Here's something a little different for you! This recipe demonstrates a brilliant smoking technique using equipment you've probably already got in your kitchen. You can apply to any meat but for this particular stir fry we're using duck and have created a speedy, rich plum sauce to accompany.
Line a deep saucepan with foil and throw in the wood chips and the tea leaves. Place a small colander or circular wire rack over the top of the chips and put the duck breasts in. Cover with a lid and wrap tightly with foil so that as little smoke as possible can escape. Put the wok over a high heat and cook for 15 minutes, before removing from the heat and leaving to rest for another 15 minutes. Remove the duck from the wok and set aside for later.
Peel the shallot, garlic and ginger. Slice and deseed the chilli and add them all to a small food processor with the quartered and stoned plums. Add the sugar, vinegar and blitz to a paste. Pour into a medium saucepan, bring the mixture to a boil then reduce to a simmer and cook for 20-30 minutes, until it becomes a syrupy pulp.
Peel and mince the garlic and ginger, peel and slice the onion. Halve the broccoli. Combine the five spice powder with the honey. Rub the honey over the smoked duck breasts and place into the wok, skin side down, whilst the wok is still cold… then put the wok over a medium heat. Fry until the skin is a deep golden brown, making sure the honey doesn’t burn. Turn and fry for another minute or so and remove to rest, leaving the duck fat in the wok.
Heat the wok over a high heat to get the duck fat really hot. Add the garlic, ginger, onion and broccoli stalks. Stir fry for 2-3 minutes, until the broccoli begins to soften, then add the broccoli tops for a minute head start before slashing in the soy sauce, 3 tbsp of the plum sauce and the halved bok choy. Cook for another 1-2 minutes, then remove from the heat.
Serve a mound of the rice with the stir-fry on top and the duck breast sliced on top of that. Serves 2