Recipe by Joel Jones from the Treehouse Bar in Canberra

Ingredients:

• 2 Duck Breast
• Olive Oil
• Tea leaves enough to cover a tray
• 200g Brown Sugar
• 1 Cinnamon Quill
• 1 Bay Leaves
• 2 Star Anise
• 1 Orange :
• Salt and Pepper
• Fennel Bulbs
• 1 Bunch Thyme
• 50g Butter
• 200ml Cream
• 1 Lemon
• 1 Large Beetroot
• White Vinegar
• Castor sugar

Method:

Smoked Duck Breast:

– Seal the duck breast skin down until nicely browned.
– In a foiled tray, place the tea leaves, sugar, cinnamon quill, the rind from the orange and a few sprigs of the thyme.

Beetroot Relish:

– Finely slice the beetroot
– Add the vinegar and sugar along with the star anise and the juice from 1 orange, bay leaf and salt and pepper.

Fennel Puree:

– Slice the fennel, place in a small pot of water and boil.
– Reduce the cream and Butter until thick
– Strain the fennel once cooked
– Add the cream mixture and season to taste.

Soused Fennel:

– Finely slice the fennel add lemon juice, salt and pepper and olive oil
– Allow the fennel to soften in the mixture.
– Strain for service.
– Chop some Thyme to taste adjust seasoning if needed.