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Recipe courtesy of Saltwater Cafe and Bar.Serves two
1 duck breast
1 feijoa, peeled and sliced
1 buffalo mozzarella, thinly sliced
Handful of lettuce leaves
Thyme and orange dressing
3 Tbsp orange juice
1 Tbsp white balsamic vinegar
Couple of sprigs of fresh thyme
1 Tbsp honey
Pinch of salt
4 Tbsp olive oil
Balsamic glaze
4 Tbsp balsamic vinegar
2 Tbsp red wine
1 Tbsp raw sugar
Marinate the whole duck breast in apple juice, fresh thyme and white wine for 24 hours in the fridge. Then smoke the duck breast in a smoker with manuka wood chips for 20-25 minutes. Chill and then slice thinly.
For the orange dressing, mix all of the ingredients together with a whisk or hand blender.
Make the balsamic glaze by placing ingredients in a pan, bringing to the boil, reducing by half and then removing from heat and chilling.
To serve, place lettuce on plate with mozzarella, feijoa and sliced duck breast. Dress with orange and thyme dressing and drizzle with the balsamic glaze.
