Smoked Duck Salad With Walnut And Beetroot
|Duck breast||1 (Fresh)|
|Oak chips/Earl grey tea leaves||1⁄4 Cup (4 tbs) (For Smoking)|
|Fine sea salt||To Taste|
|Freshly ground black pepper||To Taste|
|Beet root||12 Small|
|Olive oil||2 Tablespoon|
|Garlic||3 Clove (15 gm) (Lightly Crushed With The Side Of A Knife)|
|Red onion||1⁄4 Small, peeled and finely sliced|
|Red wine vinegar||2 Teaspoon|
|Clear honey||1 Tablespoon|
|Ruby port||1 Tablespoon|
|Cold water||1 Tablespoon|
|Green beans||25 Gram (Fine)|
|Red chard/Red sorrel leaves||1⁄4 Cup (4 tbs), washed and drained (Baby Red Chard)|
|Chicory leaves||4 , rimmed, washed and sliced lengthways (Red Variety)|
|Vinaigrette||2 Teaspoon (Ready Made)|
|Walnut halves||25 Gram, lightly toasted and broken in half|
|Parmesan cheese||1⁄4 Cup (4 tbs), made into thin shavings using a potato peeler (Small Block)|
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.