WHERE THERE ’ S SMOKE THERE ’ S FLAVOUR
smoke-roasted duck with lemon-scented breadfruit , figs and herbed greens
PREPARATION TIME 15 MINUTES
COOKING TIME 1½ HOURS
SERVES 4
• 4 x duck breast fillets
• sea salt flakes and freshlyground black pepper
• 1 Tbsp coconut oil , melted
• ½ coconut
• 4cm piece ginger , finely grated
• finely-grated zest and juice of 2 lemons
• 1 breadfruit , peeled and diced
• banana leaves
• 1 bunch green kale , trimmed
• ½ bunch mint leaves
• ¼ bunch coriander
• 2 cloves garlic , minced
• 1 tsp Korean chilli flakes
• 4 figs in syrup , chopped
1 Score the duck breast fillets and season generously with salt and pepper . Rub with half the coconut oil , then arrange over a moderate barbecue fire . Grate the coconut , retaining the shell . Break the shell into pieces and put on the fire to create smoke . Cook for 30 minutes , until medium .
2 Mix the grated coconut with the ginger , zest and breadfruit . Season with salt , then drizzle with half the lemon . Wrap in a double-layer of banana leaves , then arrange on hot barbecue coals . Cook for 90 minutes , turning once .
3 Mix the kale , herbs , garlic , chilli flakes and figs , season with salt and pepper , then wrap in a double layer of banana leaves . Arrange on hot barbecue coals . Cook for 30 minutes , turning once . Carve the duck and serve with the breadfruit , kale and the remaining lemon juice .
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