Ingredients
For the kale
vegetable oil, for deep-frying
large handful of kale
½ onion, peeled and sliced
2 figs, cut in half
For the duck
3 tbsp couscous
30g/1oz soft brown sugar
2 tea bags, split open
1 duck breast, trimmed
For the fig jam
3 figs, chopped
1 tbsp balsamic vinegar
2 tsp sesame seeds
2 tsp sesame oil
1 tsp soy sauce
1 garlic clove, peeled and chopped
Method
1. Heat a pan one-third filled with vegetable oil, for deep-frying. (CAUTION: Hot oil can be very dangerous. Do not leave unattended.)
2. For the duck, place the couscous, sugar and tea-leaves onto a sheet of foil, in a hot wok.
3. Place the duck breast on a rack over the tea mixture and cover with a lid. Allow to cook for up to 20 minutes, or until the duck is cooked through. NB: Tea-smoking generates a lot of smoke. Be sure that you open the windows and get as much ventilation as you can.
4. To make the jam, blend the figs, vinegar, sesame seeds, sesame oil, soy sauce and garlic to a paste in a mini-food processor. Transfer to a pan and warm through gently.
5. Deep-fry the kale in the hot oil for 2-3 minutes, until crisp, and then drain.
6. Transfer to a bowl and toss with the onion and figs.
7. To serve, transfer the crispy kale mixture to a serving plate. Serve the tea-smoked duck alongside with the fig jam.
