Capreolus are an English artisan charcuterie producer in Rampisham, West Dorset. Curing of the meat follows age-old traditional techniques combined with a flair and instinct for flavour.
Free-range duck breast from suppliers such as Sladesdown Farm near Ashburton in Devon is cured in a brine flavoured with thyme, juniper, black pepper, honey, maple syrup, and port. It is then smoked with beech wood before being gently cooked sous-vide. This makes the meat moist and succulent and, of course, ready to eat.
Serve with a salad for an elegant starter. Smoked duck goes particularly well with fruits like pear or mango.