Tom Aikens' elegant 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 smoked duck for this dish
Method
1.
For the mushroom dressing, add 50ml of the olive oil into a large pan and place on a high heat. Add the mushrooms with the salt and pepper and cook until caramelised. Add the shallots, garlic, thyme and bay and cook until the shallots are golden
2.
Add the Madeira and reduce to approximately 50ml and then repeat the process with the balsamic vinegar. Add the remaining olive oil and bring to a simmer for 10 minutes, stirring occasionally. Cool and place in the fridge - the longer you leave it the richer the flavour will be
3.
To pickle the mushrooms, combine all the ingredients, except the mushrooms, into 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 4 portobello mushrooms with the olive oil, balsamic vinegar, thyme, rosemary, salt and pepper. Place onto 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.
Preheat the oven to 190˚C/gas mark 5. Season the duck breast with salt and black pepper. Place an ovenproof frying pan over a high heat. Once the pan is very hot, place the duck breast, skin side down, into the dry pan. Reduce the heat so that it gently fries and cook for 5 minutes until golden brown
6.
Transfer the frying pan into the oven and cook the breast for 3 minutes on one side, then turn the duck breast over and cook for another 3 minutes. Remove from the oven and transfer the breast onto a board or plate and allow to rest in a warm place for 5 minutes
7.
Slice the duck breast thinly and allow to cool so it is mixed with the salad when warm. Place the pickled and baked mushrooms in a large salad bowl, toss with the dressing
8.
Divide the mushroom across plates and add the spinach and duck. Drizzle with more of the dressing and serve with some slices of toasted sourdough
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