Free-range duck breast from our suppliers like Sladesdown Farm near Ashburton in Devon 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.