English Breakfast Tea Smoked Duck Breast Salad

Ingredients:  

• 1 x duck breast
• 500g Wood chips for smoking
• *6 x English Tea Shop’s English breakfast tea bags
• 35g watercress
• 1 orange, or blood orange if in season
• 1 head of chicory
• 70g radicchio or castelfranco
• 70g rocket
• 30g pine nuts (toasted)
• 30g chopped hazelnut
• 150g of tenderstem broccoli
• 1 bunch flat leaf parsley, picked
• 6 radishes to garnish

Dressing:

• Juice from the orange
• 1tsp sherry vinegar
• 3tsp good quality olive oil
• Salt & pepper

Method:

• Find a deep baking tray and a cooling rack that fits within the tray and can sit on the top of  the wood chips
• Place the wood chips and tea leaves into the bottom of the baking tray
• Score the fat on the duck breast
• Place the baking tray on a BBQ or hob and let the wood chips catch fire gently so that it starts  to catch fire. Blow out the flames and place the duck breast, fat side up, on the cooling rack.  Cover the duck with a layer of baking paper and then cover the tray fully with foil making  sure no smoke can escape
• Allow the duck breast to smoke for 10–15 minutes or until the fat is nicely coloured 6. Remove the duck breast, in a frying pan on the hob on a gentle heat render down the fat for  a further 10 minutes before finishing off in the oven at 160 for 5 minutes
• Leave the duck breast to rest
• Pan sear the tenderstem and leave aside
• Toast the pine nuts on a gentle heat in a dry pan until brown, save some for the garnish 10. Chop the hazelnuts
• Segment the orange and squeeze any juice into the dressing bowl
• Make the dressing by mixing all the ingredients together in a bowl
• Wash all the salad leaves and pick the parsley
• Place all leaves in a bowl, mix through the nuts, orange segments and tenderstem 15. Slice the duck breast into strips and mix through the salad
• Dress the salad, season to taste and mix thoroughly
• Serve on a lovely plate and sprinkle over the pine nuts and thinly sliced radish to garnish
• Enjoy!