Duck breast cooked in hay
The combination of hay and duck is perfect, it really enhances the taste of the duck breast. Make sure the hay is clean before you use it.
Creation by Michel van Soelen, De Limonadefabriek, Streefkerk, the Netherlands
Recipe per piece.
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Ingredients
|
1 |
|
duck breast |
|
As needed: |
|
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, e.g. with oak leaf lettuce, walnuts, and red onion.
- Use in a composition with components of celeriac, legumes, and onion.