Place a deep hotel pan or roasting pan over medium-high heat. Place 2 handfuls of soaked wood chips
into the bottom of the pan and top with a perforated hotel pan or cooling rack placed over the roasting pan.
Add 2 tablespoons blended oil and all the reserved fat from the duck to a large cast iron pan and place over medium heat to render
. After about 10 minutes, remove the solid fat (cracklings
) and carefully strain
out any impurities. If not using right away, allow the reserved rendered duck fat to cool to room temperature and keep in the refrigerator for up to 1 month.
Season the duck with salt, pinch sugar
, toasted ground coriander, allspice
, and peppercorns. Flip and repeat. Drizzle both sides with extra-virgin olive oil
Place the duck breast into the perforated part of the smoker or on the cooling rack
and seal with foil. Place over high heat and smoke, 5 to 7 minutes. Remove the duck from the pan and let rest.
For the bull's blood salad:
To a large bowl, add the shallot, salt, pepper, apple cider vinegar
, whole grain mustard and whisk
in the warm duck fat. Taste and re-season, if necessary. To a medium bowl, add the pickled onions, julienned apples
, Bull's Blood greens, about 1/4 cup dressing around the sides of the bowl, and season with freshly ground black pepper. Toss to combine and taste.
For the toast:
Place a saute pan over medium-high heat. Add 2 to 3 tablespoons duck fat and 4 to 5 bread slices and add to the pan and toast. Remove from the pan and slice into croutons.
For each serving, place the salad onto the middle of a plate. Slice the duck
thinly on the bias and place over the salad. Garnish
with croutons, sliced cracklings, and drizzle
with more dressing