Ingredients

• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon light soy sauce
• 1/2 tablespoon fish sauce
• 1 teaspoon sesame oil
• 2 duck breasts, skin on
• 2 tablespoons vegetable oil
• 1/2 cup of Vietnamese green tea
• 1/2 cup brown sugar
• 1/2 cup of jasmine rice grain
• 1 cassia bark stick
• 2 star anise
• 2 spring onion, thinly sliced on diagonal
• 2 long chiles, julienned
• 2 baguettes
• Handful fresh coriander (cilantro) leaves
• Light soy sauce and chile, for dipping

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Instructions

1. In a large mixing bowl, combine pepper, light soy sauce, fish sauce, and sesame oil. Stir and coat the duck and marinate for 30 minutes. Bring a fry pan to medium heat, add oil, then sear and brown the duck breasts skin-side down for 3 minutes. Remove and set aside.
2. Place some foil in a wok, add green tea, sugar, rice grains, cassia bark, and star anise. Place a wire rack in the wok and cover.
3. Turn heat to high until the wok begins to smoke. Now add the duck breasts skin-side up and reduce the heat to medium. Cover then allow to smoke.
4. Turn off heat and allow the duck to rest in the wok for a further 5 minutes.
5. Thinly slice the breasts, garnish with a combination of spring onions, chile, and coriander.
6. Serve with baguette and soy/chile dipping sauce.