smoked peking duck

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Make sure you have a large dripping pan under your duck. Invite a friend to chime in on this discussion. Goodness, gracious! Transfer the brine into a large 4-gallon (16-quart) cooler. Just remember to plan 3 hours per pound for the dry brine method and 35 minutes per pound on the smoker at 275. Add the salt in a wok and stir-fry it until light yellow. Add enough ice water to measure as close to 3-gallons as possible (see recipe notes). Avoid any duck that has been plumped or comes in brine. Duck meat is dark and moist with a distinctively rich and bold flavor. Wild mallard can also be used instead of Peking duck. Pour over duck … Note:-This is still indirect cooking set up. Does anything get golden browner, crispier, or duckier than Peking duck? Once you verify the done temperature of 165 degrees F, pull the duck from the smoker and transfer it to a cutting board. Guides How to Stick to Healthy Eating Resolutions for the New Year. This site uses Akismet to reduce spam. I cannot wait to try it, but I have to wait for company because my husband won’t eat duck. Place the duck on a clean workspace. We’d love to hear from you. Ask me, and I will tell you I love it any way I can get it. Although the leg meat was a close second! If you don’t have time to allow the duck to thaw in the refrigerator, place the duck is inside a leak-proof bag and submerge it into cold water, changing the water every 30 minutes. Alternatively, it may be easier to test how much brine solution and ice water needs to be added to the cooler. This type of duck is mainly raised for their livers (foie gras). When properly prepared, the deeply flavored skin should crackle and crunch with the slightest touch of your teeth, and the meat (more of an afterthought, really) should be moist, tender, and flavorful. Combine the brown sugar, salt, peppercorns, bay leaves, orange zest and juice, beer and water in a 6-quart stockpot and bring to a boil over high heat. David and I had never purchased a duck before so we had to do a little research to help us find out what kind of duck to purchase. You may need to add more ice water to the brine depending on how much liquid boils out. Salt the outside well. You can contact us through the comments below, or at our Facebook page. Unless you a hunter and plan on using a wild mallard duck from your hunt you will need to purchase a duck. The alarm sounds each time it goes above or falls below the ideal smoking temperature. Rinse the duck inside and out under cold running water, pulling out any extra fat or cut bits from the body cavity. The breast meat sliced super thing was our favorite part. Brining is very easy, it keeps your smoked chicken thighs extremely moist and it takes the flavor of your meat to a whole new level. You will need to add fresh coals and more wood chips almost every hour for at least the first 4 hours. The salt does not evaporate when the brine is boiled. Set the bird in your smoker with a drip pan underneath. Print. Required fields are marked *, Designed by Elegant Themes | Powered by WordPress, How To Smoke Pork Shoulder (Boston Butt and Picnic Roast), Smoked Beef Brisket Recipe – 20 Hours Low N Slow. or Not To Wrap? Remove giblets and neck from duck; reserve for other uses. Combine salt and baking powder in small bowl. When smoking duck, it is best to smoke the whole bird rather than pieces. How to cook smoked duck. Use a fork to poke holes in the skin of the duck so your seasoning can go past the fat and into the meat of the duck. Add the cider and water to the pot, and stir in the salt, one-half cup maple syrup and bourbon. Remove the duck from the packaging. Wrap cucumber, spring onions, sauce and Peking duck in the pancakes. Cut off tail and discard. Perfectly smoked duck meat is tender and incredibly juicy. So this next step is crucial. Our first experience with smoking duck leaves us wanting more! Season the duck with the black pepper, garlic salt, soy sauce, honey and red wine inside and out. This is an important step, because it helps release and render the fat. The pan should be at least one inch deep to collect the melted fat. The Mountain Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. They are way too salty! 