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Special Consideration
- Cuisine: Vietnamese
- Prep Time: 15 min(s)
- Cook Time: 15 min(s)
Luke Nguyen's recipe for smoked duck involves frying the duck breasts skin-side down until crispy, then smoking them in a wok with Vietnamese aromatics such as green tea, cassia bark and star anise. The smokiness adds a sensational extra level of flavour.
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 of coriander leaves
2 spring onion, thinly sliced diagonally
2 long chilli, julienned
2 baguettes
Dipping sauce
light soy sauce
chilli
Preparation
Marinating time: 30 minutesIn 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 for 10 minutes.
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, luke nguyen’s memories of vietnam recipes, nut-free recipes, egg-free recipes, valentine's day recipes and our most popular hainanese chicken rice recipe.
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