Smoked duck breast salad with Grana Padano sauce, hazelnuts and bonito
| Schwierigkeit
Einfach
|
Zubereitung  45 min
|
Portionen
4 per.
|
Chef Cristina Bowerman
Zutaten
Smoked duck breast salad:
1 smoked duck breast
2 slices of prosciutto, preferably Culatello
Panko breadcrumbs, toasted
1 handful of hazelnuts
1 handful of bonito flakes
mixed baby cress
extra virgin olive oil
salt
Grana Padano sauce:
25g of butter
25g of 00 flour
300g of milk
180g of Grana Padano, grated
Caramelised figs:
3 figs
honey
Bitter oil:
100g of olive oil
30g of Peychaud’s bitters
Zubereitung
To make the sauce, melt the butter in a pan and add the flour. Cook out for a minute or so, then whisk in the milk and bring to the boil, whisking constantly until smooth. Add the Grana Padano and cook over a medium heat, stirring until smooth.
Allow to cool slightly then transfer the sauce to a squeezy bottle or piping bag. Set aside.
Cut the figs into quarters and drizzle lightly with honey. Caramelise the figs on the cut sides in a hot pan until golden, or under a hot grill. Set aside.
To assemble the salad, cut the duck breast into 2mm slices and the prosciutto into 5mm slices. Whisk together the oil and bitters to make the dressing.
Lay the sliced of duck breasts on each plate and add strips of the prosciutto. Sprinkle over some breadcrumbs and hazelnuts, add the figs and drizzle over the Grana Padano sauce. Season the salad leaves with a little oil and salt and place carefully on top. Sprinkle over some bonito flakes and serve.
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