Food and Drink / Lancashire Recipes / Lancashire Tea Smoked Goosnargh Duck Breast

Lancashire Tea Smoked Goosnargh Duck Breast

What you need

1 Goosnargh duck breast
250 g granulated sugar
12 Lancashire tea bags
1 tbsp honey
Coarse sea salt
Sprig of thyme

What to do

Rub the Duck breast with sea salt and thyme and leave over night in the fridge.

Cut a 20cm square piece of tin foil, curl up the edges to make a bowl and remove the tea from the tea bags and tip into the tin foil. Add the granulated sugar and mix evenly with a teaspoon.

Place the tin foil bowl in a wok; place an old cake rake that will just fit inside the wok.

Put the duck breast skin side up onto the cake rack and drizzle with a little honey and place lid on top of the wok.

Place the wok on a strong heat and cook for around ten minutes and you will notice the Lancashire tea and sugar will start to smoke. Recommendation is to turn on your extractor and if too smokey you can always turn down the heat on the cooker.

Serve with chunky vegetables, honey roast potatoes and liquorice sauce.

Top Tip: Can cook as many Goosnargh duck breast at any one time as you want that will fit on the cake rack.