Tea Smoked Duck Breast with Ginger Banyuls Vinaigrette

Ingredients: 
Banyul Dessert wine
White Pei king Duck
Fennel seed
Black Pepper
Salt
Star Anise
lemon Juice
Neutral oil
Vinegar
Watercress
Vanilla Bean
Ginger Root
Brown Sugar
 

Method: 
Gently rub protein side of duck breast with salt, brown sugar, pepper, star anise and fennel seed. Let it sit for 6 hours. Place pan on medium heat. Render duck. Do this for 7 minutes. Pour fat from pan away, save fat for sauce. Smoke breast in applewood, jasmine rice and chamomile. Place breast in smoker at 225 degrees for 20 minutes. You want to serve it at about Medium-rare. 

For Banyul sauce, take minced shallot, fresh minced ginger root, scraped vanilla bean, ground pepper, salt, emulsified oil and mix together. This recipe calls for 2 parts oil and 1 part vinegar. Use whisk while mixing these ingredients together. Finish with chopped parsley. When making the salad, take the leaves from watercress into a bowl.

Mix in the rendered duck fat, salt, pepper, lemon juice. Serve salad on to a plate, slice thin duck breast and sauce to serve.