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, 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