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

by Cristina Bowerman
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Ingredients

Fresh Meat

  • 1 smoked duck breast
  • 2 slices of prosciutto, preferably Culatello

Store Cupboard

  • Panko breadcrumbs (1), toasted
  • 1 handful of hazelnuts
  • salt
  • 25g of 00 flour
  • honey

Speciality Ingredients

  • 1 handful of bonito flakes

Salad & Fresh Herbs

  • mixed baby cress

Oils & Vinegars

  • extra virgin olive oil
  • 100g of olive oil

Dairy

  • 25g of butter
  • 300g of milk

Cheese

  • 180g of Grana Padano, grated

Fruit & Vegetables

  • 3 figs

Alcohol

  • 30g of Peychaud's bitters