-
1
In a shallow glass or ceramic baking dish, combine the tangerine juice with 3 tablespoons of the brown sugar, the molasses, kosher salt, rosemary, tangerine zest and white and black peppers.
-
2
Add the duck breasts and turn to coat.
-
3
Cover and refrigerate overnight, turning occasionally.
-
4
Line a wok and its lid with heavy-duty foil, allowing a 6-inch overhang around both the wok and lid.
-
5
Add the rice, tea and the remaining 2 tablespoons of brown sugar to the wok and stir to mix.
-
6
Set the wok over moderate heat and cook until wisps of smoke rise up from the smoking mixture.
-
7
Pat the duck breasts dry with paper towels and arrange them on a 9-inch round cake rack.
-
8
Carefully, set the rack in the wok over the smoking mixture.
-
9
Cover with the lid and crimp the foil tightly all around.
-
10
Smoke the duck breasts over moderate heat for about 18 minutes, or until the meat is medium rare.
-
11
Transfer the duck to a cutting board and let rest for 5 minutes.
-
12
In a blender, combine the tangerine juice, shallot, vinegar, honey and rosemary.
-
13
Blend until smooth.
-
14
With the machine on, gradually drizzle in the olive oil until the dressing is smooth and slightly thickened.
-
15
Transfer the tangerine dressing to a large bowl and season with salt and pepper.
-
16
Using a small, sharp knife, peel the tangerines.
-
17
Cut in between the membranes to release the sections.
-
18
Carefully remove the skin from the duck and thinly slice the meat diagonally across the grain.
-
19
Add the greens to the large bowl and toss with the dressing.
-
20
Mound the salad on plates and scatter the tangerine sections on top.
-
21
Arrange the sliced duck alongside the salad and serve.
