A Suffolk favourite...
If you're looking for award-winning hot smoked duck breast, you've come to the right place.
We've been producing smoked foods at The Artisan Smokehouse for many years, and our smoked duck has become one of our best-loved products. Every breast is cured, smoked and cooked by hand in small batches using traditional methods and carefully chosen ingredients.
Whether you're wondering how we make it, how to serve it, what wine to pair it with or simply why it tastes so different, here's everything you need to know.
An Award-Winning Smoked Duck...
We're incredibly proud that our smoked duck has been recognised by two of the UK's most respected food awards.
It was awarded Double Gold at the Great Taste Awards, as well as winning the Taste of Excellence Category at the Pig & Poultry Awards—recognition that reflects the care, craftsmanship and quality that goes into every single duck breast.
The Great Taste judges described it as having a "pleasing texture," "well-balanced flavour," and "refined smokiness," while also commenting on its attractive appearance and the exceptional care taken throughout its preparation.
Awards are lovely to receive, but what means even more to us is knowing that our customers come back time and time again for another pack.
How We Make Our Hot Smoked Duck...
People often ask what makes our smoked duck different, and the answer is surprisingly simple—we don't try to reinvent the wheel, we just take great care over every stage of the process.
Each duck breast is hand cured overnight before being gently dried and smoked over maple wood.
Over the years we've experimented with different woods, but we always come back to maple. It produces a gentle, delicate smoke that complements the rich flavour of the duck without overpowering it.
Once smoked, every breast is slowly cooked until beautifully tender, locking in all those wonderful natural juices while creating the texture our customers love.
It's a process we've refined over many years, and although it takes longer than some methods, we think the results speak for themselves.
Our Favourite Salad...
If we had to choose just one way to enjoy our smoked duck, this would probably be it.
Arrange slices of hot smoked duck with ripe pear, crisp frisée lettuce and generous chunks of Fourme d'Ambert.
Finish with a sweet-sharp dressing made from Dijon mustard, honey and cider vinegar.
It's fresh, elegant and ready in minutes—perfect for a warm summer evening with a chilled glass of wine.
Simple food really can be the best!
What Wine Goes with Smoked Duck?
A good wine can really bring out the best in smoked duck.
If you're choosing red, we'd recommend a Pinot Noir, particularly one from Burgundy or New Zealand. Its soft fruit flavours and gentle acidity work beautifully with the richness of the duck.
Prefer white? An off-dry Riesling is wonderfully refreshing and balances the smokey flavour perfectly.
And if the occasion calls for a celebration, a chilled Brut Rosé Champagne is hard to beat.
Of course, the most important rule is to drink what you enjoy!
Smoked Duck Breast - 80g sliced is backordered and will ship as soon as it is back in stock.
Frequently Asked Questions About Smoked Duck...
Is your hot smoked duck ready to eat?
Is your hot smoked duck ready to eat?
Yes. Our hot smoked duck is fully cooked and ready to enjoy straight from the pack.
Can you freeze your smoked duck?
Can you freeze your smoked duck?
Absolutely. Freeze unopened or wrap leftovers well before freezing.
Should smoked duck be served hot or cold?
Should smoked duck be served hot or cold?
It's delicious either way. We often serve it cold in salads and cheeseboards, but it's equally lovely gently warmed in pasta dishes or alongside seasonal vegetables.
What makes hot smoked duck different from cold smoked duck?
What makes hot smoked duck different from cold smoked duck?
Hot smoked duck is fully cooked during the smoking process, giving it a wonderfully tender texture that's ready to eat. We prefer it because we believe it offers a better eating experience than cold smoked duck.
