Hay Smoked Duck Recipe

Time2h

Serves2

ember baked beetroot, elderflower, cherry*

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Ingredients

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1
Prepare the Duck
Score the skin of the duck breasts in a criss-cross pattern and season generously with salt and black pepper.
2
Smoke the Duck
Place a handful of hay in a smoking pan or a cast-iron skillet over high heat. Once the hay starts to smoke, place the duck breasts skin-side down in the pan. Cover and smoke for about 10-15 minutes until cooked to your desired doneness. Remove from heat and let rest.
3
Bake the Beetroot
Preheat the oven to 200°C (400°F). Wrap each beetroot in foil with a drizzle of olive oil and a pinch of salt. Bake for 45-60 minutes until tender. Once cooked, let cool slightly before peeling and slicing.
4
Prepare the Cherry Sauce
In a saucepan, combine fresh cherries and elderflower cordial. Cook over medium heat until the cherries soften and the sauce thickens slightly, about 10 minutes. Season to taste.
5
Plate the Dish
Slice the smoked duck and arrange it on a plate with the sliced beetroot. Drizzle the cherry sauce over the duck and serve immediately.