Smoked duck breast, goats cheese, mushrooms and walnuts (2 people).
You will need: 1 duck breast with the fat removed, 2 tbs crushed walnut pieces, 2 chestnut mushrooms, mild goats cheese, 2 tsp red wine vinegar, fresh thyme leaves, a smoker with cherry flavoured wood chips.
Prepare in advance: Semi-freeze the duck breast. Whilst semi-frozen, slice into very thin strips (we freeze to make the cutting on a mandolin easier but be quick as it will warm quickly - be careful when using a mandolin!). I used a mandoline and cut the duck into slices about 3m thick. When totally defrosted, I smoked the duck over cherry wood chips until cooked and then allowed to cool.
Cook 2 finely sliced chestnut mushrooms in 2 tsp red wine vinegar and add 1tbs broken walnut pieces. Cook for 5 minutes over a medium high heat and then drain and allow to cool.
With all the ingredients ready, it's time to serve. I placed the smoked duck breast on the plate, added a small piece of mild goats cheese (about 2-3cm long and 1cm thick) on top, further layered the mushroom and walnut pieces over the cheese and duck and scattered over thyme leaves.
Big thank you to Jon for helping me with recipe. I didn't think duck and cheese could work but I am very glad I tried it as the result is spectacular.