John Myers
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Cold Smoked Duck Breast with Blueberry Jus and Wild Flower Salad
The perfect cold smoked duck breast with blueberry jus and wild flower salad recipe with a picture and simple step-by-step instructions.
Cold smoked duck breast
- 1 Pc. Duck breast
- 1 tsp Salt
- 1 pinch Rosemary powder
- 200 g Incense flour
Blueberry jus
- 200 g Blueberries fresh
- 20 ml Blueberry syrup
- 1 tbsp Preserving sugar 2: 1
Wild flower salad
- 200 g Pick salad
- 2 tbsp Wild flowers
- 5 Pc. Orange fillets
salad dressing
- 10 ml Cranberry syrup
- 40 ml Whipped cream
- 30 ml Herb vinegar
- 10 ml Germ oil
- 1 Teaspoon (level) Salt
- 1 Msp Pepper
- Season the duck breast with salt and rosemary powder and let it steep overnight. Remove the side fat from the duck breast, cut into the skin with fine incisions. Sear on the skin side without adding fat for about 5 minutes. Sear the other side over medium heat for about 4 minutes, then remove from the pan and place on the wire shelf in a suitable smoker. Light the incense flour on the edge. This should smoke lightly for the next 5-6 hours. Then remove the duck breast, cut it into fine slices and arrange on the plate.
- Wash the blueberries, cut in half in a small saucepan, mix with the blueberry syrup and simmer gently for about 5 minutes, then bring to the boil with the preserving sugar for another 3 minutes. Fill into small bowls and let them cool, then serve on the plate.
- Wash and drain the lettuce. Meanwhile, mix all the ingredients for the dressing. Finally arrange on the plate, drizzle the salad with the dressing, decorate the wild flowers and place the orange fillets on the side.
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