Free-range duck breast is cured in a brine flavoured with thyme, juniper, black pepper, honey, maple syrup, and port. It is then smoked with beech wood before being gently cooked sous-vide. This makes the meat moist, succulent and ready to eat.
Serve with a salad for an elegant starter. Smoked duck goes particularly well with fruits like pear or mango.
Great Taste Awards 2020 - Judges' Notes
“...The slices have a succulent look and a beckoning pinkness that is uniform throughout. There is a gentle, well-judged smokiness on the nose and palate and the texture is yielding, with just enough bite to make it interesting...”
“...The duck has been allowed to shine here; the cure and smoke are the support acts. Very well made and delicious as part of a charcuterie board...”
“...A lovely product that would easily make a beautiful starter...”
Capreolus Great Taste Awards 2020