DUCK L'ORANGE ... SORT OF

This Picture was sent to me via camera phone. It doesn't give the dish much justice, but I completely forgot to charge my camera battery. Margaret Duck Breast was hot smoked with hickory, birch and walnuts. All of which was soaked in a 5% solution of salt water and bacon fat. The bit of moisture not only prevents the smoke from burning, but it almost steams the duck fat allowing it to absorb the smoke and become super crispy when cooked. Pan roasted about 85% on the skin side and flipped last second to desired temp. I served it with a saute of FRESH English peas, mint and Jamon Serrano Ham and tangy braised cabbage. The pearls are Tapioca starch Stewed in a reduction of Fresh Orange juice ( taste like the worlds greatest gummy bear)
and the sauce is raw orange thickened with Potato starch.