Smoked duck breast and mushroom salad
by Tom Aikens
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Ingredients
Fresh Meat
1 smoked duck breast, thinly sliced
Fruit & Vegetables
1 banana shallot, brunoised
1 garlic clove, crushed
127g of portobello mushroom, sliced
Salad & Fresh Herbs
3 pinches of fresh thyme
2 bay leaves
100g of baby spinach leaves
Beverages
100ml of dry Madeira
85ml of water
35ml of sweet wine
Oils & Vinegars
112ml of balsamic vinegar
95ml of olive oil, plus a dash to cook the shallots
35ml of white wine vinegar
Store Cupboard
1 pinch of sea salt
2 pinches of black pepper, ground
5g of salt
12g of caster sugar
3 black peppercorns
1 pinch of rosemary, picked
croutons