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4 October 2011

Smoked Duck Salad

Photo: © childsdesign

With the recent spell of unseasonably hot autumn weather, we have been feeling the need for salad. On our recent visit to the Aldeburgh Food & Drink Festival we picked up some hot smoked duck breast from
The Artisan Smokehouse. It is made from local (Suffolk) free range duck which is then cured in juniper, sugar and salt before being hot smoked over maple wood. The flavour is subtle and the thinly sliced meat is very tender.

Our salad was very simple, just some soft lettuce leaves, watercress, cooked beetroot (don't use the pickled stuff) and rustic croutons. This was all simply dressed with a drizzle of cold pressed rapeseed oil and a liberal dousing of damson vinegar from Agnes Rose. A few snipped chives and a grind of black pepper completed the dish.

To make the rustic croutons, take a French baguette and cut a few thin slices. Brush both sides of the bread with a little cold pressed rapeseed oil, place on a baking sheet and sprinkle lightly with sea salt flakes. Put into a hot oven until they turn crisp. Watch that they do not burn. When ready allow to cool before breaking into rough pieces for your salad.

Autumn was definitely the inspiration for our salad and using the damson vinegar seemed very appropriate and seasonal. It is also the perfect partner to duck.
The beautiful rose-coloured juice is hand made in the Lake District using locally grown fruit which is then steeped in red wine vinegar to give a gorgeous sweet and sour tang with a plummy fragrance.

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