Duckbreast with Hippo Tops


  • Hippo Tops
  • Artichoke (2) 
  • Slow Smoked Duck 
  • Beetroot (2) 
  • Tahoon® Cress (1 cup)
  • Cauliflower (1/3)
  • Pepper 
  • Salt


  • 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.

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