Tea-smoked duck breast with apple coleslaw

NZ Herald 10/10/2010

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Paul Jobin

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¼ cup	Jasmine rice
¼ cup	Jasmine loose tea
¼ cup	Brown sugar
3	Duck breasts, fat scored
¼ cup	Chinese cabbage, finely shredded, stored in chilled water
½	Red onion, 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

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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