Salad of Smoked Duck Breast, Foie Gras, Witloof and Pear

3:10 pm on 5 November 2010

(Serves 8 as an entrée)

Ingredients

80 g of foie gras

Smoked duck breast

  • 4 duck breasts (240 g each)
  • rind of 1 orange
  • 2 tablespoons sea salt
  • 8 sprigs of thyme
  • 2 cloves of garlic (thinly sliced)
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp juniper berries
  • 2 star anise

Smoking Mix

  • 3 tablespoons of smoking chips
  • 50 g brown sugar
  • 2 tsp juniper berries
  • 1 tsp cloves
  • 6 sprigs thyme
  • 2 tsp black peppercorns
  • 1 stick cinnamon

Vinaigrette

  • 50 ml red wine vinegar
  • 50 ml walnut oil
  • 150 ml olive oil
  • salt and pepper

Method

Mix all ingredients together, and spread over duck breast. Leave to marinate for 24 hours (covered in fridge).

Next day: Rinse duck breast in cold water and pat dry with kitchen towel.

Place duck breast on wire rack or bamboo steamer, over smoking mix.

Smoke over high heat for 15  minutes, until medium rare. Remove duck and allow to cool, then score skin with a sharp knife to help render fat. Sear duck breast skin-side down in a pan over a moderate heat until skin is deep golden brown. Allow duck breast to rest for 10 minutes before slicing.

Mix witloof leaves, sliced pear ,walnuts and thinly sliced pieces of duck breast. Dress with red wine and walnut vinaigrette and finish with thin slices of foie gras

From Jesse Mulligan, 1–4pm

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