Smoking Hot Duck

Let the name say it all – SMOKING HOT DUCK!

Here is a little sneak peak at what I made for myself for dinner last night – one of the best things I have ever eaten and I made it in a tiny terrifying excuse for a kitchen!! (No offense intended to the feelings of my eighty centimetre wide kitchen nook slash cupboard slash sink slash no oven slash old electric hotplate)

Smoked Duck Breast Salad served on Crisp Breads

(Mesculun and Rocket salad with golden shallots, granny smith apple, sour cherries, and roasted hazelnuts served with a luscious sour cherry vinaigrette)

There is no doubt that I have a deep seated weakness for duck, I too often order it if it is on a restaurant’s menu, and when I think of my favourite meals it is often involving the juicy flavourful duck meat and crisp skin.

Whether it be Chinese style Peking Duck, or a Whole Roast Duck, or French Duck á L’Orange or modern interpretations there can be nothing better – well since my experience at Laduree I have a new style to add to my insatiable appetite for duck – thinly sliced Smoked Duck Breast.

I have since had grand plans of buying the equipment required to properly smoke your own meats and fishes at home, but this will have to wait for now, and so I went to my local distributor of duck products – yes in Paris there are shops entirely devoted to the glory of duck related gourmet food products – only in France!

I walked past the rows of every type of foie gras imaginable, and headed straight for the fridge where I was faced by not one but three different types of sliced duck breast and found my holy grail of a sealed packet of artisanal smoked duck breast and so the beginning of a long night of cooking and taste testing began.

I didn’t stop at one dish, no, how could I, I thought of how it could be presented at a more casual gastro pub or café, and also came up with ways to make it into cool canapés.

The funniest thing was that I recorded my findings as if it was a scientific experiment – jotting down notes of each preparation and step. (these are unadulterated except the last comment)

Fine brunoise two shallots, and one large granny smith tart crunchy apple, fine dice of cerise griotte (morello cherries).

EVOO, syrup de griotte, butter, reduce. Add vinegar and lemon juice.

Use dirty pan to warm thru some cherries.

Use dirty pan plus extra oil and butter to cook mix then add a further half apple of brunoise granny smith, use other half for julienned skin on match sticks.

Roasted hazelnuts, halved, some crushed others whole for garnish, mix.

Mixed mesculun lettuce and rocket plus chervil

Mix cooled cherry, apple, shallot mix with salad leaves and the hazelnuts then add extra vinaigrette

Crisp breads made from great bread dried out then fried in olive oil and butter.


I don’t quite know how to describe the tastes and textures and could never really do it justice, so I will leave it to your imaginations, let us just say that I inadvertently ate everything, yes everything, enough for about 3 people to comfortably share. I also know there is a lot more work that needs to go into this dish if it were to ever make it onto any menu or be served at any dinner party but there is definite potential in this space!


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