In a small bowl, combine tomatoes, arugula and vinaigrette. Toss lightly and reserve.
Lay slices of duck flat and brush with Nielsen-Massey Madagascar Bourbon Pure Vanilla. With a culinary torch, lightly torch each slice.
Top each piece of sourdough bread with 1 tsp of chermoula mayo, 2 slices of duck breast and a portion of the vanilla tomato salad. Finish with a sprinkle of smoked salt on each sandwich.
Combine all ingredients except duck and mix well. Pat the duck breasts with paper towels until dry. In a 9 x 13-inch pan, spread a 1/4-inch-thick layer of cure mix on the bottom. Place duck breast, fat side down, on the cure and add remaining cure on top of each duck breast. Cover with plastic and place in refrigerator and let sit at least overnight to cure.
Remove duck breasts from the cure and rinse under cold water. Place on wire rack and place back in refrigerator for 1 hour.
Preheat smoker to 220 degrees F and smoke for 1 hour with Cherrywood chips. Chill duck in refrigerator. Serve once cooled.
Combine all ingredients except mayo in a blender and blend until smooth. Combine Chermoula and mayo and mix well. Adjust seasoning with salt and pepper.
Combine all ingredients except oil in a blender and blend until smooth. While blender is on low, slowly stream in oil until fully incorporated. Adjust seasoning with salt and pepper.
If you do not have a smoker at home, there are stove top and do-it-yourself versions online. Either of the ways work great for smoking this item. You may need to smoke longer on a lower heat with stove top models.
Make garlic flavored oil and roasted garlic by combining raw, peeled garlic cloves with vegetable oil and slowly simmer until garlic cloves are golden brown and tender; about 1-2 hours on low. Let cool completely. Remove garlic cloves and puree. Reserve oil.
In a small bowl, combine tomatoes, arugula and vinaigrette. Toss lightly and reserve.
Lay slices of duck flat and brush with Nielsen-Massey Madagascar Bourbon Pure Vanilla. With a culinary torch, lightly torch each slice.
Top each piece of sourdough bread with 1 tsp of chermoula mayo, 2 slices of duck breast and a portion of the vanilla tomato salad. Finish with a sprinkle of smoked salt on each sandwich.
Combine all ingredients except duck and mix well. Pat the duck breasts with paper towels until dry. In a 23 x 33-centimeter pan, spread a 0.6-centimeter-thick layer of cure mix on the bottom. Place duck breast, fat side down, on the cure and add remaining cure on top of each duck breast. Cover with plastic and place in refrigerator and let sit at least overnight to cure.
Remove duck breasts from the cure and rinse under cold water. Place on wire rack and place back in refrigerator for 1 hour.
Preheat smoker to 105 degrees C and smoke for 1 hour with Cherrywood chips. Chill duck in refrigerator. Serve once cooled.
Combine all ingredients except mayo in a blender and blend until smooth. Combine Chermoula and mayo and mix well. Adjust seasoning with salt and pepper.
Combine all ingredients except oil in a blender and blend until smooth. While blender is on low, slowly stream in oil until fully incorporated. Adjust seasoning with salt and pepper.
If you do not have a smoker at home, there are stove top and do-it-yourself versions online. Either of the ways work great for smoking this item. You may need to smoke longer on a lower heat with stove top models.
Make garlic flavored oil and roasted garlic by combining raw, peeled garlic cloves with vegetable oil and slowly simmer until garlic cloves are golden brown and tender; about 1-2 hours on low. Let cool completely. Remove garlic cloves and puree. Reserve oil.