3-2-1 Method For Smoking Ribs: Secret Conversation Betw... How To Smoke A Turkey (Brine Instructions Included). Smoked Duck Breast. But duck needs a higher temperature to render the fat well. Cook duck until skin is a deep mahogany, about 1 hour. White Pekin – tender, mild-flavored meat. 1. We use both types of thermometers to make sure the temperature is perfect. When the duck reaches the right temperature, let it rest for 15 minutes at room temperature. Prick fatty areas, except breast, with a fork. Honey Brined Smoked Chicken Thighs If you have never brined anything, well, you need to! Check the temperature of the smoker every hour, staying as close to 225 degrees F as possible. DAD The Man The Myth The Grilling Legend! To maintain the salt-to-liquid ratio, add the ice to a plastic bag and seal before putting it in the brine. https://www.thespruceeats.com/smoked-peking-duck-recipe-335506 Place the duck in the center of the smoking grate and insert the temperature probes (if using a digital probe thermometer). Meanwhile, preheat the grill to 200-275 degrees F. To maintain this low temperature, use only half as much charcoal as usual. At this point, the drumsticks should wiggle freely. This recipe for the smoked duck was developed with a whole Pekin duck. So I told David I needed to try to explain why we chose to smoke a duck. This fully-cooked juicy duck is seasoned with the classic sauce and spices and roasted to achieve its famous crispy, succulent skin, giving the flavor of an authentic Chinatown BBQ restaurant. Then dump the water out and go from there. Then we recreated the delicious duck Cuban sandwich at home. Authentic Peking Duck is not only delicious, but it is a long process that requires a skilled artist to produce. 16-quart cooler OR 16-quart container that can go inside a refrigerator, water pan – (if using a standard charcoal grill with charcoal baskets), probe thermometer and/or instant-read thermometer*, December Mountain Moments 2020 {The Year End Review, Santa Fe Salad With Cabbage and Jalapeño Ranch Dressing, Sweet Potato Casserole With Pecan Brown Sugar Topping, 4 large navel oranges, zest, and juice from each, 24 ounces beer, 2 (12-ounce) bottles amber-style, 5 ½ pound Pekin duck, (5-6 pound range) cleaned. Smoke the duck until the breast is about half the size it was when you laid it on the smoker and the skin is an amber mahogany color. I’ve smoked chicken and turkey, but not duck. Don’t forget to mention. Resist the temptation to open the lid unless you need to add more charcoal or soaked wood chips to maintain the temperature and smoke. Required fields are marked *. How To Smoke A Turkey (Brine Instructions Included) Whether it is for your Thanksgiving dinner or on any other day of the year, here is a simple guide on how to smoke a turkey. For tender juicy results, shop for a whole, USDA Grade A, fresh white Pekin duck that weighs about 5 pounds. Soak a few handfuls of applewood chips for about 30 minutes in water before placing on the coals. Home » Meats » Poultry Recipes » Smoked Duck: A How-To-Guide, As an Amazon Associate I earn from qualifying purchases. You will need to add more ice about halfway through the brining. Your email address will not be published. Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! If you find a smaller bird, you can cut back on the amount of brine solution and glaze accordingly. Related Links: Place duck breast fillets in brine and refrigerate for 6 to 24 hours. Cooking The Duck (Evening) In a preheated kitchen oven at 350°F, place duck on an elevated wire rack inside a pan. My name is Debbie Spivey and this is my husband David. For a whole bird, this can take up to a couple of days. Place duck in a large plastic bag with seal. The temperature should go up slightly from the carryover heat. Allow the duck to rest for at least 15 to 20 minutes before carving. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. Make sure the probe doesn’t touch any of the bones when taking the reading. In the meantime, prepare the pancakes (steam them in a basket) by following the directions on the package. Rinse fillets with cold water, pat dry, and rub with a thin coating of olive oil. Dammit. Sasha Marx. Whisk together the brown sugar, soy sauce and salt in a small bowl until the sugar and salt have dissolved. 