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tea smoked duck breasts

Tea Smoked Duck Breasts

Tea Smoked Duck Breasts is a spectacular dish that is not complicated to make but is sure to “WOW’ anyone you serve it to.
4.50 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 4 hours
Total Time 4 hours 25 minutes
Course Poultry
Cuisine American
Servings 4 servings


  • 2 teaspoons kosher salt
  • ¾ teaspoon coarsely ground pepper
  • ½ teaspoon sugar
  • 4 duck breast halves with skin
  • 1 cup rice
  • 1 cup sugar
  • 1 teaspoon dried thyme
  • ½ teaspoon Sichuan peppercorns optional
  • 1 large bunch fresh thyme
  • 1 tablespoon grapeseed or olive oil
  • Special Equipment
  • A wok or large deep skillet with lid
  • Round wire cake rack
  • Aluminum foil very important


  • Mix together the salt, black pepper, and sugar. Score the skin on the duck too, but not through, the meat. Rub both sides with the salt mixture, cover and refrigerate 4+ hours, or overnight. Remove from refrigerator and bring to room temperature before cooking (about 1 hour).
  • Line the wok or skillet with aluminum foil. Mix together the rice, sugar, dried thyme, and peppercorns, if using. Pour into the lined wok. Place the thyme sprigs evenly over the top. Put the rack into the pan.
  • Pat the duck breasts with paper towels. Heat the wok, when it starts to smoke, place the duck breasts onto the rack, cover with a tight-fitting lid, and smoke for 5 - 7 minutes (for rare).
  • Meanwhile, heat a non-stick skillet over medium-high heat. Add the oil. Once the breasts have smoked, place them skin side down into the skillet. Cook, until the skin, is crisped, about 2 minutes. Turn and cook 1 minute more. Remove to a cutting board to rest for 5 minutes. Slice thinly on the diagonal and serve.
Keyword smoked duck breast, tea smoking, tea smoking duck
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