Smoked Duck Breast Salad with Peppery Baby Greens

Ingredients

  • 2 large handfuls baby arugala or watercress, rinsed and well dried, roughly chopped or torn
  • 2 tbsp hazelnut oil or walnut oil as a substitute
  • 2 tbsp champagne vinegar
  • 1 tsp Grain Dijon mustard
  • 1/4 cup dried cherries
  • 1 tsp sugar
  • 1 smoked duck breast, cold, thinly sliced
  • 1/4 cup hazelnuts, Toasted and roughly chopped
  • 1 small wedge very good parmesan reggiano
  • sea salt
  • fresh ground pepper

How to make it

  • Rinse the baby arugula or watercress and dry well, roughly chop or tear. Place the greens in a bowl and set aside.
  • Place the vinegar, grain mustard and sugar, in a small deep bowl and whisk breifly. Gradually drizzle in the hazelnut or walnut oil until a nice emulsion forms. Season with salt, pepper and additional sugar if preffered. Pour over the baby greens, and gently toss to coat.
  • Place the dressed greens on a plate and top with the duck slices (you can remove the duck fat beforehand and save for another purpose, but I love it, It melts in your mouth). With a vegetable peeler, shave thin slices of the parmesan reggiano over the salad. Top with the chopped toasted hazelnuts, a little extra leftover dressing, and the dried cherries.
  • Enjoy!

For further information please contact Chef Keith Little:

Phone: 519.716.2433

Email: keith@personalchefontario.com

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