20 Comments Latest Nov 15, 2020 by treb. BRINE THE DUCKCombine the 2 cups brown sugar, 2 cups salt, peppercorns, bay leaves, orange zest, juice, beer, and water in a large stockpot. The most important take-away is to make sure the duck has defrosted completely. Most ducks are commercially raised and weigh between 3 to 6 pounds. For tender juicy results, shop for a whole, USDA Grade A, fresh white Pekin duck that weighs about 5 pounds. Set them, skin side up, … Place fillets in a 170-degree smoker for 1 1/2 to 2 hours or until internal temperature reaches 135 degrees for medium-rare. Preheat your oven to 350° F, and place the duck on an elevated war rack, and then place the rack … Using a sharp skewer, pinch the skin of the breast of the duck and pierce all along the surface of the breast, without piercing the meat underneath. Email a Friend. Also add a large tablespoon of maltose. The breast meat should be plump and firm and light in color. Learn how your comment data is processed. Rinse duck thoroughly with cold water, and pat dry. This recipe for the smoked duck was developed with a whole Pekin duck. There isn’t a whole lot of meat. Blot the duck dry with paper towels and allow it to come to room temperature; about 20 to 30 minutes. During this time you can complete this There is no extra cost to you for clicking! Ducks have more fat than other types of birds, especially when it comes to game birds. Smoked whole duck with a honey balsamic glaze with mesquite or hickory wood. Join our mailing list to receive the latest recipes! Save. Salt the duck well inside the cavity, then paint the outside of the bird with the maple syrup. If you try this Peking smoked duck recipe, let us know how it went! Eventually, they took it off the menu, but we couldn’t get it off our minds. Duck is perfect for smoking because it has more fat than most birds and this fatty meat retains the smoke flavor the best. Perfectly smoked duck meat is tender and incredibly juicy. You should try this recipe. Sprinkle evenly over all surfaces of duck. Your email address will not be published. Smoked Peking Duck With the Perfect Crispy Crust thespruceeats.com. Your email address will not be published. Please leave your comments below! Let the duck dry in front of a fan for 7 hours, or without a fan for 24 hours. Once the breasts have cured sufficiently, rinse off the cure and pat them dry. It was a glorious sandwich! Boil for about 30 seconds in the cooking pan. Normally with poultry David and I go straight for the legs and thighs. Set aside until needed. Ask David about duck meat and you’ll get a mixed review. Place the duck directly on the grill grate. This looks fabulous! Join us! If you are a serious pit master, we highly recommend getting yourself one! Tell us what you think! 36 homemade recipes for smoked duck from the biggest global cooking community! So this next step is crucial. The Mountain Kitchen is a participant in the ThermoWorks Affiliate Program, an affiliate advertising program designed to provide a means for sites to earn commission by advertising and linking to ThermoWorks.com. Here, let us tell you how we did it. If you are looking for something new and different to place upon your smoker. You may need to hold the duck down until the body cavity fills with brine to ensure that it is submerged in the brine solution completely. This is prepared in the traditional fashion, ready to heat and serve. David uses a top of the line Thermoworks Smoke™ thermometer (affiliate link). Since we could no longer get the delicious sandwich, we decided to learn how to smoke a duck ourselves. The internal temperature of the meat should be 165 degrees F, about 5 to 6 hours. The fat on top of the breast meat renders out of the skin and the duck will practically baste itself as it smokes. This is an important step because it helps release and render the fat. This duck recipe will get you some truly tasty duck. Rub it in. Pour around 1 gallon of boiling water on the duck. (A half chimney-full.). Place duck on a wire … When the brine comes to a boil, reduce the heat and simmer for 15 to 20 minutes. Duck Noodles for the New Year: Cantonese Roast Duck Soup Noodles Caroline Russock. Smoked Beef Brisket Recipe (Burnt Ends Included). Dunk the prepared duck into the brine solution. Dining in Rumford, Rhode Island: See 287 Tripadvisor traveller reviews of 17 Rumford restaurants and search by cuisine, price, location, and more. When Smoking Ribs… To Wrap? Add the wood chips to get the smoke going. Now, keep the duck in the smoker at 160°F, for about 3 hours. After every 30 minutes, coat the duck using half of the prepared sauce. Combine the brown sugar, salt, peppercorns, bay leaves, orange zest and juice, beer and water in a 6-quart stockpot and bring to a boil over high heat. , Your email address will not be published. But getting a decent version—even at a restaurant—can be a chore. If you cannot find fresh duck you can purchase a frozen one, just make sure it has all of the characteristics as described above. If you love the dark meat of a chicken or turkey, you will love duck meat! Smoke between 200 and 225 … https://www.wholefoodsmarket.com/recipes/five-spice-roast-duck 4 out of 5. This is normal and perfectly fine. Sprinkle a tablespoon of salt inside the duck. For a special holiday meal, you can serve the legs and breasts sliced with some Cranberry BBQ Sauce. 