Recipe: Adrian Hodgson, The District Cafe | Photography: Brydie Thompson

3 duck breasts


½ cup brown sugar
½ cup salt
1 litre cold water

Mix the sugar and salt in the water. Add the duck breasts skin side up, cover and refrigerate for 12 hours.

To smoke

manuka wood chips
baking tray
cake rack
tin foil

Cover the baking tray with tin foil and scatter wood chips on top
Put cake rack on top of the wood chips and the brined duck breast on the cake rack then cover with tin foil.
If you have gas hobs place the tray on the stove top (or BBQ works well too) and smoke for 10 mins on high. The skin on the duck breast should be quite brown before you finish it in the oven for 8 mins until medium rare. Then remove and cool.
If you don’t have gas, place the tray in the oven on high heat (200°C) for 20mins.

Raspberry Vinaigrette

1 cup raspberry vinegar
1 cup sugar
½ cup oil – I like to use ½ canola oil and ½ olive oil
½ tsp crushed garlic
salt and pepper to taste

Mix the vinegar, sugar and garlic before slowly whisking in the oil. Taste and season accordingly.


2 oranges, peeled and segmented
salted cashew nuts
dried cranberries soak in hot water to rehydrate

To Assemble

Slice the duck breasts and divide onto four plates or one large platter.
Dress the watercress with the raspberry vinaigrette and place on top of the duck.
Scatter cashew nuts, cranberries and orange segments over the salad and serve.

District Duck Breast 3

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