Hot Smoked Duck Breast - Cure No. 8
Best quality barbary duck breasts cured slowly in a juniper and orange brine before being hot-smoked over beech and apple woods. Recipe No. 8 is based on a blend of our own juniper-infused salt and was Supreme Winner at the 2016 Crystal Palace taste challenge. Tasting note - Versatile, velvety, extremely well rounded flavour. Smokey aroma with a lasting umami finish. Presented medium rare.
Made withDuck, salt, sugar, pepper, juniper, bay, orange juice and zest, smoke from oak and beech wood
Contains no known allergens
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London Smoke and Cure
An innovative little smokehouse out to change your perception of how good food can get.