Remove the excess skin from the duck.
Cut open the duck into two halves.
Mix the spice rub ingredients. Apply the rub all over the duck.
Using apple tree wood start the smoker; bring to 120 °C (250 °F) and smoke the duck for about 3 hours.
Make the candied oranges. Peel the orange and julienne the peel. Bring to a boil three times, changing the water each time. Drain.
Add the orange juice to the saucepan and reduce.
To make the mayonnaise, put the egg yolk, mustard, vinegar and 4 to 5 tbsp of oil into a mixing bowl and whip. Then add the rest of the oil and whip again. Add the pink pepper and salt. Whip.
Once the duck has been smoked, remove the skin and julienne it. Fry the skin until it turns a beautiful golden colour.
Debone the duck.
Put the mayonnaise, smoked duck and microgreens on top of the crispbreads. Add the candied oranges and fried duck skin on top.
Recipe developed by Maître Fumeur (boucane.tv)
