Presentations of smoked duck

This is a work in progress for my a la carte menu. Im testing flavours, presentations and recipes to see what works the best. This evening i plated two versions of the dish. The top picture is...

Smoked Gressingham duck breast, balsamic jelly, glazed cherry, Marcona almond, foie gras and cherry terrine

and the bottom plate is ....

Smoked Gressigham duck breast, glazed cherrys filled with foie gras,

balsamic jelly, Marcona almond, orange syrup

Smoked duck breast

Cure:

400g Sel de Guerand

1 whole Orange peel

1 Anise star (crushed)

2 Clove (crushed)

half a Vanilla pod (chopped)

2 Black pepper corns (crushed)

4 x Gressingham duck breast

Hickory wood chips

Cure the duck breasts for 90 minutes in the salt mixture. Rub off the cure, rinse and dry the breasts. Leave un wrapped on a tray for 2 hours to dry.

Set up a smoker on the stove by lining a hotel pan with tin foil. Adding your wood chips and gently toast on the stove. Once the wood chips are smoking nicely Place a steamer tray on top of the hotel pan, lightly brush your duck breasts with olive oil and place onto the steamer tray, covering with another hotel pan.

Smoke slowly until the duck breasts are medium. Remove the duck and chill. Air dry the breasts whole for 4 hours, then slice to order.