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