Hay-smoked Duck With Ember-baked Beetroot Recipe
Seasonal British ingredients cooked over fire and smoke.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beetroot
Preheat your grill or oven to 200°C (400°F). Wrap each beetroot in aluminum foil with a drizzle of olive oil, a pinch of sea salt, and some black pepper. Bake in the embers or oven for about 45 minutes until tender.
- 2
Prepare the Duck
While the beetroot is baking, score the skin of the duck breasts in a crisscross pattern. Season both sides with sea salt and black pepper.
- 3
Smoke the Duck
Prepare your smoker or grill for indirect heat. Place the hay on a piece of aluminum foil, and light it to create smoke. Once the hay is smoking, place the duck breasts skin-side up on the grill grate above the smoke. Close the lid and smoke for about 20-25 minutes, or until the duck is cooked to your desired doneness.
- 4
Finish the Dish
Once the duck is smoked and the beetroot is tender, remove both from heat. Slice the duck breasts and serve with the ember-baked beetroot. Drizzle with honey and sprinkle with fresh thyme before serving.