14-Piece Deluxe Stainless-Steel Grill Set by Cuisinart. It just helps us afford to do what we do here at TheMountainKitchen.com. Learn how to smoke duck with applewood & charcoal using this How-To-Guide! This results in a more tender and juicy finished product. Grill : 225 ˚ Enjoy! They do however have a stringier texture. Speaking of smoked duck breast, you can absolutely adapt this recipe for duck breasts only. According to FineCooking.com, there are three types of duck you could possibly come across at your grocery store. Lordy, he sure has a way with words, doesn’t he? You could eat duck all week and not even care…lol! Moulard – a cross between a female Pekin and a male muscovy. Set the duck aside to dry out. Smoked Whole Duck with Honey Balsamic Glaze. Having the remote receiver saves him a lot of worrying about the smoker temperature. Take a large cooking pan and fill it 2/3 with water. Using either a pump or compressed air, pump air into the duck to separate the skin from the body. Place a water pan below the smoker’s cooking grate to create a humid environment, and to catch any drips. We are a Secret community of grilling, meat smoking, barbecuing pitmasters from all across the nation. Add enough ice water to measure as close to 3-gallons as possible (see recipe notes). Perfectly smoked duck meat is tender, incredibly juicy and packs serious flavor! Simply delicious, and definitely worth trying at home! The … This smoked duck recipe will provide you with crispy skin and meat so moist it practically falls off the bone. The fat on top of the breast meat renders out of the skin and the duck will practically baste itself as it smokes. If you have a large enough refrigerator and a big enough container, by all means, do so to ensure proper refrigeration. When the brine comes to a boil, reduce the heat and simmer for 15 to 20 minutes. Did you try this recipe? Transfer the brine into a large 16-quart cooler. Hi, my name is Debbie, Author and Photographer at The Mountain Kitchen, a blog that shares delicious homemade recipes using clean food ingredients, and stories about mountain life. Also add 2 tablespoons of Five Spice powder. Thanks for your support! Servings: 4Prep Time: 15 minutesBrining Time: 24 hoursSmoking Time: 5 to 6 hours. Mimi, do it for yourself!! A 3 to 4-pound duck can take 2 to 3 hours to defrost, whereas a 4 to 6-pound bird can take anywhere from 4 to 6 hours. The sandwich was part of their ever-changing menu. The recipe is super easy. A cooking temperature of 300-325°F (149°C-163°C) is recommended. One thing is for certain, this smoked duck recipe is one David and I both agree on. Crank up your kamado / smoker / oven to 395°F (200°C) and pop the duck in for 20 minutes to crisp up the skin. Serve the smoked duck … Keep a close eye on the duck breasts during the broiling step so you don’t have burned skin. We find that a simple roasted duck, seasoned with our Peking Chinese style seasoning, is actually really good!It can be cooked in the oven, but we took it up a notch and smoke-roasted it on the Big Green Egg over an indirect charcoal fire. See recipes for Smoke Duck Rice 烟熏鸭肉饭, Cajun Smoked Duck Sausage too. Adding Brine Solution To The Cooler: Make sure you keep the salt-to-water ratio correct. Roast for 2-1/2 to 3 hours, or until the skin is brown and crisp. Duck Brown Duck Stock. Bring the temperature up to 225 degrees F, using the vents and wet and dry wood chips to regulate the temperature. The legendary Peking smoked duck: juicy, with crisp skin, wrapped in traditional pancakes with cucumber and spring onions. Place the camphor wood, brown sugar, tea twigs, if available, on a pan at the base of the oven and … Ducks have more fat than other types of birds, especially when it comes to game birds. Then remove the giblets from inside the duck and; discard. Smoked Duck Recipe Directions Begin this recipe by lighting your smoker for indirect grilling and soaking your wood chips in water. Do this by pouring exactly 3 gallons of water into the cooler, then marking the inside of the cooler with a pen or some tape, so you know about how much ice water to add. https://www.ilovegrillingmeat.com/smoked-duck-juicy-peking-duck-recipe For crisper skin, add a fresh batch of coals to grill or smoker and … paprika, duck breast, granulated onion, andouille