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    Smoked duck breast salad with Grana Padano sauce, hazelnuts and bonito

    Group 393Easy
    Group 3824 people
    T345 min

    Chef Cristina Bowerman

    Ingredients

    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

    Preparation

     

    STEP 1

    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.

     

    STEP 2

    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.

     

    STEP 3

    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.

    STEP 4

    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.