We used port wine soaked chips and cold smoke lamb. Its not a strong smoke flavor, more of a subtle compliment to the meat.
I wish I had the ability to flick everything I/we are doing but I dont have enough hands or enough balls to bring my phone out on the line. So I have a shitty, overhead, pre-garnish picture of my favorite dish this menu... Duck Two Ways.
Duck breast roulade. Country ham wrap and foie gras mousseline. Sous vide then pan seared.
Braised duck thigh croquette fried in clarified duck fat.
20 mile sweet potato puree with ginger scallion broth.
Also doing a ridiculous amount of phallic sausage making. We get whole hogs, lambs, ducks, chickens, etc. so whatever is left gets stuffed in a casing, terrine or turned into stock.
Where you at now Red? Im trying to come eat.