Wok smoked duck with sour cherry sauce and kale chips

METHOD

1. Pre-heat oven 180°C and line two baking trays with baking paper. Remove centre stalks from kale, tear into 5cm pieces and place on prepared trays. Drizzle over olive oil and season generously with salt and pepper. Toss with your hands until the kale is coated in seasoned oil. Roast for 10–15 minutes or until wilted and starting to crisp.
2. Score the duck breasts by making diagonal cuts 1cm apart. Line a wok or stir-fry pan with two pieces of heavy-duty foil. Place smoking mixture on top and mix to combine. Top with a rack and lay the duck on top, fat side up. Cover with a lid or tightly with foil and place over high heat. When smoke appears (approx. 7 minutes), reduce heat to low and continue to smoke until it has been on for a total of 15 minutes.
3. Remove duck from wok and place the duck, skin side down, in a cold frying pan and cook over medium heat for 3 minutes or until the fat renders and the skin is crisp. Turn and cook for a further 3 minutes. Rest in a warm place for 5 minutes. Pour duck fat from pan, add sour cherry sauce ingredients with any juices which have collected around the duck, bring to the boil and simmer for 5 minutes or until thickened.
4. Serve duck breasts sliced into five pieces on a bed of soft polenta, if desired, topped with sour cherry sauce and kale chips.