Hot smoked duck breast with chilli jam Recipe · Gressingham

Ingredients

• 4 Gressingham duck breasts
• 2 tbsp Cornish Sea Salt flakes
• 2 tbsp brown sugar
• 1 tsp pink peppercorns
• 1 tsp yellow mustard seeds
• Zest and juice of 1 orange
• 4 tbsp The Cherry Tree Chilli Jam
• Splash of cider [optional]
• Apple wood chunks for smoking
• 1 butternut squash, hasselback
• 1 tbsp olive oil
• 6-8 cavalo nero leaves
• 150g cooked chestnuts
• 25g butter
• 2 tbsp The Cherry Tree Chilli Jam
• Pinch of Cornish Sea Salt flakes