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

servings 4
1 hour 30 minutes

Ingredients

Smoked mallard

  • 4 mallard breasts
  • 50g of salt
  • 1 tsp juniper berries, crushed
  • 2 clementines, zest only

Duck hearts

  • 12 duck hearts
  • 200ml of orange juice
  • 50g of plain flour
  • 2 eggs, lightly beaten
  • 100g of white breadcrumbs
  • vegetable oil, for frying

Cranberry and clementine relish

  • 4 clementines
  • cranberries, fresh, 1 bag
  • 100g of caster sugar
  • 1 pinch of saffron
  • 1 cardamom pod, crushed seeds only

Salad

  • 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

Method

1
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
  • 4 mallard breasts
  • 50g of salt
  • 1 tsp juniper berries, crushed
  • 2 clementines, zest only
2
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
3
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
4
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
  • 12 duck hearts
  • 200ml of orange juice
5
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
6
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
  • 4 clementines
  • cranberries, fresh, 1 bag
  • 100g of caster sugar
  • 1 pinch of saffron
  • 1 cardamom pod, crushed seeds only
7
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
8
Deep-fry the duck hearts at 180°C until golden and crisp. Drain on kitchen paper and season with salt
  • vegetable oil, for frying
9
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
10
Place a mound of the salad onto each plate. Top with the duck hearts, arrange a quenelle of the relish alongside and serve