Search Results

Products

0 results View all

Category

Pages

Order your Christmas feast now
Home Smoked Duck with Crispy Kale & Pears

Home Smoked Duck with Crispy Kale & Pears


By Mela Baldock
05, October 2020

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. Paired with a glass of Bergecrac Rouge; this is truly Christmas in a canapé.  

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. 

Ingredients

2 Free Range Duck Breasts 

2 pears cut into wedges 

Handful of curly kale 

Handful of toasted and chopped hazelnuts 

Method

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. 

Smoked Duck Breast

You May Also Like

Five Gorgeous Kitchen & Homeware Christmas Gifts You’ll Want for Yourself

Five Gorgeous Kitchen & Homeware Christmas Gift...

 As we all know, Christmas is a time of giving. Whether you're treating yourself or a loved one, ... Read More
6 freezer mysteries unravelled with Pipers Farm

6 freezer mysteries unravelled with Pipers Farm

Freezing is the ultimate natural food preservative. When compared to the questionable environment... Read More
Full Circle Charcuterie

Full Circle Charcuterie

British charcuterie often doesn’t get the love it deserves. An effortless lunch, starter or dinne... Read More
Meet the Makers: Lavender Blue Pottery

Meet the Makers: Lavender Blue Pottery

There is something incredibly earthly about pottery. At its root, pottery has that distinctive no... Read More