A masterclass in smoking duck breasts the Sichuan way, but with used teabags

When I worked at River Cottage HQ, we used to smoke duck, rabbit and fish in a smoker made out of an old bread bin. It always felt like an exciting and alchemical way to cook, yielding incredible results, and it’s so simple, not least because food has been smoked since we first learned to cook over fire. Today’s recipe is my simple take on Chinese zhangcha duck, River Cottage-style and with a zero-waste twist by using spent teabags as the perfect fuel. Continue reading…
http://dlvr.it/TSWw8h