Herbed Tabouleh with Smoked Duck Breast

Recipe devised by Rannoch Smokery, Scotland’s specialist meat and game smoker


Category:  Midweek Express  - 


For 4 people


  • 120 gms bulgar wheat
  • 450 gms ripe vine tomatoes diced
  • 0.5 tsp ground cinnamon
  • 0.5 tsp allspice
  • of 1 lemon
  • 4 spring onions finely sliced
  • flat parsley finely chopped
  • mint finely chopped
  • 0.5 tsp salt
  • olive oil
  • 2 Rannoch Smokery smoked duck breasts

Herbed Tabouleh with Smoked Duck Breast Directions

  1. Normal 0 false false false MicrosoftInternetExplorer4 /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin:0cm; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;}
  2. Cover the bulgar wheat with hot water and leave to soak for 30 mins. Drain the bulgar and tip into a bowl. Add the tomatoes, spices, lemon juice, spring onions, parsley, mint, salt and oil. Combine well and allow to stand for 10 mins to let the flavours develop. Serve the bulgar salad with duck breasts sliced on top.