Smoked mallard salad with crispy duck heart croutons, clementine and cranberry relish


First published in 2015
Share recipe




Smoked mallard

Duck hearts

Cranberry and clementine relish


  • 4 clementines
  • 4 slices of air-dried ham, torn into pieces
  • 1 tbsp of chives, chopped
  • 75g of cranberries, semi-dried
  • 100g of salad leaves
Begin by preparing the mallard breasts for smoking. Mix together the salt, juniper and clementine zest, then rub into the breasts. Cover and transfer to the fridge to marinate for at least 2 hours
Remove the mallard from the fridge, rinse off the salt mix and pat dry with kitchen paper. Add the smoking chips to the stove-top smoker and heat until smoking hot. Place the breasts on the rack, replace the lid and smoke for approximately 15 minutes on a gentle heat
Once smoked to your liking, remove from the heat and leave the smoker to cool with the breasts inside. Once cool, cover the mallard breasts and store in the fridge until required
For the duck heart croutons, trim any tough sinew from the duck hearts and add to a pan with the orange juice. Place a lid on the pan and gently simmer for approximately 3 hours until tender
Remove from the pan and leave to cool, then cut each heart in half. Coat in the flour, egg and breadcrumbs, then set aside until ready to fry
  • 2 eggs
  • 50g of plain flour
  • 100g of white breadcrumbs
For the relish, segment the clementines and add the segments to a pan with the remaining ingredients. Cook for 10 minutes over a medium heat, or until the segments have broken down. Pass through a sieve, reserving the cooked fruit and liquid separately
Return the liquid to the pan and reduce over a high heat, stirring constantly until viscous and syrupy. Roughly chop all of the cooked fruit, then stir through the syrup and allow to cool
Deep-fry the duck hearts at 180°C until golden and crisp. Drain on kitchen paper and season with salt
  • vegetable oil, for frying
To form the salad, segment the clementines and place in a bowl. Slice the mallard breasts very finely and add to the bowl with the ham, chives and salad leaves. Dress with a simple vinaigrette
  • 4 clementines
  • 4 slices of air-dried ham, torn into pieces
  • 1 tbsp of chives
  • 75g of cranberries, semi-dried
  • 100g of salad leaves
Place a mound of the salad onto each plate. Top with the duck hearts, arrange a quenelle of the relish alongside and serve
First published in 2015
Share recipe