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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 39: Tea smoked duck breast with Chinese inspired salad

Tea smoked duck breast with Chinese inspired salad

Serves: 2 entree
Preparation: 25 minutes
Cooking: 50 minutes

¼ cup olive oil
2 tablespoons black tea
2 tablespoon orange juice
1 teaspoon brown sugar
½ teaspoon Szechuan pepper
1 teaspoon salt

Tea salt
1 tablespoon black tea
1 teaspoon rock salt

Pickled radish
4 tablespoons brown rice vinegar
1 tablespoon brown sugar
1 teaspoon salt
3 baby red radish, finely sliced

Smoking mixture
2 tablespoons brown sugar
1 cup black tea leaves
1 tablespoon Szechuan pepper, toasted and ground
1 teaspoon salt
1 knob ginger, quartered
3 garlic cloves, halved
1 duck breast, skin on

Chinese salad
1 cup woodear mushrooms, halved and quickly fried in olive oil
1 tablespoon brown rice vinegar
1 small cucumber, deseeded, thinly sliced on diagonal
1 spring onion, thinly sliced on diagonal
1 red chilli, deseeded, thinly sliced
1 green chilli, deseeded, thinly sliced
½ cup coriander leaves

1 Preheat oven to 180°C.

2 For dressing, combine the olive oil and tea in a small saucepan, place over a low heat, lightly simmer for 45 minutes, remove from heat, strain and cool. Combine the orange juice, sugar, Szechuan pepper and salt in a bowl, slowly drizzle the infused oil into the mixture whisking constantly until mixture emulsifies. Set aside.

3 Combine the tea and salt on a baking tray, bake for 8-12 minutes or until crisp, transfer to a mortar and grind with a pestle to a powder consistency.

4 For pickled radish, combine the vinegar, sugar and salt in a small saucepan place over a medium heat and bring to the boil, place the radish in a bowl, pour over the pickle mixture and leave to infuse for 10 minutes, then drain and set aside.

5 For duck, line the bottom of a wok with foil. Combine sugar, tea, Szechuan pepper, salt, ginger and garlic in a bowl and place evenly across the bottom. Place a bamboo steamer into the wok, cover the wok with a lid, once the wok is hot and smoking, place the duck breast skin-side up in the steamer, place lid back on wok and smoke for 6-8 minutes or until smoked to your liking.

6 Place the smoked duck breast skin-side down in a frying pan over medium-high heat and cook for 6-8 minutes or until skin is crispy. Turn over and cook for 1-2 minutes. Remove, rest, then slice.

7 For salad, place mushrooms in a bowl, pour over the vinegar, add the pickled radish, cucumber, spring onion, chillies, and coriander leaves. Combine.

8 Spoon the salad onto a serving plate, place the sliced duck around the salad and sprinkle over tea salt with the dressing in a small jug to the side to serve.