Smoked duck breast
To make the sauce, place all the ingredients in a blender and blend until a fine puree. Strain through a fine sieve and place in a deep base pan. Add 500ml water and cook on low for 15 minutes.
To smoke the duck, season with salt and pepper. Wet the smoking chips with water and place on the bottom of a stove smoker and place on the stove. Add the duck breasts, fat side up and smoke on medium heat for 4-5 minutes.
Heat a nonstick pan with the clarified butter and cook the duck breasts fat side first for 1 minute each side and set aside to rest for 2-3 minutes.
Heat a wok, add the peanut oil and the vegetables and stir fry on high for 1 minute. Wet with the Mirin and add the chopped coriander and serve.