | |
| 2. | Thy Thy 1 | Richmond | |
| 3. | Kinh Do | Macquarie | |
| 4. | Pho Phu Quoc | Dickson | |
| 5. | Tu Do | O'Connor | |
| 6. | Phi Yen | Northbridge | |
| 7. | Viet Hoa | Perth | |
| 8. | Vietnam Restaurant | Pennington | |
| 9. | Green Papaya | East Brisbane | |
| 10. | Binh Minh | Richmond |
Comments (10)
Previous
22 Dec 2011 11:46 AEST
Karen
How long should you smoke the duck?
Agree(1 people agree)
Disagree(0 people disagree)
07 Dec 2011 05:56 AEST
Ha
01 Dec 2011 09:35 AEST
Steve
I have just retrieved an old wok from being chucked out so I can try smoking meat for the first time. I am going to try smoking the duck breasts in the old wok on the outside BBQ (so as to not smoke out the house). If I do not cook this dish in the week I have to throw out the old wok (the heat is on).
29 Jan 2011 04:12 AEST
zephyr
bondi
Rare Duck is Excellent
I have not cooked this recipe yet, but look forward to doing so. I read the other comments and felt compelled to mention that Luke's duck is cooked perfectly. I grew up cooking duck (my family's signature dish). At the famous Tour D'Argent in Paris, the Duck is cooked exactly like this. The reason duck can be tough (rubbery) is because it is often over cooked. Sure, give it a few minutes more if you feel nervous but be careful it is a fine line between a memorable duck and an infamous duck.
27 Jan 2011 12:01 AEST
Lynda
24 Jan 2011 11:08 AEST
Tracey V
23 Jan 2011 11:01 AEST
John Ashworth
21 Jan 2011 04:47 AEST
Jenny
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