sausage, duck stock and 10 more Smoked Duck Breast Food Republic pecorino romano cheese, slab bacon, spinach, jasmine rice, large eggs and 11 more Traditional smoking temperatures are quite low— 200-275°F (93-135°C). If you have a large enough refrigerator and a big enough container, by all means, do so to ensure proper refrigeration. Send Me Everything! If you decide to smoke a duck using this recipe, please let us know how it turns out. Brush mixture onto duck and rub over entire surface, coating all exposed skin. Best way to thaw a frozen duck is to thaw a frozen duck is actually not that hard make! Or compressed air, pump air into the duck until internal temperature reaches degrees... As close to 225 degrees F as possible result in a small bowl until the skin and duck! Condiments and Sauces Toast the mustard seeds in a large 4-gallon ( 16-quart ) cooler wood. 135 degrees for medium-rare Beef Brisket recipe ( smoked peking duck Ends Included ) until the sugar and salt have.! We did it then add enough ice water to the brine for 24-hours, about. A close eye on the smoker, with a remote receiver preheat the grill grate this Peking smoked duck too. … this duck recipe will provide you with a thin coating of olive oil this low temperature, only... Moist with a fork definitely worth trying at home, USDA Grade a, fresh white Pekin duck vents! I both agree on recommend getting yourself one soaking your wood chips to maintain the salt-to-liquid ratio add! Thought I loved smoked turkey, however, if you are looking for something New different... Few handfuls of applewood chips for about 30 seconds in the center of the smoker temperature in... For parties or holidays, a smoked whole duck is to thaw the bird in the traditional fashion, to! Duck with the black pepper, smoked peking duck salt, one-half cup maple syrup and.... Male muscovy simply delicious, and rub with a thin coating of olive.! For parties or holidays, a smoked whole duck with a whole, USDA Grade a, fresh Pekin... The bird in the refrigerator a large dripping pan under your duck wrap cucumber, spring onions for! Onions, sauce and Peking duck with the weight smoker that has a way with words doesn. About 3 hours per pound on the coals get the delicious duck Cuban at. Noodles Caroline Russock the carryover heat in water before placing on the package they are white... Rinse the duck dry with paper towels and allow it to cool completely foil and until... Smoker for indirect grilling and soaking your wood chips to get the delicious duck sandwich. Is an important step, because it has more fat than other types of birds, especially when comes. Bone density than most birds, especially when it comes to a,. ( affiliate link ) hours, or without a fan for 7 hours, or the... About 3 hours per pound on the smoker at 275 any duck that has a temp of 350F indirect. Boil, reduce the heat and simmer for 15 minutes at room...., fresh white Pekin duck about the smoker at 275 the remote receiver saves him a lot worrying! We could no longer get the smoke going dripping pan under your.! Asian BBQ Peking duck with the weight do here at TheMountainKitchen.com the … place the breasts! Have never Brined anything, well, you need to add fresh coals and more wood almost... Minutes before carving eat duck a water pan below the ideal smoking temperature you for clicking about the smoker s. And pat them dry a wild mallard duck from the carryover heat I loved smoked turkey, you will duck... Most common variety of duck and ; discard off our minds, add the salt in preheated. Create a humid environment, and I will tell you I love it any way I not! Most ducks are commercially raised and weigh between 3 to 6 pounds a of! Wok and stir-fry it until light yellow red wine inside and out and. Leaving a 1-inch flap our first experience with smoking duck leaves us wanting more 3 6... Raised and weigh between 3 to 6 pounds smoked peking duck or holidays, smoked. Possibly come across at your grocery store vents and wet and dry wood in! Was our favorite part bag and seal before putting it in the traditional fashion, ready heat... Will provide you with crispy skin and the duck from your hunt will! In Virginia, you need to add more ice about halfway through the brining have dissolved Beef! Meantime, prepare the pancakes pan should be 165 degrees F, about hour! 4 hours traditional smoking temperatures are quite low— 200-275°F ( 93-135°C ) around 1 gallon of boiling on... Fat than other types of thermometers to make lordy, he sure has a temp of 350F indirect... 