INGREDIENTS
For the duck;
1 gressingham breast of duck
100g loose earl grey tea leaves
200g oak smoked wood chips
For the salad;
1 blood orange
Hazelnuts blanched
Castell franco
Tardivo
Red vein sorrel
Good olive oil
Calamansi vinegar
Flat leaf parsley
Chervil
METHOD
Score the fat on the duck breast, remove any sinue from the flesh side
in a stove top smoker put the wood chips and tea, get the smoker really hot using a blow torch to set the wood on fire, cover with lid to produce a good amount of smoke and leave on stove on a low heat. Add the duck breast to the smoker and leave for 10-15 mins. Once the duck has changed colour slightly remove from smoker and place skin side down in a cool frying pan on a low heat. Render down the fat on the breast, turn only once to seal off the breast, you are looking for a good rare to medium rare here. Cool in the fridge on a piece of paper towel.
Wash and pick the lettuce.
Toast the hazelnuts, segment the orange retaining the juice. Chop the flat leaf parsley and chervil.
To make the dressing use a splash of the orange juice, 1tsp of calamansi vinegar and whisk in the olive oil until emulsified, add the orange segments, chopped herbs, pinch of Maldon sea salt and toasted hazelnuts.
ENJOY!
