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Duckbreast with Hippo Tops
Ingredients
- Hippo Tops
- Artichoke (2)
- Slow Smoked Duck
- Beetroot (2)
- Tahoon® Cress (1 cup)
- Cauliflower (1/3)
- Pepper
- Salt
Method
- 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.
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