Recipe
November 8, 2010
Smoked Duck Breast Recipe
Step 1: For the spiced pears, put the pear cider vinegar, ginger, garlic, cumin, bay leaf, star anise, mace, salt and sugar in a saucepan and bring to simmering point. Cook gently until the sugar has dissolved, then increase the heat and boil for 5 minutes to reduce.
Step 2: Peel the pears, cut in half, and poach in the spiced syrup until tender. Reserve two pear halves and slice them for this recipe, and transfer the rest to a sterile jar and seal.
Step 3: Put the thyme leaves, oils, vinegar, honey and salt in a screw-top jar, replace the lid, and shake well. Taste and adjust as necessary.
Step 4: Put the salad leaves, beans, scallions, cucumber and purple radish sprouts in a bowl. Add the dressing and toss lightly.
Step 5: Either divide the salad between four plates and arrange the pears and the duck breast on the side, sprinkled with the walnut pieces, or arrange the duck and pears on top of the salad and serve from the salad bowl.
Reprinted with permission from Lindy Wildsmith’s Cured (2010 Jacqui Small).
Directions
Yield:
Step 1: For the spiced pears, put the pear cider vinegar, ginger, garlic, cumin, bay leaf, star anise, mace, salt and sugar in a saucepan and bring to simmering point. Cook gently until the sugar has dissolved, then increase the heat and boil for 5 minutes to reduce.
Step 2: Peel the pears, cut in half, and poach in the spiced syrup until tender. Reserve two pear halves and slice them for this recipe, and transfer the rest to a sterile jar and seal.
Step 3: Put the thyme leaves, oils, vinegar, honey and salt in a screw-top jar, replace the lid, and shake well. Taste and adjust as necessary.
Step 4: Put the salad leaves, beans, scallions, cucumber and purple radish sprouts in a bowl. Add the dressing and toss lightly.
Step 5: Either divide the salad between four plates and arrange the pears and the duck breast on the side, sprinkled with the walnut pieces, or arrange the duck and pears on top of the salad and serve from the salad bowl.
Reprinted with permission from Lindy Wildsmith’s Cured (2010 Jacqui Small).
