SMOKED DUCK BREAST WITH ORANGE SALAD
Smoking introduces flavour into the meat. The addition of crushed green peppercorns in the fuel for smoking imparts a sweet fragrant aroma to the duck. Orange segments complement the rich taste of duck in this salad. Serves 4.
Ingredients
2 duck breasts
A. 1 bay leaf
1/2 teaspoon black peppercorns, crushed
1/2 teaspoon rosemary
4 teaspoons brown sugar
2 teaspoons honey
2 teaspoons port wine
2 teaspoons brandy
2 oranges, peeled and segmented
2 tablespoons lemon grass dressing
1 teaspoon green peppercorns
FOR SMOKING
1 bay leaf
10 juniper berries
2 tablespoons brown sugar
1/2 teaspoon rosemary
1 star anise
pandan leaves
lemon grass
1 clove
2 teaspoons black peppercorns
1 cup wood of chips or coarse sawdust (do not use chips from a resinous wood)
Method
1. Mix ingredients A together and rub over the duck breasts. Marinate for a day.
2. Burn the fuel and place in a smoking oven. Alternatively, place the burning fuel in an old wok and the duck on a rack and cover with a lid. Smoke for 10 minutes and allow to cool in the oven.
3. When cool, remove and slice thinly.
4. Arrange duck and orange with some leafy vegetables on a plate. Sprinkle with lemon grass dressing and green peppercorns.
LEMON GRASS DRESSING
1 stalk lemon grass, crushed
3 parts olive oil
1 part lemon juice
salt and pepper
