Hoisin Glazed Duck Breast, the final step!!

Funny how time flies with so much developing with in that short time leaving me with much to share but first the next and near final step in this unique and flavorful preparation of my version of Hoisin Duck. First the difference between this recipe and application and Peking Style Duck is only the breasts are used and the breasts are only brine or marinated, not cooked but rather in there raw state. I prefer duck to be served rare to med-rare however this is the exception at medium. Now that the breasts have dried out a bit it is time to gently smoke them. Smoking of the duck can be done in a gas oven, smoker or even on the grill and the process is simple. It is important to remember we are only kissing the breasts with the sweet aromas of Jasmine Green Tea and sugar and not smoking them to final fare, that is where the grill meets the hoisin glaze in the next and final step. But first it is time to Tea Smoke the duck breast. I learned this technique over 20 years ago and was surprised at how well it worked, first line the bottom of a gas oven with a metal cookie sheet, turn oven to 500 degrees for 30 mins to be sure the baking sheet has come to temp, Brush the duck breasts fat side with a bit of sesame oil, place the duck breasts skin side down directly on the middle rack of the oven and now comes the magic. Take one cup of Green Jasmine Tea leaves and 1 cup of Raw Sugar mixing the blend well now very carefully place the blend onto the hot baking pan in the oven and close the oven door, wait about 2 mins until smoke begins to develop then turn the oven off and allow the duck breasts to sit in this tea smoked sauna for 15 mins.

 This technique is best in a commercial kitchen with the hood fan on for obvious reasons do  not try this in your homes kitchen unless it is commercial quality with a very good hood. OK, after the 15 mins remove the duck and place aside, clean the oven by removing the sheet pan the sugar and tea burned on. Now back to the duck breasts, the breasts should have a slightly golden color to them and smell like something you have never smelt before, imagine the smoky sweet aroma with the sesame.  The glaze is simple  1 tsp Hoisin,  1/2 tsp, 5 spice and  1/2 cup water. Combine the three and mix until all is incorporated now gather the duck, glaze, basting brush and head to the grill. At this point the duck has reached about 100-110 degrees (Rare) so the grill time is only long enough to caramelize the hoisin glaze meaning the sugars have burned or cooked leaving the breast skin and fat crisp and beautiful as pictured below which takes about 3 mins per side or 5-6mins total. Presentation is up to you because once you taste the duck and some of the Napa Wasabi Slaw your buds will be taking you on a journey of its own.

I have much to share so stay tuned, until then "Think Good Thoughts & Smile"..