Tea Smoked Duck Breast with Ginger Banyuls Vinaigrette

White Peking Duck Breast
Fennel Seed
Star Anise
Brown Sugar
Banyuls Vinegar
Safflower Oil
Ginger Root
Vanilla Bean

Lemon Juice
Black Pepper

Gently rub protein side of duck breast with ground star anise, fennel seed, pepper, brown sugar and salt. Let it sit for 6 hours. Score skin side and place in pan on medium heat and score to render fat. Do this for 7 minutes. Pour fat from pan away, save fat for salad. Smoke breast in applewood chips, jasmine rice and chamomile tea. Place duck breast in smoker on a rack at 225 degrees for 20 minutes. You want to serve it at about Medium-rare.  Let stand a moment before slicing.

For Ginger Banyuls Vinaigrette, take minced shallot, fresh minced ginger root, scraped vanilla bean, ground pepper, salt and Banyuls vinegar. Let stand for 5 minutes to infuse vanilla bean into vinegar. Emulsify safflower oil into prepared vinegar. This recipe calls for 2 parts oil to 1 part vinegar. Finish with chopped parsley. 

When making the salad, toss watercress with lemon juice, salt & pepper. Add warm duck fat to wilt the watercress.

Serve Watercress Salad on a plate, with thinly sliced Tea Smoked Duck Breast top both with the Ginger Banyuls Vinaigrette.