← All recipes

Tea-smoked duck with sweet potato and soy mash and crisp onion rings

Tea-smoked duck with sweet potato and soy mash and crisp onion rings is built on Soft Brown Sugar, Soy Sauce, and Plain Flour. Scale it up or down for the number of people at the table.

Ingredients

• 4 tbsp
• 1 tbsp
• 3 tbsp

Method (preview)

1. 1

   For the tea-smoked duck, preheat the oven to 180C/350F/Gas 4.

2. 2

   Line the base of a wok with a double layer of aluminium foil and place the tea leaves and soft brown sugar on top.

3. 3

   Place a trivet on top, cover with a lid and heat until smoking.

4. 4

   Place the duck breast on the trivet, cover the wok and smoke the duck for 12 minutes.

5. 5

   Remove from the wok, place on a baking sheet and roast in the oven until just still pink in the middle. (NB: tea-smoking generates a great deal of smoke.

6. 6

   Be certain to work in a well-ventilated area.)

7. 7

   For the mash, place the chopped sweet potato into a pan of boiling salted water and cook until tender.

8. 8

   Drain well and then pass through a ricer or mash with a potato masher.

9. 9

   Add the soy sauce, lime juice, salt and freshly ground black pepper and mix well.

10. 10

    For the onion rings, pour the vegetable oil into a large saucepan and heat until a small cube of bread turns golden in 30 seconds. (CAUTION: Do not leave hot oil unattended.) Dip the onion rings into the beaten egg and then into the flour and then carefully lower into the hot oil and fry until golden-brown.

11. 11

    Remove with a slotted spoon and drain on kitchen paper.

12. 12

    Season to taste with salt and freshly ground black pepper.

13. 13

    To serve, pile the mash onto a serving plate, thinly slice the duck and place on top, and arrange the onion rings on top of the duck.