1. Mix all
smoking ingredients together and place in
a foil-lined wok.
|
| 2.
Rub the duck with the 5-spice, salt and pepper. |
| 3.
Suspend the duck in the wok and cover. |
| 4.
Heat the mixture until it begins to smoke, turn
down the heat and smoke for 5 minutes. |
| 5.
Remove the duck and sear till medium rare in a
hot sauté pan. Set aside to rest. |
| 6.
Brush the duck with the chili sauce and roll in
the minced peanuts. |
| 7.
Refrigerate until cold. |
| 8.
Plate the salad, and arrange the salad with slivers
of the peanut crusted duck breast. |
| 9.
Finish with crispy fried shallots and minced peanuts. |
