Before I get onto my dish I would just like to mention that I have been nominated for The Observer (English Broadsheet) Food Blog of the year. If you would like to add your support click on the link. Observer Food Awards, you don’t need to fill in every category, just the relevant ones you can answer.
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.[purerecipe]
- 2 Duck Breasts
- 2 Heaped Tbsps Light Brown Sugar
- 2 Heaped Tbsps Tea Leaves
- 500g Tomatoes, fresh or tinned
- 100ml White wine Vinegar
- 100g Sugar
- Two. Chilli
- 1 Tsp Ginger
- 2 Cloves, crushed. Garlic
- 1 Tbsp chopped. Basil
- 2, any variety, quartered. Pears
- 50g Butter
- 50g Sugar
- 100ml Balsamic Vinegar
- 2 Tbsp Mango Puree
- 1/4 Tsp Cayenne Pepper
- 2 Tbsp. Apple Jucie
Tomato Chilli Jam
Mango and Balsamic Dressing.
- Follow the guidelines above for the duck or whatever you choose to smoke. It can be served warm or cold.
- Heat the butter and sugar in a pan, add the pears and cook over a medium heat for 10 minutes. Turning occasionally. Don't let the butter burn!
- For the tomato jam, place all the ingredients in a pan. Bring to the boil and cook down until sticky, about 20mins. If you have jam sugar, use that as the pectin will help the jammy consistency.
- For the dressing, again mix all the ingredients together and season to taste.