IN SEASON TEA SMOKED DUCK BREAST
Duck marinade ❤ Half tsp coriander seeds ❤ Quarter tsp white peppercorns ❤ 3 whole cloves ❤ 25g golden caster sugar ❤ 250g 3oz coarse sea salt ❤ 25g fresh fl at leaf parsley, fi nely chopped ❤ 1 tbsp. fi nely grated lemon zest ❤ 1 broken cinnamon stick ❤ 3 juniper berries
Duck
❤ 2 duck breast fi llets (approximately 200g each)
❤ 125g golden caster sugar ❤ 50g cup loose Ceylon tea ❤ 2 star anise, crushed ❤ 1 tbsp groundnut oil ❤ 25g of butter
Dressing
❤ 2 tbsp sweet wholegrain mustard ❤ 1 tbsp wild honey ❤ Devon apple cider vinegar ❤ Olive oil light/salt & pepper
Duck marinade
1 Finely grind the coriander seeds, cinnamon, juniper, peppercorns and cloves with a mortar and pestle, and then stir together with the sugar, salt, parsley and zest in a large bowl.
Duck
1 Lightly score the duck skin with a sharp knife. Cover the duck breasts in the salt mixture and chill, for 30 minutes. Rinse the duck breasts lightly and dry well.
2 To smoke the duck: line the inside of a large roasting pan with foil and spread with loose tea and top with sugar, and star anise.
3 Place a foil-covered rack inside the roasting tray. Put the roasting pan on top of the stove, centred on one burner. Place the duck breasts on the rack. Heat the pan, uncovered, over a moderate heat until the sugar-tea mixture begins to smoulder, about 3 minutes.
4 Reduce the heat, cover tightly, and smoke the duck for 10 minutes. Remove the roasting pan from the heat.
5 To cook the duck: preheat the oven to 200C/400F/Gas 6. Place the duck in a frying pan with cooking oil over a medium heat.
6 Fry the breasts, skin side down, for 7 minutes. Pour away any excess fat from the pan and add a piece of butter. Turn the breasts over and place in the oven to fi nish cooking for a further 5 minutes depending on the thickness of the duck breast.
7 Remove from the oven, baste with butter in pan, transfer to a plate and allow to rest for 5 minutes before slicing
8 Serve on a plate with seasonal vegetable slices and drizzle with the sweet grain mustard dressing.
Dressing
1 Place honey, mustard, vinegar and oil in a bowl and whisk, season and transfer to a bottle ready for use.
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