To hot smoke duck we use Manuka wood chips to cover the surface of a domestic-size smoker and create heat to make the chips smoke. This method of smoking is known as hot smoking. The duck is cooked and smoked at the same time and is not a method of preservation. A home smoker is relatively inexpensive to buy and available at kitchen shops and camping stores.

 

Ingredients

1.120g {4} duck breasts {skin on]

Brine {recipe following}

1 +1/4 cups (or enough to cover base of smoker) Manuka wood chips

methylated spirits

18 – 24 Roasted Mustard Cherries

6 – 8 small handfuls of salad greens

 

Trim duck breast of excess fat but leave skin on. Place Brine into a bowl, add duck breasts. Cover and place in refrigerator for a minimum of 6 hours or overnight.

Remove from Brine and pat duck breasts dry. Score skin with a sharp knife being careful not to penetrate flesh.

Lightly spread wood chips over the smoker tray. Place cooking rack over smoker tray. Place duck breasts, skin side up, on cooking rack.

Place burner dishes on firm ground (or the unlit flat plate of a barbecue) and half-fill dishes with methylated spirits. Light the meths and place smoker over burners. Place lid on smoker, two bricks on top of lid and smoke duck for 12-15 minutes, without lifting the lid, until meths has evaporated and duck is medium-rare. Start the timing from when you first see smoke escaping from the sides of the smoker. Very carefully remove the lid as it will be very hot.

Remove duck from smoker, place onto a plate, and cover plate with a tea towel tucked under plate. Rest duck for 5 minutes.

Slice duck breasts slightly on the angle, aiming for 8- 10 slices per breast, and as you slice reform duck into breasts.

On individual plates or a platter arrange duck with Roasted Mustard Cherries and salad greens. Drizzle plate or platter with reserved syrup from Roasted Mustard Cherries. Refrigerate left over duck for up to two days to serve cold in a salad.

Brine

Makes 1.350l

5 cups water

½ cup flaky sea salt

5 tablespoons brown sugar

Place water into a jug, add salt and sugar and stir until dissolved.

Roasted Mustard Cherries

Makes 410g/75-80 cherries

Clever chef Julie Le Clerc first gave me the idea of roasting dried fruit using this method.

170g (1 cup) dried cherries {imported from California and available in Alison's Pantry at New World supermarkets}

1 teaspoon mustard powder

1 ½ teaspoons yellow mustard seeds

1/4 teaspoon salt

2/3 cup brown sugar

1/2 cup white wine vinegar [we use chardonnay vinegar}

1 ½ cups pinot noir

Preheat oven to 180°C.

Place cherries into a small roasting tray and sprinkle with mustard powder, mustard seeds, salt and sugar. Pour vinegar and pinot noir into roasting tray and gently toss ingredients together.

Place into oven and roast for 10 minutes. Remove from oven and once again gently toss together. Place back into oven and cook for a further 10 minutes or until cherries are just beginning to darken in colour. Remove from oven and toss again. Return to oven and cook for a further 10-12 minutes or until liquid is syrupy.

Cool and transfer to an airtight container. Cover and store in refrigerator for up to 2 months. Be careful that hands or a dirty utensil do not go into container at any time.