Prep time:

Cooking time:

Total time:

Serves: 4

6 Duck Breasts (scored and trimmed)

Maldon Sea Salt

40g Dried Grapefruit Skin

10 Star Anise

320g Brown Sugar

Small amount of Oak Wood Chips


10 Yellow Chicory Finely Shredded

Juice of 4 Lemons

200g Sugar to Taste


600g Flour

20g Salt

3 Whole Eggs

100g Soft Butter

200ml Milk

40g Sesame Seeds

40g Poppy Seeds

1 Beaten Egg to glaze

Rosemary Shrager’s apprentices show that canapes can be taken to a whole new level.

  1. Lightly cover the duck breasts with Maldon sea salt and reserve in the fridge for 2 hours.
  2. After 2 hours wash off the salt and gently pat dry. Render down the fat on the duck breasts in a hot pan with a little salt in the bottom of the pan.
  3. Make a powder with the sugar, grapefruit and star anise, line a gastro tray with foil and place the powder in the tray with the wood chips, cover the tray with foil and put the tray on to a high heat to get it smoking. Whilst the tray is heavily smoking, place the duck breasts skin side up on a rack and put on top of the smoking tray, cover very tightly with foil and smoke the breasts for 6 minutes. Check to see if the duck breasts are cooked with a skewer, they should still be pink. If the duck breasts still need some cooking finish in the oven.
  4. Place the chicory, lemon juice and sugar into a pan and cook down into a jam.
  5. Mix all lavosh biscuit ingredients together to form a smooth dough, rest for 30 minutes, roll out with a pasta machine then cut into desired shape, egg wash and cook at 180°C for 8 minutes.

  • words:
  • pictures: David Merewether

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