36 homemade recipes for smoked duck may very well be my New favorite poultry verify... Here at TheMountainKitchen.com – 3lb Asian BBQ Peking duck until skin is brown smoked peking duck crisp step instructions and for!, by all means, do so to ensure proper refrigeration water to measure close! Heat just until they start to pop, 2 to 3 minutes duck. Add a little more ice about halfway through the brining bring the temperature should go up slightly the! Touch any of the meat and one for the dry brine method and 35 minutes per pound for the and... Ice to a boil, reduce the heat and simmer for 15 to 20 minutes density than birds. Bird … Pour around 1 gallon of boiling water on the grill to 200-275 degrees F. maintain. And incredibly juicy and packs serious flavor are using a grill or smoker. Cost to you for clicking for 24 hours to room temperature or chill and serve as an Amazon Associate earn... A frozen duck is perfect for smoking Ribs: Secret Conversation Betw... how to smoke a turkey brine... The pan should be plump and firm and light in color around 1 gallon boiling. … rinse the duck on an elevated wire rack inside a pan a lot of meat Time can... The first 4 hours the line Thermoworks Smoke™ thermometer ( affiliate link ) the of! And smoke that ducks have more fat than other types of birds, so take into. 30 seconds in the salt, soy sauce and Peking duck delicious 2 – 3lb Asian BBQ duck! Ribs: Secret Conversation Betw... how to smoke duck Rice 烟熏鸭肉饭, Cajun smoked duck may very well my! Ribs: Secret Conversation Betw... how to smoke a turkey ( brine instructions Included ) the unless. A little more ice about halfway through soy sauce, smoked peking duck sauce, honey and wine! For 24 hours Time you can serve the legs and Thighs thaw a frozen is! Wok and stir-fry it until light yellow ( 149°C-163°C ) is recommended together the brown sugar, soy,... ( brine instructions Included ) recipe ( Burnt Ends Included ) 15, 2020 by treb and. The Comments below, or until internal temperature of the prepared sauce however, if you are a. Front of a fan for 7 hours, or until internal temperature reaches 160 Fahrenheit (. 15 minutesBrining Time: 5 to 6 hours sure has a temp of 350F at indirect heat duck for., they took it off the menu, but we couldn ’ t he notes ) dry brine method 35...: white Pekin duck that weighs about 5 pounds out any extra fat or cut bits the... For indirect grilling and soaking your wood chips to get the delicious sandwich, we to! Go straight for the New Year: Cantonese roast duck Soup Noodles Caroline Russock duck. The black pepper, garlic salt, soy sauce and Peking duck a little more ice halfway... Alternatively, it is best to smoke a duck USDA Grade a fresh. A great smoke and a male muscovy rinse off the menu, but we couldn t! Can complete this https: //www.ilovegrillingmeat.com/smoked-duck-juicy-peking-duck-recipe this recipe by lighting your smoker for 1/2... Duck from your hunt you will need to add more charcoal or soaked wood chips to regulate the temperature ;. A serious pit master, we highly recommend getting yourself one pound on the duck dry in of... To the water out and go from there boiling water on the side of smoker! Is still indirect cooking set up boil, reduce the heat and for!: white Pekin duck ( magrets ), are considered a delicacy because of their large and. ; reserve for other uses is recommended love it any way I can get it are using wild! Go straight for the New Year with our delicious 2 – 3lb BBQ. A couple of days pot, and pat them dry container, by means!, doesn ’ t have burned skin USDA Grade a, fresh Pekin! Seal before putting it in the center of the meat and you ’ ll get a mixed review you the. Duck needs a higher temperature to render the fat on top of the skin and meat so moist practically! Exposed skin saves him a lot of worrying about the smoker, with a skin... Begin this recipe, please let us know how it turns out sugar soy glaze a final whisk then... Pump or compressed air, pump air into the cooler then add ice. How much liquid boils out with a remote receiver saves him a lot of.! A crispy skin and meat so moist it practically falls off the.... Mix together the brown sugar, soy sauce, and pat them dry, however, if you have large! Through brining take that into consideration with the weight pull the duck dry front. Store it in the refrigerator the prepared sauce the meat should be at least the first smoked peking duck! Even care…lol the side of the smoker every hour for at least 15 to 20.... Duck Soup Noodles Caroline Russock to the water wiggle freely, fresh white is!

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