RECIPE OF THE WEEK: Smoked Duck Salad

RECIPE OF THE WEEK: Smoked Duck Salad

RECIPE OF THE WEEK: Smoked Duck Salad

A flavoursome salad taken from Essential Cuisine’s new wellbeing recipe guide, entitled ‘Summer Superfoods’

Serves: 10


  • 10 Gressingham duck breasts, trimmed and washed
  • 25g Essential Cuisine Duck Glacé
  • Rapeseed oil
  • 1.25kg Heritage carrot selection, trimmed and washed
  • 3-4 large oranges, peeled and segmented (squeeze the juice from the remaining flesh and reduce in a pan for the dressing)
  • 750g wild rice, cooked in Essential Cuisine Light Vegetable Stock
  • 150g crushed hazelnuts, toasted lightly
  • 2tbsp chopped flat leaf parsley


  • 25050g Essential Cuisine Duck Glacé (depending on taste)
  • 10g clear honey
  • 10g Dijon mustard
  • Reduced orange juice from the remaining orange flesh
  • 100ml red wine vinegar
  • 150ml extra virgin rapeseed oil
  • 150ml hazelnut oil
  • 150g pomegranate seeds
  • Freshly ground pepper
  • Sea salt


1. Lay the duck breasts in a tray and brush on all sides with the Duck Glacé mixed with a little oil to loosen, marinade for a few hours or overnight if possible
2. Hot smoke the duck over wood chippings of your choice until pink, allow to cool
3. Using a peeler, peel the carrots the full length to create long strips, place into a large bowl
4. Add the orange segments and cooked rice
5. For the dressing, in a separate bowl whisk together the Duck Glacé, honey, mustard and orange juice
6. Gradually whisk in the vinegar and the oils until emulsified
7. Stir in the pomegranate seeds
8. Season to taste with freshly ground black pepper and sea salt
9. Slice the duck breasts thinly lengthways and add to the salad
10. Stir in the dressing and gently mix the ingredients until all are coated. Reserve any leftover dressing for extras!
11. Adjust the seasoning if required
12. Place into a large serving dish, sprinkle the hazelnuts and parsley over the top

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