A delicately flavoured game course

By : Harts Barn Cookery School| Difficulty : Advanced


For the marinade
• ½ tsp coriander seeds
• ¼ tsp white peppercorns
• 3 whole cloves
• 112g golden caster sugar
• 225g coarse sea salt
• 12g fresh flatleaf parsley, finely chopped
• 1 tbsp finely grated lemon zest
For the duck
• 2 duck breast fillets (approximately 200g/7oz each)
• 112g golden caster sugar
• 25g cup loose Ceylon tea
• 1 star anise, crushed
• ½ tbsp groundnut oil
• a knob of butter

• To marinate the duck: finely grind the coriander seeds, peppercorns and cloves in a mortar and pestle, then stir together with the sugar, salt, parsley and zest in a large bowl.
• Score the duck skin in a crosshatch pattern with a sharp knife. Bury the duck breasts in the salt mixture and chill, covered, for 30 minutes. Rinse the duck breasts lightly and dry well with kitchen roll.
• To smoke the duck: spread with loose tea and top with sugar, and star anise. Place the duck breasts on a rack and smoke for 15-20 mins.
• To cook the duck: preheat the oven to 200C/400F/Gas 6. Warm an ovenproof frying pan with cooking oil over a medium heat. Fry the breasts, skin side down, for 8-10 minutes. Pour away any excess fat from the pan and add a knob of butter. Turn the breasts over and place in the oven to finish cooking for a further 5-10 minutes depending on the thickness of the breasts and desired doneness.
• Remove from the oven, baste with butter in pan, transfer to a plate

Serves 2