Tea smoked duck breast sushi

By ErikStroman

Tea smoked duck breast sushi
Yesterday was the best day I ever worked in a Chinese restaurant, and in the blink of an eye, I have been working there for five months. Hard work has long become a cloud. After all, this is my starting point as a chef and a valuable experience. I went down to the supermarket, bought a lot of things, and invited my friends to have a meal that evening. The dazzling array of sushi was the most praised by my friends.

There is no breast duck in traditional sushi, but my friends can't completely accept that all meat is raw. There happens to be breast duck, which is surprisingly delicious when paired with it. The tea-smoking method gives the duck breast a more fragrant aroma and a beautiful brown color.

Recipe Recommendations

  • duck breast a
  • sushi rice appropriate amount
  • tea 20g
  • rock sugar 20g
  • orange peel a
  • honey appropriate amount
  • soy sauce 5ml
  • salt 2g
  • white pepper 1g
  • spiced powder 1g
  • minced garlic appropriate amount
  • ginger appropriate amount

Steps for Tea smoked duck breast sushi

  • 1
    Marinate the duck breast with soy sauce, minced ginger, minced garlic, white pepper powder, five-spice powder, and salt for half a day.
  • 2
    Steam duck breast on a steamer for 10 minutes until cooked. Take out and dry.
  • 3
    Coat the duck breast with honey and place it in a small bamboo cage.
  • 4
    Put tin foil in a frying pan and mix tea leaves, rock sugar, and orange peel. Place the small bamboo cage on top, cover the lid, turn on high heat, and smoke for 10 minutes.
  • 5
    Cool duck breast and slice into duck slices.
  • 6
    Pinch the sushi rice into shape, place the duck slices on top, and wrap them with shredded seaweed.

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