Tea Smoked Duck, Caramelised Pears and Tomato Jam

Steenbergs is delighted to publish this deicious recipe from The Fine Dining at home Recipes blog , created and written by Dave Crichton.

This smoked duck and tomato jam dish came from a load of leftovers. I have been entertaining family all week and had the odd spare salad and duck breast lying around. What could I do with a duck breast? I’ve been wanting to buy a home smoker for ages, but I know you can build one yourself at home. Which is exactly what I did. I even took some more photos to show you all the process.

Firstly you need to protect your pan, so line a pan with double sided foil of greaseproof paper. Next add two heaped tablespoons of sugar(light brown if you can) and the same amount of tea. This is the essential smoke flavouring, I used Lapsong Souchong tea. You can use normal tea, ginger or even wood chippings if you happen to have any. Put your pan on the flame and after about five minutes the sugar will caramelise and the smoke will come from the tea.

Just as the smoke starts to appear, place your duck in a steamer and cover with lid. Smoke for about 10-12 minutes. It will eventually look like picture number two. This recipe works brilliantly with chicken and fish. It does make a mess and a lot of smoke, so open your windows!

Now, if you don’t want the hassle and smell I have found a good cheat! If you heavily salt the duck breast using this tea flavoured salt from Steenbergs. It will produce a close enough alternative.

• Prep Time: 45 minutes
• Cook time: 10 minutes
• Yield: 4 portions
• Allergens: Dairy Free, Gluten FreeLactose Free