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by Flo & Joe at

This is a open smoked duck sandwich with Satsuma mayonnaise on a homemade sourdough roll.

Recipes for each part are below, including a guide on how to smoke meat & fish on the hob at home.

The salad is simply made with radicchio & chicory and a dressing of olive oil,Ìýwhite wine vinegar,Ìýfresh orange juice and some seasoning.Ìý

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Makes 6 rolls

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This recipe assumes you already have a sourdough starter. If you don't have one, click here for a

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The night before you want to make your bread prepare your leaven. You will need 100g leaven for the recipe so combine 1tbsp of starter with 50g flour and 50g water. When a small blob of this leaven floats on the surface when dropped into water it is ready to use.

Preheat oven to 220°C

Ingredients

• 100g leaven

• 450g flour

• 350g water

• 10g salt

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Combine all the above ingredients.

After half an hour fold the dough by bringing up each of the sides and folding it over itself.

Repeat this process every half an hour for 3 hours. Leave for a further 3 hours at room temperature, or less time if it is warm. You should start to see bubbles forming and the dough becoming more elastic. Oil a container and transfer the dough. Leave for a second proving – it works well leaving it in the fridge overnight. In the morning, carefully tip the dough on to a floured surface and cut into six equal/ish pieces. Place on a floured baking tray evenly spaced with room for them to expand. Place in your preheated oven and spritz generously with water inside the oven, particularly on the floor to allow plenty of steam to be generated. Cook for around 20 minutes - they should be ready then but flip and give them a quick tap on the base to be sure. They are ready when they sound hollow. Allow to cool until you open them up.Ìý

This is great in the duck sandwich but would work really well with lots of other meats too. Try it in a sandwich with your leftover Christmas turkey.

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Ingredients

• 1 egg yolk
• 1tsp Dijon mustard
• 1/2tbsp white wine vinegar
• 6tbsp sunflower oil
• 2tbsp olive oil
• pinch of salt and pepper
• 1 satsuma boiled whole and blitzed to a puréeÌý

Whisk the egg yolk, Dijon mustard, salt and pepper and vinegar together until combined.

Slowly add the oils a little at a time whisking continually so the ingredients emulsify and become homogenous.

Once this basic mayonnaise is made add enough of the satsuma purée to get a good kick of citrus flavour, around 1tbsp.

You will need:

• a grill
• special smoking sawdust (not the stuff from a pet shop! Look online for the right stuff)
• two duck breasts
• rock salt
• foil

Cover your duck breasts in the salt and leave on a plateÌýfor a about half an hour in order to draw out the excess moisture. You can add different spices toÌýsalt if you want.Then rinse and pat dry with some kitchen roll.

Place the sawdust in the bottom of a grill. Make sure there's a gap between the sawdust and the bottom of the rack your meat will sit on.

Put the duck breasts on the rack and cover the grill in foil. Place it on the hob on a low-medium heat. You will need to keep turn the grill so all of it, and the meat, is heated.ÌýTwo good sized duck breasts should take around 20 minutes to smoke. Check the firmness of the meat toÌýsee if they're done in the same way you would a steak.

Be sure not to leave the smoker unattended at any point.

When the meat is done make sure you restÌýitÌýfor at least 5 minutes, ideally more,Ìýbefore carving.

You can use the same method to smoke fish and other meats.