Suggested Recipe

Herbed Tabouleh with Smoked Duck Breast

(Serves 4)

120gms bulgar wheat
450gms ripe vine tomatoes diced
1/2 tsp ground cinnamon
1/2 tsp allspice
Juice of 1 lemon
4 spring onions finely sliced
Bunch flat parsley finely chopped
Bunch mint finely chopped
1/2 tsp salt
3tblsp olive oil
2 smoked duck breasts

Cover the bulgar wheat with hot water and leave to soak for 30 mins.

After 30 mins drain the bulgar and tip into a bowl. Add the tomatoes, spices, lemon juice, spring onions, parsley, mint, salt and oil. Combine well and allow to stand for 10 mins to let the flavours develop. Serve the bulgar salad with duck breasts sliced on top.

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Suggested Recipe

Individual Venison Wellington with Smoked Venison and Duck Pate

(Serves2 )

1 packet ready rolled puff pastry
Salt and pepper to season
2 Venison fillet steaks (5 to 6 oz. each)
50g Rannoch Smoked Duck Pate
50g Smoked venison
1 Egg White beaten

Pre-heat oven to 200C/Gas mark 7

Rub salt and pepper over steaks, coating all sides. Cut pastry into 2 portions and roll to depth of

approximately 5mm. Spread half the pate over one side of each steak. Place a steak, pate side down, on the cent of each portion of pastry. Take the smoked venison and layer this over the other side of the steak, then wrap pastry around meat. Trim excess pastry from ends and seal. Place seam side down in a greased, shallow baking pan. Brush with beaten egg white. If desired, reroll trimmings to make cutouts.

Brush with beaten egg white. Bake uncovered for 15-20 minutes or until pastry is golden and meat is medium rare.

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Suggested Recipe

Smoked Barbary Duck and Orange Crostini

(makes roughly 30)

200g smoked Barbary duck.
3 large oranges, peeled and pith removed, cut into slices.
Small handful rocket.
3 small ciabatta rolls, cut into 10 thin slices each.
Rannoch Apricot and Ginger Chutney.

Arrange slices of ciabatta on a baking tray and place in a medium oven for 10 minutes until dried out and
crisp. Leave to cool.

Place a small amount of chutney on each slice. Arrange a slice of duck, a slice of orange and a rocket leaf
on top of each. Can be served with a bowl of extra chutney on the side.

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Suggested Recipe

Smoked Carpaccio Platter with Beetroot and Horseradish Relish

(Serves 2)

1 pack sliced smoked carpaccio
1 tblsp shaved parmesan
Small handful rocket leaves
Relish
1tsp hot horseradish
2 vac packed unpickled beetroot
1/2 small red pepper, chopped
1/2 small fennel bulb, chopped
1 tblsp olive oil
Squeeze lemon juice
1 tsp chopped fresh tarragon

For the relish place all the ingredients except the beets in a blender and whiz to rough paste. Add the beets and pulse these in too. Remove the relish and season to taste.

Arrange the carpaccio on a plate and scatter over the rocket and parmesan. Drizzle with a little oil if wished. Serve the carpaccio with the relish, crusty bread and unsalted butter.

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Suggested Recipe

Smoked Chicken Tortillas

(makes roughly 30)

200g smoked chicken, finely chopped
100g chicken breast, finely chopped
10ml ml mild tandoori curry paste
60ml Greek yoghurt
Squeeze of lemon juice
Chopped fresh coriander plus leaves to garnish
Rannoch Apricot and Ginger Chutney to Serve
1 Bag plain tortilla chips.

Place the curry paste and the yoghurt in a bowl and blend together with the lemon juice. Add in the chicken and chopped coriander and mix until evenly combined. Select unbroken tortilla chips and place a small amount of the mixture on each, topped with a blob of mango chutney and a coriander leaf. Repeat until all
the mixture is used, then arrange on a platter and serve.

