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Name of Event

China National Day

Cuisine From



Tea Smoked Duck with Fresh Salad


Yield 4 servings
Preparation time 15-20 mins
Cooking time 20 minutes
Main Ingredient Duck Breast


4  Duck Breasts, skin on

Smoking flavors:

  • 1/2 cup jasmine rice
  • 1/2 cup black tea leaves
  • 1/2 cup brown sugar
  • Peeled rind of 1 lemon
  • Peeled rind of 1 orange
  • 3 star anise, ground in a mortar & pestle


Option 1(as in photo)

  • Mixed salad leaves
  • Apple sliced and cored
  • Handful of walnuts
  • Handful of fresh thyme leaves for garnish
  • Vinaigrette as a dressing

Option 2 (Asian)

  • 1/2 cup bean shoots
  • 1/2 cup mint leaves, torn
  • 1/2 cup just cooked snake beans, chilled
  • 1/2 cup finely chopped garlic chives (plain chives can be substituted)
  • 2 spring onion stalks cut at an angle
  • 1 red capsicum, julienned
  • 1 punnet/cup snow pea shoots
  • 4 tbsp coriander/cilantro leaves


  • 4 tbsp roasted chili jam*
  • 4 tbsp coconut vinegar*
  • 1 tbsp palm sugar*
  • 2 limes for garnish

*available most good Asian stores



Line the base of a wok with several pieces of foil. Mix the smoking ingredients together in a bowl and pour over the foil.

Place the duck breast skin side up on rack, cover the wok and cook on a high heat until smoke appears from the wok.

Lower to medium heat and cook for 10 minutes. Do not open the wok lid as you will lose all the smoke. Transfer the duck to frying pan and cook skin side down for 2 minutes to crisp skin.

Allow the duck to rest while preparing the salad, mix all ingredients together with the dressing and arrange on a serving plate

Slice the duck into thick pieces, and serve with salad. If you are using the Asian salad the duck is served on top of the salad,