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SMOKED DUCK BREAST

Serves 4

DUCK MARINADE

200 g Suze liquor

​200 g whole grain mustard

  1. Puree in blender into a coarse paste.

  2. Store in refrigerator.

CHERRY MUSTARD

100 g mustard powder
120 g water
737 g cherries
85 g Ruby Port
57 g sugar
8 g salt

  1. Combine cherries, vinegar, port and sugar.

  2. Reduce on high heat until 475 g.

  3. Puree until completely smooth. 

  4. Mix with mustard paste and salt.

DUCK BREAST

180 g duck breast, scored
20 g marinade
Hibiscus powder
Endive leaves

  1. Marinade duck for two hours prior to cooking, then rub off marinade.

  2. Season duck with salt and green pepper.

  3. Cook skin side down in a smoking hot pan until skin is rendered and crispy and duck is medium rare. Let rest 6 minutes before slicing.

  4. Serve it with roasted beets, endive leaves and hibiscus powder.

Smoked Duck breast: List
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