Smoke that Duck

I’m not sure how old I was when I discovered just how much I love ducks. 

To be honest, I’m not really keen on birds. Don’t get me wrong I love nature and animals, but birds per se, aren’t up there on my “oh, look at that amazing eagle” list. 

Ducks though, well ducks are different. 

I love ducks. They’re absolutely wonderful. I love the way they waddle, the way they honk and I love the way they taste...

So in homage to the incomparable duck, we’re going to smoke some…

GETTING READY TO SMOKE THAT DUCK!

INGREDIENTS

• 4 duck breasts

• 1 packet Salivate! Smoking Spices

• 1 red onion

• 2 - 3 juicy oranges

• large packet of rocket

• honey

• almond flakes

• persian fetta

• extra virgin olive oil

• sea salt

METHOD

• Score the skin of each duck breast

• Line a saucepan with alfoil and place the smoking spices in the pan. top with a vegetable steamer, put the lid on and heat the covered pan until it starts to smoke

• Place the breasts skin side up into the steamer. Put the lid back on and let the smoke do its job. After a couple of minutes turn the heat off and leave the lid on, so that the duck can continue to smoke for about 5 minutes

• Meanwhile, grab your oranges, peel them and remove the white pith. Cut them into segments and place them in bowl and drizzle honey on them. I use at least half an orange per person and keep a half for the dressing.

• Now, heat a frying pan or bbq over a medium heat - you don’t need oil because the duck skin produces plenty of fat -  add the duck skin side down and allow the fat to render down for about a minute to colour the skin to a nice golden brown. Turn it over and leave it in the pan until you are happy - for me about 3 or 4 minutes depending on size. You have to cook it to your liking. For me it has to be quite pink in the middle. Don’t overcook it though or you won’t get that wonderful smoky taste sensation. Take off the heat and allow the duck to rest for a couple of minutes

• The dressing is easy - squeeze the orange into a bowl, add the olive oil and some salt and whisk until it’s emulsified.

• To serve - place your honeyed oranges into the centre of a swerving plate and top with the salad greens and onion. There will be some honeyed juice from the oranges and I like to add a little to the vinaigrette for a bit of a punch. Give it a good whisk. Now dress your salad - not too much because you don’t want it to get soggy. Leave a little aside

• Sprinkle some almond flakes over and break up the persian fetta to your liking. Thinly slice the duck breasts and arrange on the salad. Drizzle the reserved dressing around the outside of each plate and serve.

This is so fresh, delicious and perfect for a light Sunday lunch.