- Hippo Tops
- Artichoke (2)
- Slow Smoked Duck
- Beetroot (2)
- Tahoon® Cress (1 cup)
- Cauliflower (1/3)
Smoke the duck breast on 60°C on the Big Green Egg.
Serve the duck breast in slices.
Garnish with Aceta Balsamic Vinegar, caramelised red beet, Tahoon® Cress.
Add some roasted cauliflower, steamed artichoke and Hippo Tops.
Say yes to the cress