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Duck breast salad

Smoked duck breast and mushroom salad

PT1H

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

Ingredients

Metric

Imperial

Duck breast

Dressing

Pickled mushrooms

Baked mushrooms

To serve

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