Chef: Steve Gudzinski, Bell Tower Restaurant, Booie Range
Suggested wine accompaniment: Cranes Marsanne

Ingredients

• 2 boned muscovy duck breasts
  (skin on)
• 1 tsp sea salt flakes
• 1/2 tsp freshly milled dehydrated green pepper
• 10g star anise
• 10g dried orange zest
• 250g brown sugar
• 1 juice of orange

Vegetables

• 80g carrots, julienne
• 90g red capsicum, julienne
• 100g snowpeas, julienne
• 50g leek, julienne

Glaze

• 60g brown sugar
• 60ml duck stock
• 100g fresh orange juice
• 100g charddonay
• 1/2 tsp saffron
• 1 tsp diced orange zest
• 15g halved green peanuts

Method:

Score skin of duck breasts; rub with salt, pepper and orange juice.

Prepare a smoker with foil on the base of a saucepan, then insert a wire rack, sprinkle in a mixture of ground star anise, dried orange zest and brown sugar.

Place the duck breasts skin side up on to the wire rack. Cover with foil and place on high heat. As soon as light puffs of smoke begin to plume, reduce heat to medium and cook for 12 minutes.

To make glaze, heat saucepan, add brown sugar and as soon as it begins to caramelise add and combine the remaining ingredients. Then reduce to light syrup.

When duck is cooked, remove from heat and rest for five minutes.

To serve, slice the duck breasts lengthwise and place on a bed of freshly steamed julienne vegetables. Spoon glaze over and around the duck, then garnish with Italian parsley.

Serves 2

 
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