Marinate the duck by rubbing in dry marjoram, salt and pepper.
To smoke the duck, take a wok and line it with 3 layers of aluminium foil. Place tea, rice and sugar in the foil and place on a high heat and wait till it starts to smoke. Place duck skin side down in a bamboo steamer (make sure it’s big enough to fit over the top of the smoking bits). Cover with a lid and smoke for 3-5 minutes.
For the cabbage, finely chop the onion and place in a pot on medium heat along with butter and ground all spice, cook for 5 minutes or until onion is caramelised. Finely slice the red cabbage. Deglaze the pot with riesling, then add cabbage, raisins and red wine vinegar. Stir and cook with a lid slightly ajar for about 20 minutes, or until the cabbage is soft. Season to taste.
To cook duck, place duck breasts skin side down in a large cold non-stick pan. Place on a medium heat and begin to cook from cold (this will allow the fat to render). Once the skin is browned and crispy, and the duck is cooked about 2/3 of the way through, turn over and cook on the other side for just a couple of minutes. Remove duck and set aside to rest, under some foil to keep warm. Keep the fat in the pan.
For the apple sauce, drain off all but 5 tbsp of the duck fat from the pan. Peel, core and chop the apple. Place apple in pan with the rendered duck fat and cook on high until the apple is soft and caramelised well. Add chicken stock and riesling, scrape the bottom of the pan to lift up any caramelised bits. Once simmering, cook until liquid is reduced by 1/2 and blend using an hand blender until smooth. Season to taste.
For caramelised apples, pan fry cubed granny smith apples in butter with a pinch of salt until softened and carmelised.
Boil the new potatoes in salted water. Chop the parsley for garnish.
To serve, place cabbage and potato in bottom of deep plate. Top with slices of duck breast, caramelized apple and some apple sauce around the outside. Finish with a sprinkle of chopped parsley.
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