Warm salad of smoked duck, chicory, honey and hazelnut dressing
- 2 x duck breasts (270 gm each) seared and cooked to pink
- 1 x handful of wood shavings
- Smoked Maldon sea salt
- Ground black pepper
- 2 each red and white chicory leaves
(picked and washed) - 1 x bag mixed salad leaves
- Rapeseed oil/lemon juice/seasoning
- 50 x gm roasted hazelnuts
- Sear the duck breasts in a hot frying pan without oil, skin side down, until golden brown (approx 4 mins) then flip over and continue to sear the breasts for a further 5 minutes
- Remove from the pan and allow to rest through to pink
- Prime the wood shavings by heating them up in a pan. When they start to smoulder place the breasts into the pan suspended on a trivet above the shavings
- Cover with a lid and remove from the heat
- Allow the smoke to permeate into the duck breasts for at least 5 mins. Remove from smoker, wrap in cling film and put to one side
Combine these 5 ingredients in a bowl, mix well
and season to taste
Assembly:
1. Slice duck breasts into thin slithers
2. Dress the salad leaves in a bowl with the rapeseed oil/hazel nuts and herbs/lemon juice
3. Season to taste, then build up the dressed salad on the plates, alternating with slithers of smoked duck and the dressing
4. Sprinkle with some Maldon smoked sea salt and serve
Local breweries:
We are lucky enough in Rutland and Leicestershire to have some really good local breweries and drink makers who supply us at both of our pubs but also offer something really very special in the drinks department and are right on our very doorstep:
All Saints’ Brewery
Award winning fruit beers, using natural wild yeasts and fresh fruits and taking a whole year to mature. Their Strawberry Beer would go very
well with this dish.
22 All Saints’ Street, Stamford, PE9 2PA; 01780 752186;
www.allsaintsbrewery.co.uk
The Grainstore Brewing Company
Father and son team, Tony and Will Davis are the brewers of our own label ‘Olive Ale’ and RLA, Red Lion Ale bitters, amongst many other award
winning ales.
Grainstore Brewery, Station Approach, Oakham; 01572 770065;
www.grainstorebrewery.com
Brewsters Brewery
Sara Barton is one of only a very few female brewers in the country and supplies her beers to the Red Lion Inn
Brewsters Brewery, 5 Burnside, Turnpike Close, Grantham, Lincolnshire
NG31 7XU; 01476 566000; www.brewsters.co.uk
Melton Mowbray Liqueurs
Rachel Birch makes wonderful fruit liqueurs, such as Sloe Gin, Wild Damson & Whisky, Blackberry & Vodka that are excellent with cheese or as a digestif.
Melton Mowbray Sloe Gin
Beech Tree Farm, Sproxton, Leics, LE14 4QS; 01476 861058;
www.meltondrinks.co.uk
Wine Notes from Marcus Welford
A duck dish would usually call for a red wine to match the rich flavours of the bird, but this is quite a light summery dish so I am going to suggest a rosé wine. The ones from the south of France are generally slightly fuller in flavour and should make a good accompaniment. We have a wine from Chateau Fontreche in Corbieres, which is made from the Grenache and Syrah grapes and exhibits wonderful summer fruit flavours. This would be just about perfect with this dish.
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