Full Recipe
Author
Kristina Cho |
Description
"Chili House in the Inner Richmond District of San Francisco makes one of the best ducks I've ever had. While most people call in advance orders for the restaurant's Peking duck, I opt for their tea-smoked duck instead. It's equally succulent, with crispy skin and an earthy, complex flavor. Making a similar version at home is surprisingly simple when you use duck breasts, which are much more manageable than an entire bird. Instead of smoking, a potent brine of black tea steeped with spices permeates the duck and keeps the meat incredibly juicy as it cooks. The key to cooking duck breast properly at home is to not rush the process."Excerpted fromChinese EnoughbyKristina Cho(ArtisanBooks). Copyright © 2024. Photographs byKristina Cho.See more from Kristina at eatchofood.com and @eatchofood
