- 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