English Breakfast Tea Smoked Duck Breast Salad
To feed 2:
1 x duck breast
500g Wood chips for smoking
6 x ETS English breakfast teabags
35g watercress
1 orange, or blood orange if in season
1 head of chicory
70g radicchio or castelfranco
70g rocket
30g pine nuts (toasted)
30g chopped hazelnut
150g of tenderstem broccoli
1 bunch flat leaf parsley, picked
6 radishes to garnish
Dressing:
Juice from the orange
1tsp sherry vinegar
3tsp good quality olive oil
Salt & pepper
Method:
- Find a deep baking tray and a cooling rack that fits within the tray and can sit on the top of the woodchips
- Place the woodchips and tea leaves into the bottom of the baking tray
- Score the fat on the duck breast
- Place the baking tray on a BBQ or hob and let the woodchips catch fire gently so that it starts to catch fire. Blow out the flames and place the duck breast, fat side up, on the cooling rack. Cover the duck with a layer of baking paper and then cover the tray fully with foil making sure no smoke can escape
- Allow the duck breast to smoke for 10–15 minutes or until the fat is nicely coloured
- Remove the duck breast, in a frying pan on the hob on a gentle heat render down the fat for a further 10 minutes before finishing off in the oven at 160 for 5 minutes
- Leave the duck breast to rest
- Pan sear the tenderstem and leave aside
- Toast the pine nuts on a gentle heat in a dry pan until brown, save some for the garnish
- Chop the hazelnuts
- Segment the orange and squeeze any juice into the dressing bowl
- Make the dressing by mixing all the ingredients together in a bowl
- Wash all the salad leaves and pick the parsley
- Place all leaves in a bowl, mix through the nuts, orange segments and tenderstem
- Slice the duck breast into strips and mix through the salad
- Dress the salad, season to taste and mix thoroughly
- Serve on a lovely plate and sprinkle over the pine nuts and thinly sliced radish to garnish
- Enjoy!
Recipe by Social Pantry
socialpantry.co.uk