Duck breast smoked on hay

Duck and hay are a perfect combination in which the flavour of the duck is beautifully enhanced. Make sure the hay is clean before use.

Creation by Gijs Kemmeren, Gkfoods, Raamsdonksveer, the Netherlands.

Makes 5 pieces.

Duck breast smoked on hay

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duck breast fillets



brine, 7% salt



hay oil

As needed



Preparation method

  • Trim the duck breast fillet and brine for 1.5 hours.
  • Wash the hay three times in cold water and then dry out in the oven at 140˚C.
  • Remove the fillets from the brine and rinse in cold water. Pat the fillets dry.
  • Prepare a stainless still grid and cover well with hay. Place the fillets on top and cover with more hay.
  • Refrigerate uncovered for 12 to 24 hours.
  • Remove the hay and rub hay oil on the fillets.
  • Smoke the fillets on a mix of hay and soaked woodchips for about 30 minutes. Do not let the temperature exceed 40˚C.
  • Fry the skin until crisp in a frying pan and put in the oven to cook until done if needed.

Serving suggestions

  • As part of a main course with components of celeriac and shallots.
  • Cook the duck breast until the core temperature reaches 60-65˚C. Cut into thin slices and serve in a warm salad with mushrooms, rocket, and red onion.
  • As part of an amuse-bouche, e.g. with components of eggplant, tomato, and couscous

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