Tea Smoked Duck With Mustard Fruits And Balsamic Jelly - cooking recipe

Ingredients

2 None duck breasts, trimmed
2 tbsp salt
1 tbsp brown sugar
1 tbsp Sichuan or black peppercorns, crushed
None None FOR THE BALSAMIC JELLY
1 cup red wine
1 cup balsamic vinegar
2 tbsp brown sugar
1 tbsp powdered gelatin, soaked in 1 tbsp cold water for 5 mins to bloom
None None FOR THE MUSTARD FRUITS
4 oz candied citrus peel
4 oz glace cherries, chopped
2 None apples, peeled, cored, diced
1/2 tsp black peppercorns
1/2 tbsp whole grain mustard
1/2 cup granulated sugar
1/4 cup red wine vinegar
2 None bay leaves
None None FOR THE TEA-SMOKING MIXTURE
1 tbsp Sichuan or black peppercorns
1 tsp salt
4 tbsp brown sugar
1/2 None orange, zested
2 tbsp jasmine rice
3.5 oz jasmine tea leaves
None None TO SERVE
1/2 loaf ciabatta, cut into 1/4 inch-thick slices
2 tbsp extra virgin olive oil, plus extra for drizzling
None None balsamic glaze, for drizzling
None None watercress, for garnish

Preparation

Place duck breasts, skin-side down, on a piece of foil. Rub with salt, sugar and peppercorns. Wrap foil around duck then place a heavy weight on top. Refrigerate overnight.
Meanwhile, to make the balsamic jelly, combine wine, vinegar and sugar in a small saucepan. Bring to a boil. Cook until reduced by 1/2. Remove from heat and whisk in gelatin. Grease a small rimmed baking tray. Pour mixture into prepared tray. Chill overnight.
To make the mustard fruits, combine all ingredients in a saucepan along with 1 cup water. Bring to a boil then reduce heat and simmer for 40 mins. Let cool then remove bay leaves.
Preheat oven to 350\u00b0F. Unwrap duck breasts. Rinse under cold water and thoroughly pat dry. Place a nonstick frying pan over high heat for 2 mins. Reduce heat to lowest setting. Place duck, skin-side down, in pan. Let render for 6 mins.
Pour out duck fat from pan. Return duck to pan and let render for 8 mins, or until skin is nice and crispy.
Line a wok with foil. Fill with tea smoking ingredients. Place a wire rack on top of the wok and lightly brush with oil. Place wok over high heat and heat for 2 mins, or until smoke forms. Place duck, skin-side up, on rack. Place a lid or bowl on top to contain smoke. Smoke duck for 6-8 mins. Slice as thinly as possible.
Meanwhile, to make the ciabatta toasts, brush bread with oil on both sides. Bake for 3-4 mins. Turn slices over and bake for 3-4 mins, or until toasted.
Drizzle balsamic glaze over each serving plate. Place a toasted ciabatta slice on each plate then arrange some mustard fruits and a few duck slices on top. Dice balsamic jelly then place some on top of duck. Sprinkle with watercress and drizzle with extra virgin olive oil.