You will not be surprised to read that this is yet another recipe of Anna Gare's.
My smoking technique was not done as Anna describes in the recipe and I suggest you don't follow my method!
I did not have wood chips or a smoker, instead I heated up this gorgeous mix of chai tea, sugar and rice in our baby weber Q.
It certainly produced some lovely smoke but our bbq doesn't seal so our duck did not really retain that smoky flavour. I would love to buy a smoker and have a real crack at it.
After smoking the fat was rendered down and the duck breast finished in the oven.
Served with the salad of soba noodles, fresh enoki and shitake mushrooms, capsicum, spring onion, snow peas, basil and coriander.
The dressing consisted of mirin, rice wine, garlic, ginger, sesame oil, soy and sweet soy.
The whole dish is then drizzled with some pomegranate molasses.
It was certainly beautiful in taste and looks.