Green Tea-Smoked Duck with Lime Hoisin Sauce

Ease of preparation rating: Medium

Yield: 4

INGREDIENTS:

4 duck breasts, boneless, skin on

Salt

Dry Rub

½ cup (120 ml) dark brown sugar

¼ cup (60 ml) Chinese 5-spice

Ground black pepper

Smoke Pouch

1 cup (240 ml) green tea leaves

2 cups (480 ml) rice

Lime Hoisin Sauce

2 cups (480 ml) hoisin sauce

½ cup (120 ml) fresh lime juice

½ cup (120 ml) grapeseed oil

2 tablespoons (30 ml) minced garlic

1 tablespoon (15 ml) minced ginger

METHOD:

Place a drip pan under the grate on one side of the barbeque. Preheat the opposite side of the barbeque to 400 F (205 C).

To prepare the Dry Rub, mix dark brown sugar, Chinese 5-spice, and ground black pepper together in a small bowl. Set aside.

For the Lime Hoisin dipping sauce, mix together hoisin sauce, lime juice, grapeseed oil, garlic, and ginger. Set aside.

To prepare the Smoke Pouch, mix the tea and rice together and place in a disposable aluminum container to fit your barbeque burner. Set aside.

Use a sharp knife to make crisscross cuts through the fat of the duck breast, ensure you don’t cut into the flesh. Season with salt.

Place skillet over hot side of grill.

Place duck breast in hot skillet and sear, skin down for 5 minutes.

Once skin is crispy, flip and sear for 2 minutes.

Remove duck from pan and place on the other, unheated side of grill, over the drip pan.

Lower heat to 220 C (105 C).

Cover top side of duck breasts with the Dry Rub.

Using heat-resistant gloves, carefully place the Smoke Pouch over the heated grate.

Smoke for 20 minutes.

Remove duck from barbeque, tent loosely with foil and let rest 15 minutes before serving.

Slice thinly and serve with Lime Hoisin dipping sauce.

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.