Smoked duck breast with celeriac remoulade
- November 2018
- Serves 8
- Hands-on time 25 minutes, plus 4 hours marinating time
Chef Henry Harris’ simple smoked duck starter is a great make-ahead recipe for Christmas Day. All you need to do is make the remoulade beforehand then, on the day, it’s a case of arranging everything on a plate.
Henry says: ”A cold-smoked duck breast is akin to a parma ham, salt-cured and hung to dry, then smoked. A platter of sliced smoked duck with hot waxy potatoes delivers an intense hit of smokiness, but I also love it with this punchy remoulade.”
- 70.9g (5.7g saturated)
- 3g (2.3g sugars)
The anchovy fillets/capers can make this salty, so adjust the quantities to taste and don’t add much (if any) extra salt.
Adding a splash of water to the mayo (step 1) stops it getting too greasy.
Parsley is a herb that brings great benefit to dishes when used in abundance. Here a bunch refers to the big bunches found in greengrocers and Turkish or Middle Eastern grocers – not the weedy little packets in supermarkets.
A sharp carving knife is needed to slice the duck well.
Tarter notes point to a lighter red – try a pinot noir from the Pays d’Oc or Burgundy.
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