Smoking duck with tea is an Asian tradition. This recipe uses a fragrant brew of Darjeeling tea, fresh ginger, and star anise for roasting rather than smoking. The tea brine gives the duck a dark, smoky flavor. My favorite way of roasting the duck is in the La Caja China box roaster. The duck comes out a beautiful mahogany color and is succulent and moist, with a smoky taste and a crisp skin. An Asian-influenced basting sauce is used as a mop a few times over the course of roasting. Tea brine can be made with other black teas, such as oolong or Earl Grey. It can also be used for roasted chicken or even pork.
Turn humble onions into this thrifty yet luxe pasta dinner.
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This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.