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    Title: Tea-Smoked Duck With Chinese Pancakes And Cherry Sauce
Categories: Chinese, Duck, Smoked, Pancakes, Sauces
 Servings: 4

          Tea-Smoked Duck:
     2    Duck breasts
     1 tb Fennel seeds
     1 tb Sea salt
   1/2 c  Jasmine tea
   1/2 c  Uncooked jasmine rice
   1/2 c  Brown sugar
          Chinese pancakes
     2 c  Plain flour; sifted
   3/4 c  Water; hot
     2 tb Sesame oil; for brushing
          CHERRY SAUCE:
     1    Handful cherries; pitted
     2 tb Soy sauce
   1/2 c  Water
   1/4 c  Caster sugar
     1    Ginger piece (1 cm)
     1    Cinnamon stick
     2    Star anise
     2 ts Lemon juice
          To Serve:
     4    Spring onions; sliced into
          -10 cm batons
     1    Carrot; julienned
     2    Long red chillies; seeded,
          -thinly sliced

For the tea-smoked duck, using a sharp knife, score the skin of the
duck with incisions about 2-3 cm apart.

Toast the fennel seeds in a dry frying pan over medium heat until
fragrant. When cooled, mix with the salt and pound in a mortar and
pestle until finely ground. Rub the salt mix over the duck and
marinate for 1 hour in the fridge.

Heat a frying pan over medium-low heat, add the duck, skin-side
down, and cook for 8 minutes, or until the skin has browned and most
of the fat has rendered. Remove the duck from the pan.

Combine the tea, rice and sugar – this is your smoking mixture. Line
a wok with three layers of foil and tip in the smoking mixture.
Place a wire rack on top of the mixture and cover with a
tight-fitting lid. Heat the wok over high heat for 10 minutes or
until smoke starts to form. Quickly open the wok, place the duck on
the wire rack, return the lid, reduce the heat to medium and smoke
the duck for about 20 minutes. Do not open the lid during this time.

Remove the duck, cover in foil and rest for 15 minutes before
carving into thin slices. When cooled, discard the smoking mixture.

For the Chinese pancakes, combine the flour and hot water in a bowl,
stirring consistently until the flour clumps (you may not need to
add all the water). Carefully form into a ball of dough and set
aside until it is cool enough to handle. Knead the dough for 10–15
minutes or until silky smooth. Set aside for 20 minutes.

Tear off chunks of dough to form balls about 2–3 cm in diameter.

Take 2 balls of dough. Brush half of 1 ball with sesame oil and
place the other ball on top. Flatten them together with the palm of
your hand, making sure to keep their shape as two separate discs.
Roll out to form a thin "double" pancake (you want to aim for as
thin as you can get, about 2 mm for each pancake). Do not press on
the rolling pin too hard or the two discs will fuse. Repeat with the
remaining dough.

Heat a non-stick frying pan over low heat. Add a double pancake and
cook for 1–2 minutes. When the two pancakes start to separate, flip
and cook for another 1 minute. Remove and keep warm under a kitchen
towel. Repeat with the remaining pancakes. The pancakes should be
served immediately or they will harden. If this happens, you can
steam for a few minutes to soften.

For the cherry sauce, add all the ingredients to a saucepan, except
for the lemon juice, and heat over medium. When the sauce starts to
bubble, turn the heat to low and simmer for 10-15 minutes, or until
the cherries start to break down. Stir in the lemon juice and remove
from the heat.

To serve, place the duck, cherry sauce, pancakes and carrot, spring
onion and chilli on separate plates and have guests roll their own
pancakes.

Cook's notes:

If you don't have a cherry pitter, you can use a small piping
nozzle. Lay the piping nozzle on a flat surface, with the tip
upright. Place the cherry on the nozzle tip and push down to remove
the pit.

Recipe by Noby Leong

Recipe FROM: https://www.sbs.com.au/

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