Ingredients:

For the Duck Marinade:

• 2 boneless duck breasts, skin on

• 1 tbsp soy sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tsp Chinese five-spice powder

• 1 tsp brown sugar

• 1 garlic clove, minced

• 1 tsp grated fresh ginger

For the Tea-Smoking Mix (for flavor infusion):

• 1 tbsp black tea leaves (like Lapsang Souchong or Pu-erh)

• 1 tbsp raw white rice

• 1 tbsp brown sugar

• Aluminum foil (to line pan if desired)

For the Grilled Veggies:

• 4 baby bok choy, halved lengthwise

• 1 tbsp sesame oil

• Salt to taste

Optional Garnish:

• Sliced scallions

• Toasted sesame seeds

• Drizzle of hoisin or plum sauce

Instructions:

1. Marinate the Duck (1–2 hrs ahead or overnight):

In a bowl, combine soy sauce, Shaoxing wine, five-spice, brown sugar, garlic, and ginger. Rub mixture thoroughly onto duck breasts. Cover and refrigerate for at least 1 hour.

2. Prepare Your Platinum Grill Pan for Tea-Smoking:

• Line the bottom of the pan with foil (optional, for easier cleanup).

• Spread the tea-smoking mix (tea leaves, rice, and sugar) in the center.

• Place a wire rack or trivet inside the pan to elevate the duck above the smoking mixture.

3. Smoke the Duck:

• Heat the pan over medium-high heat until the smoking mixture begins to smolder (you'll see light smoke).

• Reduce to low heat. Place the duck breasts skin-side up on the rack, cover with a tight lid, and smoke for 10 minutes.

• Turn off the heat and let the duck sit inside the covered pan for another 10 minutes to absorb flavor.

4. Grill the Duck and Bok Choy:

• Remove duck and wipe off excess marinade. Pat skin dry.

• Raise heat to medium-high. Sear duck breasts skin-side down in the same grill pan (cleaned or foil removed), pressing gently for even crisping. Grill for about 5–6 minutes, then flip and grill 3–4 more minutes until cooked to medium-rare or medium.

• Remove and rest duck for 5 minutes before slicing.

• Toss bok choy in sesame oil and grill cut-side down for 2–3 minutes until lightly charred and tender.