Smoked Hickory Duck Breast, Labneh & Confit Garlic

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We have another incredible recipe for you to try at home. A little patience is required for this one, but boy is it worth it.

The sweet and smokey all natural aromatics of our Smoked Hickory rub is enhanced by the barbecue flames that have carefully caramalised our award-winning Properly Free Range Duck Breast.

With just the subtlest hint of spice, our Hickory rub is the perfect choice for capturing a wonderful barbecue flavour that works so well with creamy homemade labneh and sweet spring garlic.

Ingredients

2

Properly Free Range Duck Breasts
4 tbsp

Smoked Hickory Rub
200g

Butter
400ml

White wine
250g

Natural Yoghurt
6 Heads

Spring garlic
2 Sprigs

Rosemary
A drizzle

Olive Oil
A pinch

Pure Sea Salt

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Method

Season the yogurt with a little pure sea salt, place into a tea towel and hang with a bowl underneath for a minimum of 12 hours. The yogurt will thicken as it starts to release liquid - and just like that you have labneh.
Put the garlic, butter, rosemary and white wine into a lidded pan, then place into an oven set at 140C for 2 hours, or until soft.
Coat the duck breasts in the smoked hickory rub with a little sea salt. Place onto a hot grill fat side down and allow to render for 5 minutes or until golden brown. Turn the breast and cook for a further 5 minutes. Remove from the grill and allow to rest for 10 minutes.
Spread the labneh on the bottom of the plate and arrange slices of duck breast and spring garlic on top and drizzle with good quality olive oil.