Tea-smoked duck breast with apple coleslaw

Tea-smoked duck breast with apple coleslaw. Photo / Supplied.

Serves four

1/4 cup jasmine rice

1/4 cup jasmine loose tea

1/4 cup brown sugar

3 duck breasts, fat scored

1/4 Chinese cabbage, finely shredded, stored in chilled water

1/2 red onion, thinly sliced and stored in chilled water

1 apple, julienne

1 carrot, peeled and julienned

1/4 cup currants, soaked in jasmine tea till plump, then drained

3 tbsp chopped coriander

3 tbsp chopped mint

1 lemon, zested and juiced

1 cup mayonnaise

3/4 cup rice vinegar

125g liquid honey

1 Line a smoker with foil. Mix the rice, tea and brown sugar together and scatter over the foil. In a cast-iron frypan, on a light heat, fry the seasoned duck skin side down until crispy and golden. 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.

2 In a mixing bowl combine the rest of the ingredients. Place a spoonful of coleslaw on a platter and thinly slice the duck, lay it over the coleslaw and spoon over any residual juices.