Free your tea bags from the teapot with this fragrant smoked duck dish from Jonathan Ansell
(Warning: Don’t use your best pan for smoking the duck as it may become stained and NEVER leave unattended whilst smoking.)
1. Score the skin of the duck breasts with a sharp knife in a crisscross pattern and season with some salt. Line a large, heavy-based saucepan with a couple of layers of aluminium foil. Pour the contents of the tea bags onto the foil, add the brown sugar and mix roughly with your fingertips.
2. Place another layer of foil loosely over the tea and sugar mix so it covers the mixture, but doesn’t go too far up the sides. Pierce several times with a skewer to allow the smoke to escape. Place the pan on a medium heat; to avoid a smoky kitchen, open a window and use an extractor fan.
3. When the tea leaves begin to smoulder, place the duck breasts on the top layer of foil, skin side up and put foil, or preferably a tightly fitting lid, over the whole pan. Leave the fillets to smoke in the pan for 8-10 minutes.
4. Preheat the oven to 220°C/Gas 7. Remove the pan from the heat and, with the lid still on, ideally place outside as it cools down. Carefully take off the lid and when the smoke clears, remove the duck.
5. Heat a heavy-based, ovenproof frying pan over a high heat and add the duck breasts – skin-side down. Cook for 2-3 minutes until the skin is crisp, then turn over and cook on the other side for a further 2-3 minutes until browned.
6. Place the pan in the oven (use a small baking tray if your frying pan isn’t ovenproof) and roast for 5 minutes, until cooked but still pink. Cook for longer if you prefer your duck medium or well done. Carefully remove from the oven – remember the handle will be very hot - and transfer to a chopping board. Rest for a couple of minutes then slice thickly. Serve on a bed of noodles with sweet potato mash.
Please note this recipe has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
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