Smoked duck breast and mushroom salad Recipe

For the dressing, a dash of olive oil into a small pan and place on a medium heat. Add the shallots with the salt, pepper, garlic, thyme and bay and cook until the shallots are translucent

• 1 pinch of fresh thyme
• 1 garlic clove
• 1 bay leaf
• 1 pinch of sea salt
• 1 pinch of black pepper
• 1 banana shallot, brunoised

Add the Madeira and balsamic vinegar and reduce to 100ml. Add the remaining olive oil then leave to cool and place in the fridge - the longer you leave it the richer the flavour will be 

• 100ml of dry Madeira
• 100ml of balsamic vinegar
• 25ml of olive oil

To pickle the mushrooms, combine all the ingredients, except the mushrooms, in a pan and bring to a simmer for 10 minutes. Add the prepared mushrooms and cook for 90 seconds, remove with a slotted spoon and drain on absorbent towel

• 3 black peppercorns
• 125g of portobello mushroom, sliced
• 85ml of water
• 35ml of sweet wine
• 35ml of white wine vinegar
• 4g of salt
• 12g of caster sugar
• 1 sprig of fresh thyme
• 1 bay leaf
• 35ml of olive oil

For the baked mushrooms, mix the portobello mushrooms with the olive oil, balsamic vinegar, thyme, rosemary, salt and pepper. Place on a tray and roast in the oven set to 180°C/gas mark 4 for 12-14 minutes. Set aside to cool to room temperature and cut in half

• 2 portobello mushrooms
• 12ml of balsamic vinegar
• 1 pinch of rosemary, picked
• 1 pinch of fresh thyme, picked
• 35ml of olive oil
• 1 pinch of salt

Divide the mushrooms between plates and add the spinach and smoked duck. Drizzle with more of the dressing and serve with some croutons

• 100g of baby spinach leaves
• 1 smoked duck breast, thinly sliced
• croutons

(Recipe 

by

 

Tom Aikens on Great British Chefs)

from simple food, looking good
Smoked duck breast and mushroom salad Recipe

from Sweet Cake

Smoked duck breast and mushroom salad Recipe https://sweetteabiscuits.blogspot.com/2020/02/smoked-duck-breast-and-mushroom-salad.html