Smoked duck breast and mushroom salad

PT1H

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Ingredients

Metric

Imperial

Duck breast

Dressing

Pickled mushrooms

Baked mushrooms

To serve

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
  • 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
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
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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