Ingredients:

• 2 Duck Breasts
• ½ Cup Manuka Sawdust
• 500grms Parsnip (chopped to even size)
• 50grms Butter
• 1 tbsp Grain Mustard
• 3 tbsp Hoisin Sauce
• 50 mls Water
• 1 tbsp Chopped coriander
• Salt and Pepper

Bring a pan to a high heat. Place all the sawdust into the pan and allow to gently smoke.

Place the duck breasts onto a cake rack, (skin side down) then place this over the smoking pan. Cover with tinfoil and allow smoking for approximately 3 minutes. Then remove and set aside.

Season the duck breast and cook skin side down on a barbecue hotplate. Making sure a golden colour is reached on the skin side before turning over. Remove when desired texture is reached.

Simmer the parsnip in a pot of salted water until tender. Strain the parsnip for several minutes to remove excess water. Return to the pot with butter and grain mustard for mashing. Season with salt and pepper to taste.

In a small bowl, mix the hoisin sauce, water and coriander together.

To serve arrange the parsnip mash onto a hot plate, slice duck breasts and fan out onto mash, drizzle sauce around the plate, garnish and serve.