Jasmine Tea Smoked Duck Breast With Roasted Salsify And B

CATEGORY	CUISINE	TAG	YIELD
Grains		Cooks, Home, Ideal	4	Servings

INGREDIENTS

4		Duck breast, completely
		trimmed
		at 180g
50		Soy sauce
20	g	Fresh ginger, finely chopped
2	T	Rice, ordinary and
		uncooked
1	T	Sugar
2	T	Jasmine tea
300	g	Broad beans, shelled
		frozen
		optional
300	g	Salsify, peeled
150	g	Good gravy
20	g	Butter
1		Sprig rosemary and thyme
		chopped
		Salt and pepper

INSTRUCTIONS

Marinate the duck breasts in the soy and ginger for 2 hours, season
with salt and pepper and seal in a hot frying pan with a little
vegetable oil.  Mix the rice, sugar and jasmine tea and place on a
piece of aluminium  foil in the bottom of a wok. Place the duck breasts
on a round wire  rack on top of the tea mix with about 1-2 inches of a
gap and cover  with a lid or another piece of aluminium foil. Smoke on
low heat for  about 10-15 minutes. If you prefer the duck breasts more
done, finish  them in a preheated oven on 180C/gas4, otherwise the
smoking flavour  becomes too intense.  When peeling the salsify, put it
straight into lemon water as it goes  black otherwise. Cut at a slant
into 1/2 inch thick pieces, colour in  a frying pan with a little
vegetable oil and roast in a hot oven for  5-10 minutes. Add the broad
beans, butter and herbs, season with salt  and pepper and gently heat
until the broad beans are cooked. Arrange  the vegetables on the plate
with the sliced duck breasts on top and  the warmed gravy around.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights
reserved. Carlton Food Network http://www.cfn.co.uk/  Converted by
MM_Buster v2.0l.

A Message from our Provider:

“There’s a limit to God’s patience”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 955 Calories From Fat: 523 Total Fat: 58.2g Cholesterol: 169.8mg Sodium: 546.1mg Potassium: 1314.3mg Carbohydrates: 54.7g Fiber: 15.1g Sugar: 12.7g Protein: 54.9g