1.5 hr Cooking Time, Makes 2
3 tsp T2 New York Breakfast Tea
1 duck breast (skin on)
2 seeded New York style bagels
½ cup creme fraiche
1 tsp finely chopped lemon thyme leaves
½ red onion
Micro purple kale
Micro radish leaves
salt/pepper to taste
Lightly score the duck skin, taking care not to cut the flesh. Then rub salt into the duck skin and set aside for 1 hour.
Grind the tea-leaves, and place in a wok lined with foil and scatter the mixture over the foil. Place a wire rack in the wok, sit the duck breasts on top, cover with a lid and seal rim with foil. Place wok over medium heat for 10-15 minutes until starting to smoke and smell fragrant, then reduce heat to low and smoke duck for 12-15 minutes.
While the duck is smoking, mix the creme fraiche with the finely chopped thyme and salt and pepper to taste.
Wash the micro leaves gently in iced water, then drain and dry.
Finely slice the red onion horizontally, into rings. Then slice and toast the bagels, and slice the duck breast.
Assemble the bagels and serve fresh.