Chef Jaime Mestan creates a Tea-Smoked Duck with Honey-Lemongrass Sauce

Chef Jaime Mestan, the Regional Culinary Director for North America at Griffith Foods, presents a culinary delight: Tea-Smoked Duck with Honey and Lemongrass, balancing flavors, and techniques. Watch as this presentation of new techniques and the delightful blending of flavors fosters a greater appreciation for the culinary craft.

The process begins with a brine made of lemons, kosher salt, black peppercorns, and honey. The duck is left in the brine for a minimum of three hours, preferably overnight, ensuring tenderness and flavor absorption. After brining, the duck is dried, preparing it for the smoking process.

The smoking medium, which includes jasmine rice, brown sugar, five-spice, star anise, loose leaf jasmine tea, and kaffir lime, is a key element in creating the smoky essence of the dish. To keep the smoker clean, Chef Mestan suggests using aluminum foil.

The result is a beautifully smoked duck with a subtle smoky aroma. Chef Mestan then demonstrates how to create a honey lemongrass sauce, blending garlic, lemongrass, chili flakes, vinegar, white raw honey, and sesame oil.

The dish is completed by thinly slicing the rested duck and garnishing it with bee pollen. 

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