CHERRY-SMOKED DUCK BREAST SALAD
In this recipe, dandelion provides bitterness, while the duck brings a rich umami hit. For this, we have a portable stovetop smoker, which can be used directly on the fire or a conventional stove. I don’t aim to cook the duck by hot smoking it, but to impart a smoky flavour before finishing it off in the pan.
Serves 4 as an appetiser
2 DUCK BREASTS
2 HEADS OF CHICORY, LEAVES SEPARATED
1 HANDFUL OF ROCKET
1-2 HANDFULS OF WILD LEAVES, SUCH AS HAIRY BITTERCRESS, DANDELION, YARROW AND SORREL
JUICE OF 1 LEMON
2 TBSP OLIVE OIL, PLUS EXTRA FOR DRIZZLING
2 SLICES OF SOURDOUGH BREAD, CUT INTO SMALL CUBES 1 TBSP BUTTER
SEEDS FROM 1 POMEGRANATE
FOR THE CURE
1 TBSP CHINESE FIVE SPICE
3 TBSP GRANULATED SUGAR
1 TBSP DRIED HOGWEED SEEDS
EQUIPMENT
NON-REACTIVE PLASTIC CONTAINER
PORTABLE HOT SMOKER
CHERRY SAWDUST AND DIGITAL THERMOMETER
1 Put all of the ingredients for the cure in a bowl and mix well. Put half of the cure in the non-reactive plastic container and put the duck breasts, skin-side up, on top. Cover the duck breasts completely with the remaining cure and put them somewhere cool for 20 minutes.
2 While the duck is in the cure, put the chicory, rocket and wild leaves in a bowl. Drizzle lightly with the lemon juice and 1 tbsp oil, and season with salt and pepper. Toss well.
3 Heat a pan over a medium heat and add 1 tbsp oil. Add the bread cubes and fry, stirring frequently, for 4-5 minutes until golden, then drain on a paper towel. Set the pan aside.
4 Remove the duck from the cure, rinse under cold water and pat dry with paper towels. They should be slightly firm to the touch.
5 Prepare the hot smoker by putting a thin layer of cherry sawdust on the base, then place the smoker directly on top of the fire or stovetop. Once it starts to smoke, add the breasts and close the smoker. Smoke for a maximum of 5 minutes. Any longer than that and you risk them becoming slightly overpowering and acrid.
6 Reheat the pan you made the croutons in over a medium heat. Add the butter and, once it has melted, add the duck breasts, skin-side down. Cook for 10 minutes until the fat has rendered and the skin has started to crisp up nicely. Flip them once and cook until they reach an internal temperature of 55˚C for a nice pink centre. Remove them from the heat and leave to rest for 5 minutes before carving into slices.
7 Divide the salad onto four plates and arrange the slices of duck breast on each plate. Sprinkle with the croutons and pomegranate seeds. Drizzle with olive oil, sprinkle with black pepper and serve.