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27 August 2013

Succulent smoked duck breasts from Morton's Traditional Taste

Photo: ©Morton's Traditional Taste
Rob Morton is carrying on his family tradition of farming and butchery, by creating local quality produce from his free-range poultry farm in Norfolk.

Hall Farm was established as far back as 1945 when Rob’s grandfather came down from Scotland with a dairy herd. Wishing to maintain the family’s farming and butchery heritage, Rob’s father and now Rob, himself are continue to provide their quality service and meats to other local meat producers, the local catering industry including fine restaurants and bistros in Norfolk and to the surrounding  local community.

The traditional Norfolk farm consists of a large family farmhouse and courtyard of barns and outhouses. Some of these buildings had largely become redundant as they were no longer suitable for modern day farm machinery. Rather than letting them sit unused, Rob converted one of them into a smokehouse with a fully hygienic area. This became an extension of their farming business in November 2012 to cure and smoke the game and meats that Morton’s farms produce.

The video shows Rob preparing and smoking duck breast.

The duck breast in placed in brine for 2-3 hours. The meat is then rinsed and washed to get rid of the excess the salt off the surface. The duck breasts are placed briefly on racks to dry out, before putting them straight into the smoker for 3 hours. The meat is smoked slowly to allow the aromas from the selected wood chippings to infuse throughout.

For a particular flavour, Rob has chosen the chippings from old whiskey barrels which are ground up finely and placed in the bottom of the smoker. After lighting, the chippings are left to smoulder allowing the smoke to permeated the duck breasts sitting above, giving the meat its distinctive taste and flavour.

Rob says: “A good smoked meat, is still moist, with a hint of the smoked flavour, that’s not overpowering just from the curing process of salt and smoke; but when you put the meat in your mouth, it melts on your tongue and  you want to taste the smokiness and moisture of the meat infused with the flavours from the smoke”.

Rob personally recommends slicing the Smoked Gressingham Duck or Morton’s own Smoked Chicken thinly on a freshly prepared Caesar Salad as a delicious summer meal.

To find out more about Morton’s Traditional Taste visit their page on The Artisan Food Trail here

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