Home-smoked duck salad with baby beetroot, Parmesan and walnuts (حلال)

Serves 2

Duck
INGREDIENTS * 1 fresh duck breast * Oak chips or Earl Grey tea leaves, for smoking * Fine sea salt and freshly ground black pepper

FOR THE BEETROOT * 12 baby beetroot * 2 tbsp olive oil * 3 sprigs thyme * 3 garlic cloves, lightly crushed with the side of a knife * Quarter of a small red onion, peeled and finely sliced * 2 tsp red wine vinegar * 1 tbsp clear honey * 15g butter * 1 tbsp ruby port * 1 tbsp cold water

FOR THE SALAD * 25g fine green beans * Baby red chard or red sorrel leaves, washed and drained * A few red chicory leaves, trimmed, washed and sliced lengthways (see tip 2) * 2 tsp ready-made vinaigrette * 25g walnut halves, lightly toasted and broken in half * Small block of Parmesan cheese, made into thin shavings using a potato peeler


METHOD

FOR THE BEETROOT

# Preheat the oven to 220°C/Gas 7.
# Trim the beetroot stalks to around 2cm. Take a large piece of foil and place the beetroot in the centre. Drizzle with 1 tbsp of the olive oil, then add thyme and garlic. Season with salt and pepper.
# Bring the foil up to enclose the filling. Fold over to seal. Place on a baking tray.
# Bake for about 1 hour until very tender (see tip 3).
# Remove from the oven and, using oven gloves, carefully unwrap.
# Tip into a mixing bowl and cover with cling film. Leave for 20 minutes to allow the skins to loosen and the beetroot to cool.
# Remove the cling film and discard the thyme and garlic.
# Peel the beetroot (see tip 4) and cut into quarters. Put 12 of the quarters into a bowl, add the onion and stir in 1 tsp of the vinegar, the honey and remaining 1 tbsp olive oil. Toss lightly and set aside.
# To make the beetroot puree, place the rest of the beetroot quarters in a small saucepan with the butter and seasoning. Cook over a medium heat for 2 minutes, then add the port and water. Bring to the boil and cook for a further 2 minutes until the liquid has reduced by half.
# Remove from the heat and stir in the remaining 1 tsp vinegar and cream. Blend in a food processor until smooth, then press though a very fine sieve into a small bowl. Season to taste.
# Transfer to a squeezy bottle with a narrow nozzle. (see tip 5)


FOR THE SALAD

# Cook the green beans in boiling salted water for about 3 minutes or until tender. Drain in a sieve, then plunge into a bowl of cold water with a handful of ice cubes.
# Leave for 10 minutes, then lift out with a slotted spoon and carefully split the beans in half lengthways. Toss the red chard, chicory and green beans with the dressing in a small bowl.


FOR THE DUCK

# Preheat the oven to 220°C/Gas 7. Cover the base of a hob-top steamer with about 2cm oak chips or tea leaves.
# Cover with a tightly fitting lid and place over a medium heat until the oak chips or tea leaves begin to smoke. It's probably a good idea to open the window and turn your kitchen fan on at this point!
# Season the duck breast with salt and pepper and place in the steamer, skin-side up. Cover and smoke the duck for about 5 minutes. (see tip 6)
# Remove from the heat and, with the lid still on, place the pan outside as it cools down. When the smoke clears, you can remove the duck.
# Heat a heavy-based, ovenproof frying pan over a high heat and add the duck breast skin-side down. Cook for 2 minutes until the skin is crisp, then turn over and cook on the other side for a further 1-2 minutes until browned.
# Place the pan in the oven and bake for 4-5 minutes until cooked but still pink.
# Remove from the oven, transfer to a plate and allow to rest for 5 minutes.

TO PRESENT THE DISH
1 Squeeze the beetroot puree onto a long oval plate in a continuous zigzag. (You can buy squeezy bottles from catering suppliers.)
2 Place half the glazed beetroot quarters along the length of the plate.
3 Add a few walnut halves and a few green beans to the dish.
4 Slice the duck breast and place half the slices down the length of the plate.
5 Finish with the dressed salad leaves and parmesan shavings.
6 Repeat the method on a second plate with the remaining ingredients and serve.

Category:

Howto & Style

Tags:

• Home
• smoked
• duck
• salad
• with
• baby
• beetroot
• Parmesan
• walnuts
• fish
• halal
• easy
• Cooking
• recipe
• حلال

[suneixxstar]

Oh hey, he's the champion of the episode "British Invasion" on Chopped!

[stuieeeeee1234]

And add a walnut to that!!!

[stuieeeeee1234]

Go shove a beetroot where the sun dont shine!!

[fondueman1972]

He is the awesome..Jun Tanaka!

[lovelycook21]

this guy is awesome..

[pasemensa]

i love this guy .....what is his name

[AirrowRocket]

Wonderful!

[osummuso]

@RobertsDigital LOL. Really?

[RobertsDigital]

This guy is a professional...

[osummuso]

mmmmm.

This guy can cook!