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 brand new Smoked Hickory Rub are enhanced by the barbecue flames that have carefully caramalised our award-winning 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.


2 Properly Free Range Duck Breasts

4 tbs Smoked Hickory Rub

250g Natural yoghurt

6 Heads of spring garlic

200g Butter

400ml White wine

2 Sprigs of rosemary

A pinch of Pure Sea Salt


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 140Cfor 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 in tin foil 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. 

Smoked hickory rub


Confit garlic