Tea-brined duck from Burlap & Barrel

Try this Chinese-style duck infused with irresistibly fragrant aromas: To a medium saucepan, add 2 c water, 1/4 c black tea leaves, 1/4 c sugar, 3 tbsp salt, 2 tsp dark soy sauce, 3 star anise, 1 tsp Burlap & Barrel Royal Cinnamon, a smashed 1-inch piece of ginger, 1 tsp whole cloves, 1 tsp Allspice, and 1 tsp peppercorns (1/2 tsp ground pepper). Bring to a simmer over medium heat and continue simmering for 5 minutes. Let cool, then strain into a large cup. Pat 4 duck breasts (about 24 oz) with paper towels and place in a zip-top bag or other resealable container. Pour in tea mixture and let soak 8 hours (or overnight). When ready to cook, remove duck from bag and pat dry with more paper towels. Let rest at room temperature about 30 minutes. Drizzle 1 tbsp olive oil in a cold cast-iron pan, then add duck skin-side down. Place pan over medium-low heat and cook until skin is brown and crisp, 12-15 minutes. Flip duck and cook on other side until desired doneness is reached (3-4 minutes for medium). Place duck on a cutting board and let rest 15 minutes. Slice, garnish with sliced scallions, and serve with hoisin or soy sauce for dipping.

Recipe by Kristina Cho and shared by Burlap & Barrel.