Preheat oven to 120c
Remove excess fat from duck breast and score the skin
Place smoking chips in a roasting tray and cover with a cooling wire.
Season duck breasts with salt and pepper
Place breasts skin down on wire and cover with foil
Place baking tray on medium and allow to smoke for five mins
Remove duck breasts from heat
Place oven-proof saute pan on stove and heat
Place duck breast skin side down and sear for 30 seconds on each side then put the pan in oven for seven minutes at 210c.
Remove duck from oven - allow to rest for ten mins
Remove damsons from freezer and allow to defrost
Remove damson stones
Place fruit in heavy container with sugar and cook on medium heat.
Remove from heat and blend, pass through a fine sieve and allow to cool.
Mix pistachios, cumin, almonds, pecans, poppy seeds and coriander with the rapeseed oil and honey and lightly drizzle. Lightly roast for a couple of minutes.
Allow to cool
Add a swish of damson puree to plate and cut duck breast into chunks and place on top of puree. Add dukkha and garnish with a few micro leaves.