Grant is making our Monday quite easy today with this delicious smokey maple duck salad. It’s a very simple week day recipe with a crunchy skin, fresh flavours and topped with a sweet glaze. Preparation time: 10 minutes Cooking time: 20 minutes Serves: 4 Special equipment: maple wood chips Ingredients 4 duck breasts 6 teaspoons maple syrup 2 garlic clove crushed 2 teaspoon diced chilli 300g baby leaf salad leaves 160g radish thinly sliced 2 teaspoon sherry vinegar Micro herbs Lemon Zest Method1 Preheat the oven to 200 degrees Celsius 2 Place a small roasting tray in the oven and let it heat up for 10 minutes 3 Season the duck well with salt and pepper and place into the roasting tin skin side down 4 Roast in the oven until the skin is golden brown and crisp. Remember to keep the duck fat for later. 5 In a new roasting tin place the wood chips covering the base evenely. Place a wire wrack on top of the wood chips and rest the duck breast skin side down on the wire wrack. Cover the roasting tin with tin foil making sure to seal all edges tightly 6 Place on the stove and smoke for a further 10 minutes. 7 Remove from the stove and allow to rest 8 Mix 2 tablespoons of maple syrup with the garlic and diced chilli and duck fat and vinegar 9 Pile the salad and sliced radish in the middle of the plate 10 Slice the duck and nestle on top of the salad. Drizzle with syrup mixture and top with micro herbs and lemon zest.