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Easy
By Ben Shewry
Published 2012
Place the beetroot juice in a stainless-steel bowl. Light a cold smoker* using the sawdust, place the bowl inside and smoke the juice at 4°C (39°F) for 30 minutes.
Heat the duck stock and combine with the beetroot juice. Add the vinegar, lemon juice and pepper. Check the seasoning and balance of flavour — it should taste