We’re celebrating Lunar New Year with chef Jenny Dorsey’s Earl Grey-Sichuan Pepper Duck! Citrusy and tongue-tingling Sichuan peppers combine with rich bergamot-flavored Earl Grey tea leaves and warming allspice to make a crust that infuses the duck with flavor and crisps up as the duck is seared, then roasted. While the duck breasts cure, the carcass is used to make a fragrant stock that is delicious for sipping, or thickened into a jus to ladle over the sliced duck.
for 2 servings
Early Grey-Sichuan Pepper Duck Breast
Estimated values based on one serving size.