Duckbreast with Hippo Tops


  • Hippo Tops
  • Artichoke (2) 
  • Slow Smoked Duck 
  • Beetroot (2) 
  • Tahoon® Cress (1 cup)
  • Cauliflower (1/3)
  • Pepper 
  • Salt

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.

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress