IN ADVANCE

Add the plums to a pan with 100 millilitres of water, making sure the plums are submerged. Heat the liquid to lukewarm, turn off the heat and let the plums soak for about 2 hours.

Remove the plums from the liquid, and set aside. Add the Armagnac and granulated sugar to the pan, and bring to the boil. Stir a small splash of water into the potato starch to form a paste. Turn down the heat, stir the paste into the cooking liquid and simmer gently until the liquid is bound. Remove the pan from the heat, and add the plums back into the pan. Set aside.

METHOD

Ignite the charcoal in the Big Green Egg, and heat to a temperature of 120°C. Meanwhile, trim the fat of the duck breast fillet crosswise, and sprinkle with salt and pepper.

Scatter a handful of Cherry Wood Chips over the glowing charcoal. Set up the convEGGtor, put the Round Drip Pan  on this and place the Stainless Steel Grid  in the EGG. Place the duck breast fillet fat-side up on the grid, close the lid of the EGG, and let the duck breast fillet smoke for about 20 minutes until it reaches a core temperature of 58 °C. You can measure the temperature with the Instant Read Thermometer.

Remove the duck breast fillet from the EGG, and let it cool to lukewarm or room temperature.

Cut the duck breast fillet lengthwise into ten thin slices. Divide the plums on a nice plate. Roll up the duck breast fillet slices, and place a roll of smoked duck breast fillet on each plum. Garnish with the nasturtium leaves or watercress.