Large heavy skillet
Heavy pan
Large bowl


For the Duck and Marinade:

  • 2 whole, boneless duck breasts with the skin on, cut in half (4 breasts)
  • 1/2 tsp. salt
  • 1/2 tsp. Szechwan spice
  • 1/2 tsp. kosher salt
  • 2 tsp. scallions, thinly sliced
  • 1 tsp. zested fresh ginger
  • 1 small orange
  • 2 tsp. corn oil
  • 2 tsp. olive oil

For the Smoking:

  • 1/4 cup dry tea, choose something exotic rather than plain black
  • 1/4 packed brown sugar
  • 1/4 cup raw white rice
  • 3 pieces of cinnamon bark
  • 1 tsp. ground black and pink peppercorns
  • The peel of 1 orange sliced thin

For the Salad:

  • 2 bunch watercress, hydroponic if you can get it. Cut and cleaned
  • 1/2 basket of black berries
  • 1 Bosc pear, cut in wedges
  • 1/4 cup champagne vinegar
  • 1/4 cup good quality olive oil
  • Salt pepper
  • 1/2 clove zested garlic


  1. Cut each whole duck into 2 halves, keep the skin intact.
  2. Remove the fillets and reserve for another time. Trim the skin around the borders. Sprinkle each breast evenly with salt and Szechwan spice, sliced scallions, fresh ginger and orange. Seal in an airtight container. Marinate for 2 to 4 hours in a cool spot, refrigerate if longer. Let come to room temperature before searing.
  3. Heat a large heavy skillet over high heat with the oils until almost smoking hot. Add the duck skin down, in a single layer until they have rendered their fat and are golden and crisp. The breasts will be mostly uncooked. Remove and set aside.


Line a heavy pan with aluminum foil, make a foil top for it and set aside. Combine all of the smoking ingredients and place in the bottom of the foiled pan. Try to keep all the ingredients toward the center in a thick layer. If you spread it to thin the smoke will burn out too quickly. Place a rack in the pan and cover with the foil top. Place the pan over a gas burner on high heat. Once you begin to see smoke seeping out bend the foil back and quickly place your duck breast on the rack with the skin side up. Close the foil lid and seal as tightly as you can. Set a timer for 4 minutes. Remove the duck after your four minute timer has gone off. Finish the duck on a pan with a rack in a preheated 400° oven for another four minutes. Let cool.


In a large bowl add the water cress, black berries and pears. Drizzle with the vinegar then the oil. Add the salt, pepper and garlic and toss gently. Plate the salad, then cut the duck into strips and top the salad with them. If there is any dressing left in the salad bowl drizzle the duck with what is left.


Pairs With Beringer Quantum Red Wine

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