Hot Smoked Duck
We’re firm believers that duck is the king of meat when it comes to smoking.
As duck fat absorbs the smoke’s flavour better than the meat itself, when smoked, the fat turns to butter and once sliced thinly – it doesn’t last long in our house! We’d strongly recommend you make more hot smoked duck than you think you need.
Hot smoked duck is really versatile – once smoked, finely slice the breasts and fry until crispy to adorn the top of a hearty soup, slice thinly and serve with our beetroot borani or serve simply in a bitter leaf salad with a citrus dressing to cut through the fat.