Smoked duck breast with celeriac remoulade

Smoked duck breast with celeriac remoulade
  • Serves icon Serves 8
  • Time icon 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.”

Nutrition: per serving

Calories
693kcals
Fat
70.9g (5.7g saturated)
Protein
8g
Carbohydrates
3g (2.3g sugars)
Fibre
5.3g
Salt
0.8g
Calories
693kcals
Fat
70.9g (5.7g saturated)
Protein
8g
Carbohydrates
3g (2.3g sugars)
Fibre
5.3g
Salt
0.8g

Ingredients

  • 4 medium free-range egg yolks
  • 8-10 anchovy fillets in oil (see tip)
  • 3 tbsp dijon mustard
  • Splash red wine vinegar
  • 350ml vegetable oil
  • 1 large or 2 small celeriac
  • 1 extra large bunch fresh flatleaf parsley (see Henry’s tips below)
  • 320-375g cold-smoked duck breast, whole (from finefood specialist.co.uk) or use packs of ready sliced (we used Rannoch, from Waitrose and Ocado)
  • 2-3 tbsp capers in brine, drained
  • Olive oil for drizzling
  • 2 tbsp freshly chopped chives

Method

  1. Whizz the egg yolks, anchovies (see tips), mustard and vinegar to a smooth paste in a food processor. With the motor running, add the oil, drop by drop, building up to a more confident stream as the mayonnaise forms. When the oil is incorporated, add a tiny splash of water (see Know-how). Check the seasoning – black pepper and perhaps more mustard may be needed (see tip). The remoulade should have a spiky and assertive flavour.
  2. Trim the skin from the celeriac, halve it so you can put it flat-side down on your work surface, then slice finely. Cut these fine slices into spaghetti-like strips. (Alternatively, use a mandoline: cut the celeriac into manageable chunks, attach the medium strip attachment, then shred away using the safety guard.)
  3. Put the celeriac in a bowl and mix with the remoulade sauce (hands work best but use tongs if you prefer). Cover and refrigerate for at least 4 hours to allow the celeriac to soften a little in the remoulade.
  4. Pick the leaves from the parsley, chop finely and mix into the remoulade. Taste and adjust the seasoning if required.
  5. To serve, arrange the remoulade on 8 plates or in a serving bowl. Finely slice the duck breast (if not already sliced) and arrange on or alongside the remoulade. Garnish with a scattering of capers, a drizzle of olive oil, some black pepper and the chopped chives.

delicious. tips

  1. The anchovy fillets/capers can make this salty, so adjust the quantities to taste and don’t add much (if any) extra salt.

  2. 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.

  3. Tarter notes point to a lighter red – try a pinot noir from the Pays d’Oc or Burgundy.

Recipe By

Henry Harris

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