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
Using a hand-held stick blender, add the xanthan gum and blend until thickened. Check the seasoning again. Pass through a fine sieve, cover and set aside at room temperature until needed.
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