Poachers smoked duck with mandarin sauce

Place palm sugar with 30ml water in a heavy-based saucepan and bring to a boil. Add mandarin peel and ginger and cook till it goes a dark caramel colour. Stir in fish sauce, mandarin juice and add the mandarin segments and keep warm. Heat a frying pan, score the smoked duck breast skin and place in the pan skin side down. Heat for 3-4 minutes on each side. Serve with chargrilled asparagus and rice and a glass of Poachers Vineyard Pinot Noir.