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.
Â½ tsp cracked black pepper
1 tbsp light soy sauce
Â½ tbsp fish sauce
1 tsp sesame oil
2 duck breasts, skin on
2 tbsp vegetable oil
1 cassia bark stick
2 star anise
Â½ cup of Vietnamese green tea
Â½ cup brown sugar
Â½ cup of jasmine rice grain
handful of coriander leaves
2 spring onion, thinly sliced diagonally
2 long chilli, julienned
light soy sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 30 minutes
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 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.