The rich flavour of the bourbon smoked duck is beautifully balanced with the sweet and sour rhubarb gel, and the tapioca cracker brings a satisfying crunch to the dish.
Serves 2
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Trim and score duck breasts, then cure with salt for 30 minutes. Wash and soak in bourbon for 30 minutes. Drain the bourbon into a container for later use and dry the duck.
In a pan lined with aluminium foil, add demerara sugar and the bourbon. Place the duck over the pan in a bamboo steamer, steam on medium heat for 6 - 8 minutes, then smoke for 10 minutes while the duck is resting.
Wash and peel the vegetables, then cut into mirepoix. Chop the duck carcasses and place in a large pan with enough water to cover them. Bring to the boil, add the mirepoix, bouquet garni and garlic clove. Simmer for approximately 2 hours, skimming occasionally. Add the peppercorns in the final 30 minutes, then strain through a fine chinois and chill.
Preheat the oven to 200°C. Peel the onion and cut into mirepoix. Chop the tomatoes and set aside.
Place the chopped duck wings and neck bone in a baking tray. Brown in the oven, then add the onion mirepoix and tomato paste. Cook in the oven for another 5 minutes then transfer to a large saucepan.
Add the chopped tomatoes, garlic, thyme, peppercorns and white duck stock to the saucepan and simmer for 4 hours, skimming regularly. Pass through a chinois, return to a pan and reduce slowly until slightly syrupy, then finish with honey vinegar and honey. Keep aside.
Bring the rhubarb juice to a simmer, skim then add the honey and chill. Add the Ultratex powder to the cold liquid and whisk continuously until the mix turns to a gel. Set aside.
Boil the tapioca pearls in the water until fully cooked, drain then add the charcoal powder and mix well. Spread on baking paper and dehydrate at 50°C until semi dry. Preheat the deep fat fryer (or heavy bottomed saucepan) to 200°C. Fry the crackers until puffed and crispy.
Thinly slice the rhubarb stick lengthways using a peeler, cut the ends with an angle and place in an ice bath for 5 - 10 minutes.
To serve, cut the duck in half and place on a plate alongside the rhubarb gel, black tapioca crackers, duck jus, cress and rhubarb shavings.
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