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.
2 smoked duck breasts
Extra virgin olive oil
For the pickle
4cm piece of fresh horseradish
150ml white wine vinegar
Teaspoon sea salt
1 bay leaf
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.