Smoked Duck is often attributed to Szechuan cuisine, the rich meat combining wonderfully with the powerful smoke works so well agains the hot and sour ingredients in the region. With it's flavourful meat, smoked duck lends itself to a variety of dishes.

Here, we have paired our smoked duck breast with seasonal star, the bounteous autumnal pear. This seasonal fruit is so delicately sweet and bursting with flavour, it blends fantastically well with the warming smoked duck for a wonderful explosion of tastes. For texture, brittle and bitter curly kale comes into play, bouncing sharply off the soft, sweet pear and savoury duck. Finally, the nutty embrace of the toasted hazelnut for a fragrant aftertaste.

Simple ingredients and flavours that combine together so divinely well in this treat of a canapé. Trust us when we say, you really won't want to share.



  • To smoke the duck, salt and season well. Leave to sit at room temperature for around 30 minutes. Whilst the duck is sitting, then get your bbq on a low smouldering flame. Once the 30 minutes is up, wash the salt off the duck and pat dry. In a deep metal oven tray, add two handfuls of wood chips, with a wire rack on top. Gently place the duck on top of the wire rack. Wrap the tray and the breasts carefully in tinfoil. Place over a low smouldering fire (bbq will work) not too hot. You want the duck breasts to be gently cooked and smoked. Gently smoke for around 20 minutes.

  • After 20 minutes are up, take the duck out of your handmade smoker and let it cool and rest whilst you get the rest of the canapé together.

  • To make the kale, dress with a tiny drizzle of olive oil and salt. On a baking tray, loosely scatter the seasoned kale. Place into an oven at 140C for around 20-25 minutes or until the kale is crisp and beautifully brittle. The kale should still be green, not brown.

  • For the sweet pear, lightly oil and season the pear wedges. In an oven, roast at 220C for around 15 minutes until the pear is wonderfully caramelised and slightly bronzed.

  • Serve all together by thinly sliced duck breast, the caramelised pear on top. To finish, crush the kale on top and scatter the toasted hazelnuts. Utter bliss.

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