Smoked duck breast and mushroom salad

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Tom Aikn’s elegant smoked duck salad recipe is perfect for any season. Pairing the duck with mushrooms gives the salad a double hit of umami. You can also use panfried unsmoked duck for this dish if you prefer.

INGREDIENTS:

DUCK BREAST

1 smoked duck breast, thinly sliced

DRESSING

1 banana shallot, brunoised

1 pinch of fresh thyme

1 garlic clove, crushed

1 bay leaf

100ml of dry Madeira

100ml of balsamic vinegar

1 pinch of sea salt

1 pinch of black pepper, ground

25ml of olive oil, plus a dash to cook the shallots

PICKLED MUSHROOMS

125g of portobello mushroom, sliced

85ml of water

35ml of sweet wine

35ml of white wine vinegar

35ml of olive oil

4g of salt

12g of caster sugar

1 spring of fresh thyme

1 bay leaf

3 black peppercorns

BAKED MUSHROOMS

2 portobello mushrooms

35ml of olive oil

12ml of balsamic vinegar

1 pinch of fresh thyme, picked

1 pinch of rosemary, picked

1 pinch of salt

1 pinch of black pepper

TO SERVE

100g of baby spinach leaves

croutons

DIRECTION:

  1. For the dressing, a dash of olive oil into a small pan and place on a medium heat. Add the shallots with the salt, pepper, garlic, thyme and bay and cook until the shallots are translucent
  2. Add the Madeira and balsamic vinegar and reduce to 100ml. Add the remaining olive oil then leave to cool and place in the fridge, the longer you leave it the richer the flavour will be
  3. To pickle the mushrooms, combine all the ingredients, except the mushrooms, in a pan and bring to a simmer for 10 minutes. Add the prepared mushrooms and cook for 90 seconds, remove with a slotted spoon and drain on absorbent towel
  4.  For the baked mushrooms, mix the portobello mushrooms with the olive oil, balsamic vinegar, thyme, rosemary, salt and pepper. Place on a tray and roast in the oven set to 180 degree Celsius/gas mark 4 for 12-14 minutes. Set aside to cool to room temperature and cut in half
  5. Divide the mushrooms between plates and add the spinach and smoked duck. Drizzle with more of the dressing and serve with some croutons
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