Spain / Portugal(Change)

Duckbreast with Hippo Tops

Smoke the duck breast on 60°C on the Big Green Egg.

Serve the duck breast in slices.

Garnish with Aceta Balsamic Vinegar, caramelised red beet, Tahoon Cress.

Add some roasted cauliflower, steamed artichoke and Hippo Tops.