Tea Smoked Long Island Duck

One of the featured courses at our recent seven-course Chef's Social Club: A Gastronomic Exploration of Tea with Palais des Thés -- Tea smoked Magret of Long Island Duck and Confit Legs! This method of smoking duck with tea leaves originated in the Sichuan province of China and has since been adapted by Western cuisines. We served the duck with Red Thumb Fingerling Potatoes, Swiss Chard, and a Blueberry Jus, pairing it with Palais des Thés' Golden Yunnan Chinese Grand Cru Black Tea. Each dish was paired with a tea tasting. 

Chef's Social Club is a bimonthly series of intimate tastings in our iconic Rotunda. Hope to see you at our next one!