Hot Smoked Duck & Chilli Jam Recipe


Serves 4

For the hot smoked duck

  • 4 Gressingham duck breasts

  • 2 tbsp Cornish sea salt flakes

  • 2 tbsp brown sugar

  • 1 tsp pink peppercorns

  • 1 tsp yellow mustard seeds

  • Zest and juice of 1 orange

  • 4 tbsp The Cherry Tree Chilli Jam

  • Splash of cider [optional]

  • Apple wood chunks for smoking

For the salad

  • 1 butternut squash, hasselback

  • 1 tbsp olive oil

  • 6-8 cavolo nero leaves

  • 150g cooked chestnuts

  • 25g butter

  • 2 tbsp The Cherry Tree Chilli Jam

  • Pinch of Cornish sea salt flakes


For the smoked duck

  • Start by curing the duck breasts in a mixture of salt, sugar, spices and orange. Rub into the breasts and leave for 1-2 hours in the fridge.

  • Wash off the cure under cold running water and pat dry. Then preheat a BBQ smoker to 150˚C and add chunks of apple wood to generate smoke.

  • Place the duck skin side down over your charcoal grill and allow to hot smoke for 10-15 mins. Glaze regularly with The Cherry Tree Chilli Jam and remove from the smoker to rest once cooked.

  • Carve thinly and serve with a pinch of Cornish sea salt flakes.

For the hot salad

  • Heat oven to 180°C and roast your butternut squash with a pinch of salt and drizzle of olive oil for 45 mins.

  • Wilt the black kale in a pan with a little water for 3-4 mins and season with sea salt flakes.

  • For the chestnuts glaze in a small frying pan with a knob of butter and a big tablespoon of The Cherry Tree Chilli Jam.

To serve

  • Carve and season your chilli glazed duck with sea salt and slice your roasted squash.

  • Serve with extra The Cherry Tree Chilli Jam at the table.