- 2 duck breasts, I prefer to leave the skin on
- 2 tsp of Smokey Lapsang Souchong tea leaves
- 1 tbsp white rice
- 1 tsp kosher salt
- 1 tsp of whole black peppercorns
- 1 tbsp coarse sea salt
1. Dry duck breasts thoroughly with paper towels. Using a very sharp knife, score fat side of duck, making slashes about 3/4 inches apart, to allow fat to render easily.
2. Put 1 tbsp. Smokey Lapsang Souchong tea leaves, rice, 1 tsp. kosher salt, and peppercorns in a spice grinder and grind into powder. Sprinkle powder on fat side of duck and rub in powder so that it sticks. Dredge underside of duck with any spilled powder.
3. Preheat oven to 230°. Heat a griddle pan over high heat, 1 to 2 minutes, until it’s nice and hot but not smoking. Gently place duck, skin side down, in pan. Reduce heat to low and cook 15 to 20 minutes, or until most of fat has rendered and has formed a crispy browned crust (it will look brown rather quickly due to the spices, but keep going until it’s crispy).
4. Season meat side of duck with a little kosher salt and, gently turn over. Slide pan into oven and roast 4 to 5 minutes for medium-rare, or a few minutes more for medium or well done.
5. Remove duck from oven and transfer to a cutting board to let rest 5 minutes. Meanwhile, grind remaining 1 tsp. Smokey Lapsang Souchong tea leaves in a spice grinder, then add sea salt to combine.
6. Slice duck thinly, transfer to warmed plates, and sprinkle with Smokey Lapsang Souchong tea salt to taste.