Anisata smoked duck

Posted June 5, 2012 by Hannah
Anisata smoked duck served with a fig and strawberry salad and tarragon dressing

Posted in : Cuisines :
  • Prep Time :
    90 min
  • Cook Time :
    7 min
  • Ready Time :
    1 hour, 37 min





    • 4 Duck breasts
    • 15g Salt
    • 10g Sugar
    • 5g Anisata
    • 1 handful Hickory smoking chips


    • 10ml White wine vinegar
    • 4 sprigs Tarragon
    • 30g Basil
    • 10g Sugar
    • 10mlq Grapeseed oil


    • 100g Green beans
    • 1 Punnet Strawberries
    • 1 Apple
    • 4 Fresh Figs
    • 120g Roquefort cheese
    • 100g Rocket leaves


    Trim your duck breast and cure using your salt, sugar and anisata rubbed over the duck for 1 hour.
    Lightly rinse most of the curing mix away and pat dry. Place your wood chips in some foil on your BBQ hot plate on high. Once chips have started to smoke reduce heat to medium and place your duck breasts on your BBQ’s wire resting rack and close the lid. Smoke for 5 – 7 minutes depending on how large your duck is.
    Sear your duck on the hot plate to caramelize the fat and brown the flesh.
    Allow to rest before slicing.

    Place your tarragon, sugar and vinegar into a pot and reduce by half. Let sit and infuse until cool. Whisk oil in slowly to thicken. Season with salt and pepper.

    Blanch your beans and refresh in iced water. Halve your strawberries, slice your apple and cut your figs into wedges. Lightly pull your cheese apart into small bite sized pieces. Toss together with your rocket, sliced duck and tarragon dressing.

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