This recipe is brought to your courtesy of Chef, Chantelle Louth
4 Gressingham Duck Breasts
1 large Orange
1 bunch thyme, chopped
1 bulb garlic
2 Egyptian Chamomile Citrus tea bags
Sea salt flakes and ground black pepper
For the Smoking Mix: 2tbsp peat chips & 2 Egyptian Chamomile Citrus tea bags
In place of the Peat/Tea Smoking Mix you can use 2 tbsp Apple, Cherry or Maple Wood Chips
1kg Maris Piper Potatoes
6 Spring Onions, shredded
1 bunch chives, chopped
2 Duck legs, confited, and shredded
Curly Kale, cooked
Baby Carrots, cooked
500ml Beef of Veal Stock
150ml Red Wine
Heat a large frying pan until smoking, place the duck breasts skin-side down in the dry pan and allow to carramelize to a nice golden colour. Turn over and cook for just 30 seconds. Remove from the pan. Peel the skin from the orange taking care not to include the white pith and combine the peel, thyme and olive oil and tea bags. Slice the whole bulb of garlic in two and add to the marinade. Add the sealed duck breasts and season. Cover and leave for at least 24 hours in the marinade before smoking.
Either take 2tbsp Wood Chips or Combine the peat chips and the loose tea leaves and place in a heavy bottomed pan (Or a Camerons Smoker). Place on a gas burner and allow to heat up until it starts to smoke. Place an equal size perforated tray on top of the pan and add the duck breasts skin side down. Place a large pan on top and leave to smoke for 20 minutes off the heat. Turn the breasts over and repeat the process for a further 20 minutes. Remove and place in a pre-heated oven and cook for a further 10 minutes until cooked medium. Remove from the oven and allow to rest for 5 minutes.
For the hash, cook the potatoes in boiling, lightly salted water until tender and then mash. Stir in the spring onions, chives and shredded duck meat. Season to taste and shape into rounds, roll in polenta and fry on all sides until golden and crisp.
Bring the stock to the boil, add the wine and reduce by half. Add the honey and check seasoning.
Arrange the Duck hash on a plate with some steamed baby carrots and curly kale. Slice the duck breast evenly and arrange across the hash and vegetables and spoon some of the honey jus over the top.