I smoke duck. It's better than crack. I didn't smoke this duck, however. It's readily available ready-smoked. It's OK cold, but better heated in a pan until the skin crisps and the flesh warms through. A local grower had some lovely tatsoi and a neighbour gave us a pumpkin. The pecans come from the valley over the hill. I gave a recipe for the pineapple & star anise chutney a few days ago. It's really a warm salad, served with a dressing of pecan oil, sherry vinegar & maple syrup. Works brilliantly with a Kiwi pinot noir.
SMOKED DUCK WITH PINEAPPLE & STAR ANISE CHUTNEY, ROASTED CORN, PUMPKIN, PECANS & TATSOI WITH A PECAN & MAPLE VINAIGRETTE
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