Recipe - Jasmine Tea Smoked Duck Breast With Roasted Salsify And Bro

4 Duck breast; completely
trimmed
; at 180g
50 ml Soy sauce
20 g Fresh ginger; finely chopped
2 tablespoon Rice; ordinary and
; uncooked
1 tablespoon Sugar
2 tablespoon Jasmine tea
300 g Broad beans; shelled
(frozen,
; optional)
300 g Salsify; peeled
150 g Good gravy
20 g Butter
1 Sprig rosemary and thyme;
chopped
Salt and pepper

Marinate the duck breasts in the soy and ginger for 2 hours, season with
salt and pepper and seal in a hot frying pan with a little vegetable oil.

Mix the rice, sugar and jasmine tea and place on a piece of aluminium foil
in the bottom of a wok. Place the duck breasts on a round wire rack on top
of the tea mix with about 12 inches of a gap and cover with a lid or
another piece of aluminium foil. Smoke on low heat for about 1015 minutes.
If you prefer the duck breasts more done, finish them in a preheated oven
on 180C/gas4, otherwise the smoking flavour becomes too intense.

When peeling the salsify, put it straight into lemon water as it goes black
otherwise. Cut at a slant into One half inch thick pieces, colour in a frying
pan with a little vegetable oil and roast in a hot oven for 510 minutes.
Add the broad beans, butter and herbs, season with salt and pepper and
gently heat until the broad beans are cooked. Arrange the vegetables on the
plate with the cut or sliced up duck breasts on top and the warmed gravy around.

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