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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.
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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
Allow to cool slightly then transfer the sauce to a squeezy bottle or piping bag. Set aside
3
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
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
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.
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Smoked duck breast salad with Grana Padano sauce, hazelnuts and bonito
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Smoked duck breast salad with Grana Padano sauce, hazelnuts and bonito
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