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Suggested Recipe

Smoked Duck Breast Noodle Bowls

(Serves 2)

300gm Vac packed noodles
10gms dried porcini mushrooms soaked for 10mins in boiling water
500mls chicken stock
50mls chinese rice wine or dry sherry
1tsp soy sauce
1/2 green chilli
4 slices fresh ginger
1 bulb pak choy chopped
50gms bean sprouts
1 smoked duck breast

Drain the mushrooms and reserve the soaking water. Place the stock, mushroom liquor, wine or sherry, soy, chilli and ginger in a pan and simmer gently for 10 mins .

Place the duck breast on a baking sheet and place in a 180C pre-heated oven for 10-12 mins to warm through. Place the noodles in a pan with boiling water and boil for a minute to heat through. To assemble. Drain the noodles and divide between two large warmed bowls. Top the noodles with the drained mushrooms, half the pak choy and the bean sprouts then slice the duck dreast on top.

Now strain the broth and pour this into the bowls.

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Suggested Recipe

Smoked Goose Breast on Waldorf Salad with Garlicky Walnuts

(Serves 2)

Salad
3 ribs celery including leafy tops, sliced
1 large red apple, cored and chopped
1tsp grain mustard
1tblsp mayo
1tblsp creme fraiche
1 tblsp chopped chives
Squeeze of lemon juice
1tblsp sultanas

Topping
2 tblsp olive oil
1 tblsp chopped walnuts
2 cloves garlic finely sliced
1tblsp chopped flat parsley
1 smoked goose breast sliced

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Suggested Recipe

Smoked Venison and Wild Mushroom Toasts

(Serves 2)

1 pack sliced smoked venison
200gms wild mushrooms, wiped and sliced if large
1tblsp olive oil
2 finely sliced shallots
1 clove garlic thinly sliced
1tsp chopped rosemary
1tblsp whiskey
2tblsp mascarpone
Salt and pepper
4 slices fat Baguette, toasted

Heat the oil in a frying pan over a high heat and throw in the mushrooms. Stir fry for 5 mins then remove to a plate. Lower the heat and add the shallot and garlic. Cook gently for 5 mins until softening then add the rosemary and cook for a further min. Add the whiskey and bubble to reduce. Return the mushrooms to the pan, add mascarpone and a good grinding of salt and pepper and mix to combine. Remove from the heat.

Place the toasts on a baking tray top each with venison slices, then a spoonful of the mushroom mixture and place under a hot grill for a minute until bubbling.

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Suggested Recipe

Tagliatelle with Asparagus, Smoked Chicken and Red Peppers

(Serves 4)

500g fresh tagliatelle
12 shoots asparagus
2 red peppers, cut into large slices
100g smoked chicken
For dressing
20ml balsamic vinegar
50ml olive oil
30ml lemon juice
Chopped Fresh Dill
1 teaspoon whole grain mustard
Shaved parmesan to serve

Cook pasta as instructions until al dente and keep warm.

Brush peppers and asparagus with oil and place in char grill pan and cook for two minutes. Divide pasta into four bowls and mix smoked chicken through each. Top with the red peppers and the asparagus.

Whisk the dressing ingredients together and pour over pasta. Top with shaved parmesan.

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Suggested Recipe

Warm Smoked Duck Salad with Balsamic Onion Confit and Roasted Shallots

(Serves 4 as a starter)

100g sliced smoked Barbary duck, sliced
4 shallots
Mixed salad leaves
Extra virgin olive oil and balsamic vinegar to dress
8 Cherry Tomatoes
Rannoch Balsamic Onion Confit

Cut the shallots into quarters place on a baking tray. Drizzle with a little oil and place in the centre of the oven for 15-20 minutes or until they start to brown. Heat a little oil in a wok over a high heat. Cook the duck for 30 seconds then toss in the leaves and the tomatoes. Remove from the heat immediately and toss through with a dash of balsamic vinegar.

Arrange the salads equally in neat piles in the centre of four plates. Divide the roasted shallots between the plates and top the salad with Rannoch Balsamic Onion Confit.

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