Bac Ha green-tea smoked duck

Bac Ha green-tea smoked duck

The Food of Vietnam
Alan Benson

My older brother Lewis lives in London, so when he recently came to visit I made him this dish. He was so impressed he demanded I put it on my restaurant menu. I’m glad he did, as it has become a hit with our regulars. You have to make this dish. You’ll be surprised how simple it is to cook.


Quantity Ingredient
1/2 teaspoon cracked black pepper
1 tablespoon light soy sauce
2 teaspoons fish sauce
1 teaspoon sesame oil
2 duck breasts, skin on
2 tablespoons vegetable oil
1 cassia bark stick
2 star anise
40g vietnamese green tea leaves
95g brown sugar
100g uncooked jasmine rice
handful coriander leaves
2 spring onions, finely shredded
2 long red chillies, julienned
2 crisp vietnamese baguettes
light soy sauce, for dipping
sliced red chilli, to serve


  1. In a large mixing bowl, mix together the pepper, soy sauce, fish sauce and sesame oil. Add the duck breasts and coat both sides. Cover and marinate at room temperature for 30 minutes.
  2. Bring a frying pan to medium heat. Add the vegetable oil, then cook the duck breasts, skin side down, for 3 minutes, or until sealed and browned. Remove from the pan and set aside.
  3. Place some foil in a wok, then scatter the cassia bark, star anise, green tea, sugar and rice grains on top. Place a wire rack in the wok and cover with a lid.
  4. Turn the heat to high. When the wok begins to smoke, add the duck breasts, skin side up, and reduce the heat to medium. Cover the wok, then leave the duck to smoke for 10 minutes. Turn off the heat and allow the duck to rest in the wok for a further 5 minutes.
  5. Remove the duck to a chopping board and slice thinly. Arrange on a small platter and garnish with the coriander, spring onion and chilli.
  6. Serve with the baguettes and a side dipping sauce of light soy sauce and sliced red chilli.
The Food of Vietnam
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