Chai Smoked Duck Breast on Green Tea Noodle Salad

1. Mix all smoking ingredients together. This smoking mix will be more than you need, however you can store in air tight container and use as required for other smoked dishes.
2. Line smoker or gastronome tray with foil and evenly distribute a thin covered layer of smoking mix
3. If using a gastronome dish use an elevated rack or prop the rack up in each corner by using small ramekins
4. Dry duck with paper towel and lightly score with knife.
5. Place duck on rack over smoking mix, skin side up, cover with lid and place over burner on moderate heat.
6. Once mix starts smoking turn down heat to avoid burnt caramel smoke. Leave in for approx 10 minutes or till desired smokiness.
7. Once duck breast has a lovely tan remove and cool. (This will not cook the duck totally through, however it will with seafood.)
8. Grind sea salt, star anise and cardamom together in a mortar and pestle.
9. Rub ground spices over duck skin and place duck, skin side down in a cold pan , turn on flame and fry till fat renders down a bit and skin is lovely and crispy.
10. Finish in hot oven if necessary
11. Remove from oven and rest a little before serving

To make noodle salad

1. Cook noodles according to packet instructions and run under cold water to cool.
2. Mix all salad ingredients together in a bowl and lightly dress just before serving
3. Place sliced duck breast on top of noodle salad and serve
4. For an optional finishing touch I use some fresh pomegranate seeds when in season and a drizzle of pomegranate molasses