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Special Ingredients:

Lapsang Souchong Tea

Kimchi

Special Equipment:

None

Recipe:

For the marinade-

1/4 cup rice vinegar

1/3 cup soy sauce

2 tablespoons sesame oil

4 scallions

2 tablespoons fresh ginger

5 cloves garlic

1 pear, skinned and chopped

2 duck breasts

Sesame seeds and an extra scallion for garnish

Chop the scallions, peel and chop the ginger, peel the garlic, and peel and chop the pear. Combine all of those ingredients, plus the vinegar and soy sauce in a blender and pulse until combined.

Place the duck breasts in a non-reactive dish and cover with the marinade. Refrigerate for 1-24 hours.

Once out of the marinade, rinse the duck breasts and pat them dry. Score a crosshatch patter in the skin. Lay the breasts skin side down in a cold, dry pan, and turn the heat on to medium-high. The slow heating of the pan will render duck fat from the skin.

Cook the duck breasts to medium-medium rare doneness. Let them rest for 5-10 minutes before slicing on a bias. Heat a sauce pan off of soy sauce, rice vinegar, and honey, and toss the duck medallions in that sauce.

Serve with kimchi and rice, garnishing with sliced scallion and sesame seeds.

For the rolls-

2 tablespoons dry-active yeast

1 cup of room temperature lapsang souchong tea

1/3 cup olive oil

1/4 cup maple syrup

1 egg

1 teaspoon salt

3.5 cups all purpose flour

Combine all ingredients and knead for 5 minutes. This will produce a soft, sticky dough. Divide into 6-8 portions, roll into a smooth ball, and lay them on a baking sheet lined with parchment paper. Allow to rise at room temperature for 15 minutes. Put these into a 425ºF oven for 12-15 minutes. After 7 minutes, brush the tops with an egg wash and sprinkle with sesame seeds and salt.