Tea-smoked duck breast with apple coleslaw
NZ Herald
By Paul Jobin
Ingredients
| ¼ cup | Jasmine rice |
| ¼ cup | Jasmine loose tea |
| ¼ cup | Brown sugar |
| 3 | Duck breasts, fat scored (Main) |
| ¼ cup | Chinese cabbage, finely shredded, stored in chilled water |
| ½ | Red onions, thinly sliced and stored in chilled water |
| 1 | Apple, julienne |
| 1 | Carrot, peeled and julienned |
| ¼ cup | Currants, soaked in jasmine tea till plump then drained |
| 3 Tbsp | Fresh coriander, chopped |
| 3 Tbsp | Fresh mint |
| 1 | Lemon, zested and juiced |
| 1 cup | Mayonnaise |
| ¾ cup | Rice vinegar |
| 125 g | Runny honey |
Directions
- Line a smoker with foil. Mix the rice, tea and brown sugar together and scatter over the foil.
- In a cast-iron frypan, on a light heat, fry the seasoned duck skin side down until crispy and golden.
- Turn the smoker on to high heat, place the duck on a rack above the mixture and smoke for 2-3 minutes, athen remove and rest.
- In a mixing bowl combine the rest of the ingredients.
- Place a spoonful of coleslaw on a platter and thinly slice the duck, lay it over the coleslaw and spoon over any residual juices.