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)
- 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
- 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.
- 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.)
- 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.
- Pick the leaves from the parsley, chop finely and mix into the remoulade. Taste and adjust the seasoning if required.
- 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.
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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