Smoked Duck Breast

  • Product Code: Duck Breast
  • Availability: In Stock
  • £5.99

Hot smoked over oak and beech shavings to medium rare, our Smoked Duck Breast is a must try for any meat lover.

Rich in flavour this can be used in many dishes or just served thinly sliced with any salad.

2 Star Winner in The Great Taste Awards 2015


Duck, Salt, Natural Oak Wood Smoke.

Our Smoked Duck Breast is hot smoked and is therefore ready to Eat. No Preparation Required!

The Smoked Duck Breast will be delivered to you fresh & vacuum sealed- Keep refrigerated.


Suitable for Home Freezing

Smoked duck salad with baby beetroot and parmesan 

Serves 2


1 smoked duck breast

For the beetroot

12 baby beetroot

2 tbsp olive oil

3 sprigs thyme

3 garlic cloves, lightly crushed

1/4 small red onion, peeled and finely sliced

2 tsp red wine vinegar

1 tbsp clear honey

15g butter

1 tbsp ruby port

1 tbsp cold water

For the salad

25g fine green beans

baby red chard or red sorrel leaves, washed and drained

a few red chicory leaves, trimmed, washed and sliced lengthways

2 tbsp vinaigrette

25g walnut halves, lightly toasted and broken in half

small block of parmesan (shaved thinly using a potato peeler)


For the beetroot

  • pre heat the oven to 220C/Gas 7
  • trim the beetroot stalks to around 2cm.  Take a large piece of foil and place the beetroot in the centre. Drizzle with 1 tablespoon of the olive oil, then add thyme and garlic.  Season with salt and pepper
  • Bring the foil up to enclose the filling, fold over to seal. Place on a baking tray and bake for about 1 hour or until very tender
  • Remove from the oven and unwrap.  Tip into a mixing bowl and cover with clingfilm.  Leave for 20 minutes to allow the skins to loosen and the beetroot to cool.  Remove the cling film and discard the thyme and garlic
  • Peel the beetroot and cut into quarters.  Put 12 of the quarters into a bowl, add the onion and stir in 1 tablespoon of the vinegar, the honey and remaining 1 tablespoon of olive oil.  Toss lightly and set aside
  • To make the beetroot puree, place the rest of the beetroot quarters in a small saucepan with butter and seasoning.  Cook over a medium heat for 2 minutes, then add the port and water.  Bring to the boil and cook for a further 2 minutes until the liquid has reduced by half.  Remove from the heat and stir in the remaining 2 teaspoon of vinegar and cream.  Blend in a food processor until smooth, then press through a very fine sieve into a small bowl.  Season to taste. Put into a squeezy bottle with a thin nozzle

For the salad

  • Cook the green beans in boiling salted water for about 3 minutes or until tender.  Drain in a sieve, then plunge into a bowl of cold water with a hanful of ice cubes.  Leave for 10 minutes then lift out with a slotted spoon and carefully split the beans in half lengthways.  Toss the red chard, chicory and green beans with the dressing in a small bowl

Keep the duck breast  in an oven to keep warm

To present the dish

Squeeze the beetroot puree onto a long oval plate in a continuous zig zag.  Place half the glazed beetroot quarters along the length of the plate.  Add a few walnut halves and a few green beans to the dish.  Slice the duck breast and place half down the length of the plate.  Finish with the dressed salad leaves and parmesan shavings.  Repeat the method on a second plate with the remaining ingredients and serve



Pear, smoked duck & beetroot salad

Prep time:     5 minutes                                      Serves: 4 as a starter or 2 as a main course


1 bunch watercress, sprigs picked

1 bunch baby red or golden beetroot, boiled in salted water until tender then cooled, peeled and quartered

2 firm pears, halved, cored and thinly sliced lengthways

2 smoked duck breasts, thinly sliced

100ml walnut oil

2 tsp white wine vinegar

1 tsp dijon mustard

dash of lemon juice

freshly ground salt and black pepper


Whisk the oil, vinegar, mustard and lemon juice together in a small bowl until well combined.  Place all the other ingredients into a large serving bowl.

Pour the dressing over this and toss gently to combine


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Tags: smoked poultry