Smoked Duck, Apple & Horseradish Pots with Smoked Sourdough Toasts

No 3 in our series of recipes from our friends at Yorkshire Rapeseed Oil – this time using our succulent Twice Smoked Duck in combination with their sublime Oak Smoked Mayonnaise. It’s a match made in heaven!

Serves 4

Staal products in this recipe

Smoked Duck Spring

Twice Smoked Duck

View product
Add these Staal products to basket


170g Staal Smokehouse Twice Smoked Duck Breast, sliced into thin slices
4 tbsps Oak Smoked Yorkshire Mayonnaise
4 heaped tbsps soured cream
1-2 tsp horseradish sauce
1 tangy, sharp flavoured medium apple, grated
Pinch of sea salt and freshly ground black pepper
40g baby leaf salad leaves or pea shoots
Thyme leaves, to garnish
2 slices of sourdough, cut into 8 strips
A little Oak Smoked Yorkshire Rapeseed Oil


1. Firstly, make the sourdough toasts by brushing your sourdough strips on both sides with the Oak Smoked oil and then popping under a pre-heated hot grill until lightly toasted on either side. Set aside.

2. Mix together your soured cream, horseradish and grated apple, ready to make up the pots. Season and set aside.

3. To make the pots take a glass ramekin or small jar and layer up the ingredients starting with the baby salad leaves, top with the apple mixture, slices of duck, and a teaspoon of Oak Smoked Mayonnaise. Repeat the layers again in each jar and then top with a little fresh thyme

4. Serve each pot with the sourdough toasts.

Back to recipes

About Staal Smokehouse

In 2007, my wife Georgina and I made the move from the south of England to Georgina’s family farm in East Yorkshire, with a view to setting up a small cottage industry ‘The Dream’ was to set up a business that encompassed our passion for food whilst adding diversity to the existing farming

Learn More