Warm the maple syrup in a pan with the water and spices over a low heat. Set aside to infuse for 15 minutes.
Meanwhile, soak the gelatine leaves in a bowl of cold water for 5-10 minutes, or until softened. Drain and squeeze out any excess liquid with your hands.
Strain the maple syrup mixture into a pan and discard the spices. Place over a low heat and stir in the softened gelatine until dissolved. Pour the mixture into a small shallow dish and chill for at least 3 hours, or until firm.
For the apple purée, cook the apples in a pan with the apple juice, stirring frequently, for 10-12 minutes, or until the apples are very tender. Stir in the wine, a squeeze of lemon juice and sugar until dissolved, then transfer to a food processor and blend to a smooth purée. Pass the mixture through a sieve into a bowl and chill in the fridge until needed.
For the duck, score the skin of the duck with the tip of a sharp knife, creating a diamond pattern (take care not to cut through to the flesh). Season with salt and freshly ground black pepper.
Mix the rice, sugar and tea leaves together and scatter into the bottom of a smoking pan. Alternatively, line the base of a lidded wok with a double layer of aluminium foil and set a rack on top. Cover with a lid and set over a medium heat for about 5-10 minutes, or until the mixture begins to smoke (CAUTION: this will generate a lot of smoke; keep the area well-ventilated by opening the doors and windows where possible).
Place the duck on the rack and cover with foil and the lid. Lower the heat and smoke for 18-20 minutes, or until the duck is cooked but still slightly pink in the middle. Turn off the heat and set aside to cool.
Meanwhile for the salad, carefully pick out the meat from the cooked lobster, keeping the flesh as whole as possible.
Whisk the oil and lemon juice and season, to taste, with salt and freshly ground black pepper.
When the duck breasts have cooled, place them skin-side down into a cold frying pan and place over a medium-high heat. Cook for 6-8 minutes, or until the fat has rendered out and the skin is golden-brown and crisp, basting the meat with the fat as you go. Turn the duck over and cook for a further 3-4 minutes (for medium), or until the duck is cooked to your liking.
To serve, spoon the apple purée onto serving plates. Thickly slice the duck breast and place on top of the purée. Dress the bitter salad leaves with the olive oil and lemon dressing and arrange on top of the duck. Cut the lobster meat into bite-sized pieces and place among the salad leaves. Cut the maple jelly into small cubes and scatter about the plate.
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