Tea-smoked duck breast with apple coleslaw
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- 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.
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