Smoked duck breast and frisée salad with redcurrants

Serves 4 Starters and mains

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Method

Start this recipe 1 day before serving

First, cure the duck breast. Wash and dry the duck. Combine the salt and sugar in a bowl and put half into the base of a plastic container that will hold both breasts in a single layer snugly. Top with the remaining salt and sugar, making sure the duck is covered and top with the lid. Chill for around 2 hours.

When ready, remove the duck and wash well under cold water to remove any curing mixture. Dry thoroughly and place on a rack over a plate. Chill overnight, uncovered.

The next day, pop 2tbsp of oak chips into the base of your smoker (or roasting tin) and top with the tray (covered in foil) and the wire rack. Place the smoker on a high heat and allow it to start smoking. Cover with the lid (or foil) and keep the heat on medium for 15 minutes. Then, remove from the heat and set aside, still covered, until cold (around 1 hour). Thinly slice the duck.

To make the dressing, place the vinegar, maple syrup and mustard in a bowl, season and whisk together until smooth. Then gradually whisk in the two oils until emulsified. Adjust the seasoning to taste and set aside.

To serve, place the frisée and watercress leaves, pine nuts, red currents and tarragon leaves in a bowl and add a little of the dressing. Stir well. Divide between 4 plates, arrange the French beans and sliced duck alongside and serve drizzled with extra dressing.

This recipe was taken from the August/September 2020 issue of Food and Travel.

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