Smoked Tea-Rubbed Duck Breast

  • prep time10 min
  • total time 18 min
  • serves 4

Lapsang Souchong Star tea from DAVIDsTEA with smoked Spanish paprika, chipotle chili powder and onion powder for his Smoked Tea Duck Breast to create a delicious wood-smoked flavour. 

Courtesy of Chef Tawfik Shehata for ZWILLING J.A. HENCKELS.

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Directions for: Smoked Tea-Rubbed Duck Breast


½ cup tea leaves

1 tsp smoked Spanish paprika

1 tsp red pepper flakes

3 clove garlic, minced

1 Tbsp onion powder

1 tsp dark brown sugar

1 Tbsp kosher salt

1 Tbsp olive oil

4 boneless skin-on duck breasts


1. Combine all the ingredients for the rub except the kosher salt and olive oil.

2. Trim most of the fat from the duck breasts leaving a thin covering of fat. Carefully score fat making sure not to cut into the flesh. Pat duck dry with paper towels.

3. Two hours before cooking remove duck breasts from fridge, rub with olive oil and then spice mixture. Wrap tightly and allow to sit for about an hour to come to room temperature.

4. 4. Preheat grill to medium. Season duck with Kosher just before grilling. Grill duck fat side down for 5 minutes, be careful of flare ups due to dripping fat. Flip duck and grill on other side for 3-5 minutes. Duck is best served a little pink inside since there is not a lot of internal fat and it tends to dry out if cooked longer.

5. Let rest for 3-4 minutes. Slice thinly, serve and enjoy!

See more: Duck, Grill, Main


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