Smoked duck breast and mushroom salad
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Tom Aikens' 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 pan-fried unsmoked duck for this dish if you prefer.
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Ingredients
Metric
Imperial
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 sprig 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
Method
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
- 1 pinch of fresh thyme
- 1 garlic clove
- 1 bay leaf
- 1 pinch of sea salt
- 1 pinch of black pepper
- 1 banana shallot, brunoised
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
- 100ml of dry Madeira
- 100ml of balsamic vinegar
- 25ml of olive oil
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
- 3 black peppercorns
- 125g of portobello mushroom, sliced
- 85ml of water
- 35ml of sweet wine
- 35ml of white wine vinegar
- 4g of salt
- 12g of caster sugar
- 1 sprig of fresh thyme
- 1 bay leaf
- 35ml of olive oil
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°C/gas mark 4 for 12-14 minutes. Set aside to cool to room temperature and cut in half
- 2 portobello mushrooms
- 12ml of balsamic vinegar
- 1 pinch of rosemary, picked
- 1 pinch of fresh thyme, picked
- 35ml of olive oil
- 1 pinch of salt
5
Divide the mushrooms between plates and add the spinach and smoked duck. Drizzle with more of the dressing and serve with some croutons
- 100g of baby spinach leaves
- 1 smoked duck breast, thinly sliced
- croutons
In association with Gressingham
Brought to you by Gressingham
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In association with Gressingham
Brought to you by Gressingham
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Smoked duck breast and mushroom salad
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