Smoked Duck Breast Salad Recipe - Great Italian Chefs

Smoked duck breast salad with Grana Padano sauce, hazelnuts and bonito

Starter
medium
2
30 minutes

PT30M

Cristina Bowerman's stunning smoked duck breast salad is a riot of unusual flavours. The smoked duck is drizzled with a rich Grana Padano sauce, with plenty of contrasting textures on offer from soft, sweet figs, crunchy hazelnuts and toasted breadcrumbs. Bonito flakes add an extra umami element to the dish.

Discover more:

Share recipe

Related recipes

Smoked duck breast and mushroom salad

Tom Aikens

Puy lentil salad with foie gras shavings and smoked duck breast

Xavier Boyer

Duck liver parfait with smoked duck breast

Josh Eggleton

Duck breast with red curry-infused jasmine rice

Food Urchin

Duck with vodka and cherry sauce

Ren Behan

Ingredients

print recipe

shopping List

Metric

Imperial

Smoked duck breast salad

1 smoked duck breast
2 slices of prosciutto, preferably Culatello
Panko breadcrumbs, toasted
1 handful of hazelnuts
1 handful of bonito flakes
mixed baby cress
extra virgin olive oil
salt

Grana Padano sauce

25g of butter
25g of 00 flour
300g of milk
180g of Grana Padano, grated

Caramelised figs

3 figs
honey

Bitter oil

100g of olive oil
30g of Peychaud's bitters

print recipe

shopping List

Squeezy bottle

To make the sauce, melt the butter in a pan and add the flour. Cook out for a minute or so, then whisk in the milk and bring to the boil, whisking constantly until smooth. Add the Grana Padano and cook over a medium heat, stirring until smooth

25g of butter
25g of 00 flour
300g of milk
180g of Grana Padano, grated

Allow to cool slightly then transfer the sauce to a squeezy bottle or piping bag. Set aside

Cut the figs into quarters and drizzle lightly with honey. Caramelise the figs on the cut sides in a hot pan until golden, or under a hot grill. Set aside

honey
3 figs

To assemble the salad, cut the duck breast into 2mm slices and the prosciutto into 5mm slices. Whisk together the oil and bitters to make the dressing

1 smoked duck breast
2 slices of prosciutto, preferably Culatello
30g of Peychaud's bitters
100g of olive oil

Lay the sliced of duck breasts on each plate and add strips of the prosciutto. Sprinkle over some breadcrumbs and hazelnuts, add the figs and drizzle over the Grana Padano sauce. Season the salad leaves with a little oil and salt and place carefully on top. Sprinkle over some bonito flakes and serve

1 handful of hazelnuts
Panko breadcrumbs, toasted
salt
1 handful of bonito flakes
mixed baby cress
extra virgin olive oil

In association with Consorzio Tutela Grana Padano

Brought to you by Consorzio Tutela Grana Padano

Discover more:

Share recipe

In association with Consorzio Tutela Grana Padano

Brought to you by Consorzio Tutela Grana Padano

Cristina Bowerman

Cristina Bowerman is a multi-talented chef with a passion for travel and innovative cooking. Her creative plates are rooted in Italian tradition with international flair.