¼ cup of salt
1 tbsp caster sugar
Zest of 1 orange
2 duck breast, skin scored
½ cup rice
½ cup black tea
2 ½ tbsp brown sugar or caster sugar is fine
2 star anise
1 cinnamon stick
100ml sherry vinegar
100g caster sugar
2 bay leaves
2 shallots, finely sliced
400g black or red seedless grapes, picked
1 handful of walnuts, toasted
1 red oak lettuce, small inner leaves only
Combine the salt, one tablespoon of sugar, and the orange zest in a bowl. Sprinkle half on a plate and then add the duck and sprinkle the remainder over the top. Cover with cling film and refrigerate for 4-6 hours or overnight.
In a small pot combine the vinegar, 100g sugar and bay leaves and bring to the boil. Place the grapes and shallots into a sterilised glass jar and pour over the liquid, seal with a lid and allow to cool before chilling in the fridge.
Remove duck from the fridge 20 minutes before smoking. Rinse and then pat the skin dry and score the fat 3-4 times. Line a wok with two layers of foil, allowing it to overhang the sides. In a bowl combine rice, tea, sugar and the spices. Add the rice mixture to the wok and rest a wire rack in the wok. Cover with a lid or 3 layers of foil and turn the heat to a medium to high heat and allow the wok to heat up and smoke.
Once smoking add the duck, skin side up onto the rack and cover again with the lid or foil then sealing with the overhanging foil to ensure none of the smoke can escape. Turn the heat down to medium-low and smoke for 5-6 minutes. Now turn the heat off and let stand for a further 3 minutes. Do not open the lid during this time.
Heat a pan over medium-low heat. Add the duck skin side down and cook for 5-7 minute until a deep golden colour and the fat has rendered. Turn and cook for a further 2 minutes. Remove and allow the duck to rest for 5 minutes before slicing into ½ cm pieces.
Arrange duck slices onto a round flat plate (like Carpaccio), scatter on some of the grapes with a little of the vinegar. Add the walnuts and the oak lettuce heart and finally drizzle with olive oil.