LAWRENCE MURPHY: Barbecues aren’t just for summer

Turn your barbecue into a smoker with this delicious duck starter dish

Turn your barbecue into a smoker with this delicious duck starter dish

Georgia Myers and Imogen Myers, both five, taking a closer look at a fish at Waitrose, in Southsea, as part of their under the sea project this term

A fishy supermarket trip for school pupils

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Smoked duck with pickled turnip and horseradish

(Serves six as a starter)

In the past couple of weeks I’ve been using our Weber barbecue as a smoker. You have to build the charcoal to one side of the grill and put a metal tray of water on the other side.

Once the flames have gone and the charcoal is white, add a piece of seasoned hard wood to create the smoke. The items you want to smoke are put on the grill so they do not take the direct heat before closing the lid.

I like to use wild ducks on the menu at this time of year. Because a lot of ducks get shot through the legs, I had some crowns to smoke for a starter. If you don’t want to play around with your barbecue in winter, you can buy smoked duck from a good delicatessen. This simple pickle recipe will enhance its flavour.

INGREDIENTS

2 smoked duck breasts

Salad leaves

Extra virgin olive oil

For the pickle

2 turnips

4cm piece of fresh horseradish

150ml white wine vinegar

75ml water

Teaspoon sea salt

12 peppercorns

8 cloves

1 bay leaf

Tablespoon sugar

METHOD

1. Peel the turnips and horseradish and finely grate them.

2. Put the rest of the ingredients into a saucepan and bring to the boil.

3. Simmer for two minutes and add the grated turnips and horseradish.

4. Stir, turn off the heat and allow to cool.

5. Thinly slice the duck breasts and arrange on plates.

6. Squeeze the turnip pickle and arrange over the duck.

7. Add some salad leaves and dress with the oil. Sprinkle a little sea salt on the dish before serving.

Lawrence’s restaurant is Fat Olives at Emsworth (fatolives.co.uk). Call 01243 377 914.

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