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1
Place duck breasts, skin-side down, on a piece of foil. Rub with salt, sugar and peppercorns. Wrap foil around duck then place a heavy weight on top. Refrigerate overnight.
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2
Meanwhile, to make the balsamic jelly, combine wine, vinegar and sugar in a small saucepan. Bring to a boil. Cook until reduced by 1/2. Remove from heat and whisk in gelatin. Grease a small rimmed baking tray. Pour mixture into prepared tray. Chill overnight.
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3
To make the mustard fruits, combine all ingredients in a saucepan along with 1 cup water. Bring to a boil then reduce heat and simmer for 40 mins. Let cool then remove bay leaves.
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4
Preheat oven to 350u00b0F. Unwrap duck breasts. Rinse under cold water and thoroughly pat dry. Place a nonstick frying pan over high heat for 2 mins. Reduce heat to lowest setting. Place duck, skin-side down, in pan. Let render for 6 mins.
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5
Pour out duck fat from pan. Return duck to pan and let render for 8 mins, or until skin is nice and crispy.
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6
Line a wok with foil. Fill with tea smoking ingredients. Place a wire rack on top of the wok and lightly brush with oil. Place wok over high heat and heat for 2 mins, or until smoke forms. Place duck, skin-side up, on rack. Place a lid or bowl on top to contain smoke. Smoke duck for 6-8 mins. Slice as thinly as possible.
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7
Meanwhile, to make the ciabatta toasts, brush bread with oil on both sides. Bake for 3-4 mins. Turn slices over and bake for 3-4 mins, or until toasted.
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8
Drizzle balsamic glaze over each serving plate. Place a toasted ciabatta slice on each plate then arrange some mustard fruits and a few duck slices on top. Dice balsamic jelly then place some on top of duck. Sprinkle with watercress and drizzle with extra virgin olive oil.
