Smoked Duck Tart

by Chef Apoorva Kunte

This recipe was made in partnership with Breville | PolyScience.

Smoked Duck Breast

INGREDIENTS

• 1 ea. Duck breast 
• Olive oil
• Thyme apple and cherry wood
• ¼ tsp. Wattle seeds, ground

METHOD

1. Panfry the duck breast skin side down in a hot pan for 1-2 minutes.
2. Seal in a vacuum bag with olive oil ,ground wattle seed and thyme.
3. Cook sous vide at 51 degrees C for 2 hrs using the Polyscience thermal regulator.
4. Remove from bag, sear on a hot pan again for 2 minutes and allow to rest.
5. Using  the poly science smoker, smoke duck breast with apple and cherry wood , allow to dry.
6. Chop the duck breast and mix with ground wattle seed.
7. For one tart we would us approx. 8 gms of duck.

Tart Base

INGREDIENTS

• 1 slice Sliced bread with charcoal

METHOD

1. Cut the sides of the charcoal bread and roll it flat with a rolling pin, the bread would not appear like a sheet.
2. Using a 5 cm diameter cutter, cut thru the bread, put into a tart mould, shape it.
3. Spray with olive oil and bake in over at 110 degree C for 10 minutes and then at 1890 degrees c for 2 minutes.

Cured Egg Yolk

INGREDIENTS

• 1 ea. Egg yolk
• 200 g. Red gum salt
• 200 g. Table salt

METHOD

1. In a tray take the salt and make a well. In the well place the egg yolk after draining of the white .Cover with salt and leave inside the fridge for 3 days.
2. After 3 days take it out of the salt and wipe of the excess salt.
3. Cut small cubes to top over the sphere.

Rosella Sphere

INGREDIENTS

• 6 g. Sodium alginate
• 1 lit. Mineral water
• 1 g. Rosella powder
• 60 g. Low fat yogurt
• 2 g. Manuka honey
• 1 g. Garam masala
• Orange zest of ¼ orange
• 18 ml. Water
• 1 g. Salt

METHOD

1. Blend together sodium alginate and mineral water and make a water bath, keep in a container where the spheres can be dropped.
2. Pour this mix in a silpat mould, 5 gm sphere mould and blast freeze. This will give us approx. 18 spheres.
3. Drop the frozen spheres into the alginate bath and drain in a slotted spoon and rinse in a container with water.

Smashed Avocado

INGREDIENTS

• 1 ea. Hass avocado
• Lime juice of ¼ lime
• 1 tsp. Olive oil
• ¼ tsp. Salt

METHOD

1. Blend all ingredients together to form a smooth mouse like mix, keep refrigerated.

Tart Assembly

INGREDIENTS

• 8 g. Smoked duck breast with wattle seed
• 1 ea. Charcoal tart base
• 1 ea. Rosella yoghurt sphere
• 1 ea. Finger lime
• 2 g. Smashed avocado
• 1 small cube Cured egg yolk

METHOD

1. Take the charcoal tart base and spoon the duck mix on top, making sure the surface is flat and the mix is evenly spread.
2. Top with the rosella sphere.
3. Put the prepared smashed avocado mousse mix in a squeeze bottle and make 6 drops of avocado mousse in a round around the duck.
4. Alternate the drops of avocado mousse with finger lime pearls.
5. Top the rosella sphere with the cube of cured egg yolk.