Lapsang Spiced Duck
by Betty Bee
This is an easy dish to prepare as the poaching liquid does all the work for you. The results are subtle and yet intriguing.
2 duck breasts, skin remove
2 cloves of garlic, peeled and roughly chopped
1 small cinnamon stick
2 whole star anise
1 small piece of fresh ginger (about 3 cm) peeled and finely sliced
4 Lapsang Souchong teabags
3 spring onions finely sliced
dark soy sauce
Place the duck breasts, garlic, cinnamon stick, star anise and ginger into a large pan. Pour in enough cold water to cover the duck breasts. Add the tea bags.
Bring the pan to the boil and allow it to continue to boil rapidly for 5 minutes. Remove the pan from the heat. Cover the pan and leave until the water is completely cold.
When cold. Remove the duck breasts and slice very thinly. Arrange on a large plate. Drizzle over some soy sauce and sprinkle with the spring onions before serving.