Duck breast cooked in hay
Creation by Michel van Soelen, De Limonadefabriek, Streefkerk, the Netherlands
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Ingredients
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duck breast |
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hay |
Preparation method
- Set the temperature of the Big Green Egg to 130°C.
- Put some of the hay in a roasting tin, put the duck on top, and cover with the rest of the hay.
- Cook on the Big Green Egg for about 30 minutes.
Serving suggestions
- In combination with fennel and apricot.
- As a component in a starter or salad.