Preparation Time: 15 minutes
Cooking Time: 15 minutes
2 x 200g duck breasts, skin on
1 tablespoon black tea leaves
1 tablespoon herbal tea (eg an earthy, spicy herbal tea such as cardamom and cinnamon)
2 tablespoons dried orange peel
4 tablespoons jasmine rice
2 tablespoons brown sugar
4 star anise
Christmas Spiced Pickled Cherries
4 cardamom pods
1 cinnamon stick
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ cup (60ml) red wine vinegar
1/3 cup (50g) fresh or frozen cherries, pitted and halved
- Line a wok or stir-fry pan with two pieces of heavy duty foil. Place smoking mixture on top, mix to combine and place over high heat. Place a rack in the wok and duck breasts, skin side up, on top. Cover with a lid or tightly with foil. Once it starts to smoke, reduce heat to low and continue to smoke the duck breasts for a further five to ten minutes.
- Meanwhile, prepare Christmas spiced pickled cherries by bruising cardamom, cloves and cinnamon in a pestle and mortar. Add to a small saucepan with nutmeg, ginger, red wine vinegar and cherries, bring to the boil then simmer for four minutes. Set aside to cool.
- Remove duck from wok and place skin side down in a cold frying pan. Place pan over medium heat and cook for 6 to 8 minutes or until the fat renders and the skin is crisp. Turn and cook for a further one to two minutes. Rest in a warm place for five minutes.
- To serve, thinly slice each duck breast into twelve slices. Place one slice on each serving spoon and top with a cherry half.