Smoked duck breast with cherry and pomegranate salsa
Smoked duck breast with cherry and pomegranate salsa
INGREDIENTS
dry marinade
1 cup rock salt
1 cup brown sugar
¼ cup szechuan pepper
4 x 220g duck breasts, skin on
smoking mix
20g english breakfast tea
20g chamomile tea
zest of 2 oranges
zest of 2 limes
180g (1cup) rice
200g (1cup) brown sugar
2 star anise
2 cardamom pods
1 cinnamon quill, broken
salsa
1 pomegranate
3 tablespoons olive oil
1 tablespoon pomegranate juice
1 tablespoon pomegranate molasses
200g cherries, pitted, halved
1 eschalot, finely chopped
¼ cup chives, cut into match sticks
60g baby english spinach, to serve
METHOD
Dry marinade – place rock salt, brown sugar and Szechuan pepper into a large bowl, mix well to combine. Add duck breast and coat. Let stand in fridge for 2 hours. Wash marinade off under running water and dry well.
Smoking mix – Combine all ingredients in a medium bowl. Set aside until required.
Meanwhile to make salsa, pod your pomegranate separating the seeds from the juice, retain 1 tablespoon of pomegranate juice for the dressing.
Place olive oil, juice and molasses in a large mixing bowl, mix well to combine. Add cherries, pomegranate seeds, eschalots and chives. Mix and set aside.
To smoke duck, place a large wok lined with foil over a medium heat.
Add smoking mixture in the centre of the wok evenly, followed by a wire rack sitting about 1 inch above the smoking mixture.
When your mixture starts to smoke place duck breasts skin side down for 4-5 minutes. Turn over the duck and cook for a further 4-5 minutes. Remove from the wok.
Heat a large frying pan on a medium heat, place duck breasts skin side down, cook for 5-6 minutes or until skin is golden brown and crisp and your duck is cooked to you liking.
Remove from heat and rest for 5 minutes before serving.
To serve, divide spinach among 4 main plates, place duck on top of spinach (carve the duck if desired), top with cherry and pomegranate salsa.
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