Asian Tea Glazed Duck and Black Garlic

Happy New Year! Our first recipe of the decade is this Asian Tea Glazed Duck Breast. Exceptional enough for a Lunar New Year's or Valentine's Day feast and easy enough for a quick weeknight dinner, the glaze features our Asian Tea Rub with pine smoked lapsang souchong tea. The robust smoke is balanced with orange and honey in the glaze for remarkable flavor. It's great on pork ribs and chicken too!

Side Note! For those of you who have been waiting, our porcini pieces are back in stock :-) With powerful umami flavor, these "little pigs" ramp up the flavor in soups and sauces.

Black Garlic is the ugly duckling of spices that tastes like nirvana. Sticky, hard to handle, visually unappealing? Yes. But trust us, it is amazing. Gone is the acrid bite and in-your-face intensity, but all the mellow undertones remain with a caramel-tamarind richness that comes from fermenting the bulbs. Use it as you would roasted garlic, processed into a paste or studded into roast vegetable dishes. Try a black garlic butter on your next steak or crostini. We're wild about it!

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