Radio New Zealand - Te Reo Irirangi o Aotearoa

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

Chef: Jacob Brown as heard on Afternoons Friday 5 November 2010

Tags: salad, duck

(Serves 8 as an entrée)

Ingredients

80gms of foie gras

Smoked duck breast

• 4 duck breasts ( 240 gms each )
• rind of 1 orange
• 2Tbs 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

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

Vinaigrette

• 50ml red wine vinegar
• 50ml 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 witlof 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