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Home > Recipes > Tea-smoked duck breast with apple coleslaw

Tea-smoked duck breast with apple coleslaw

Paul Jobin

Publication: NZ Herald

NZ Herald

Ratings: 5.0 / 5 FROM 1

Tea-smoked duck breast with apple coleslaw

5.0 / 5 FROM 1

Ingredients

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

Directions

  1. Line a smoker with foil. Mix the rice, tea and brown sugar together and scatter over the foil.
  2. In a cast-iron frypan, on a light heat, fry the seasoned duck skin side down until crispy and golden.
  3. 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. 
  4. In a mixing bowl combine the rest of the ingredients.
  5. 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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http://www.bite.co.nz/recipe/4798/Teasmoked-duck-breast-with-apple-coleslaw/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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