smoked duck – Cook and Drink

Shiitake Salad

8 August 2024

We love mushrooms and are always keen to explore new recipes and ideas. This recipe for a salad is very much about the nutty flavour and the moist texture of the shiitake. An easy to make and delicious, aromatic salad with lots of umami and citrus.
We used Grains of Paradise (also known as Maniguette or Awisa). This West African spice was introduced in Europe in the 14^th or 15^th century as a substitute for black pepper. We like its peppery, citrusy flavour.

Wine Pairing

The fish sauce brings briny, caramel-like flavours with obviously some fishiness. The cilantro is very present with notes of citrus and pepper. The result is an aromatic, umami rich salad, best enjoyed with a glass of Pinot Blanc. We decided to open a bottle produced by Dr. Loosen. The winery was founded over 200 years ago and is well known for its Riesling and other excellent wines from the German Mosel region. In general, you’re looking for a white wine that is fruity and easy to drink, with gently acidity and some minerality.

What You Need

150 grams of Shiitake
2 cloves of Garlic
Olive Oil
Rice Vinegar
Thai Fish Sauce
Grains Of Paradise (Maniguette) or Black Pepper and Lemon Juice
Cilantro (Coriander)
Smoked Breast of Duck

What You Do

Remove the stems of the shiitake (they are chewy and fibrous). If necessary, clean the caps with kitchen paper. Slice. Finely chop the garlic. Warm a heave iron skillet, add olive oil and gently fry the shiitake. After a few minutes add the garlic. Keep on medium/low heat for a few minutes. Combine olive oil, rice vinegar and fish sauce. Ground grains of paradise and add to the dressing. The grains of paradise can be replaced with freshly grounded black pepper and a few drops of lemon juice. Taste the dressing and adjust. Add the shiitake to the dressing and mix. Allow to cool somewhat. Add a generous amount of chopped cilantro. Mix again. Garnish with slices of smoked duck breast.

PS

More mushroom recipes on our mushroom page.

Cèpes, Lentils and Duck

23 November 2023

Let’s celebrate the season by preparing a very simple, tasty starter with cèpes, the all-time favourite mushroom of many people. It is great when fried in olive oil with garlic and parsley, wonderful in a risotto and equally tasty when prepared à la Bordelaise. This starter is a bit more complex. It combines the nutty, rustic flavour of lentils with the fatty richness of foie gras and smokiness. The dish is a true appetizer.

Wine Pairing

We would suggest a white wine with some floral notes and only a touch of sweetness. A pinot gris or perhaps a gewürztraminer? Sweetness will go very well with the foie gras and the smoked duck, but it’s not a great match with the cèpes.

We could also imagine opening a bottle of Arbois Savagnin 2018. This complex, white wine is made from the Savagnin grape and is produced in the far east of France, the Jura. It comes with aromas that will make you think of nuts, curry and even umami. When tasting it, you may think the wine is off, given it is slightly oxidized. In this case it’s a good thing. Enjoy the savoury, nutty taste of the wine in combination with the various flavours in the dish.

What You Need

150 grams of Cèpes
Du Puy Lentils (from Sabarot)
Smoked Breast of Duck
Terrine de Foie Gras de Canard
Neutral Oil (we used Avocado Oil)
Butter
Black Pepper

What You Do

Remove the smoked breast of duck from the refrigerator. Wash the lentils and cook for some 20 minutes. Drain and allow to cool. Add one or two teaspoons of oil, to coat the lentils and enhance their flavour. Add some black pepper. Clean the mushrooms and slice. Not too thin, the idea is to have a moist mushroom with a thin crust. Fry the mushrooms in butter. Plate up by making a circle of lentils and decorate with slices of smoked duck, cèpes and very thin slices of terrine.

PS

Avocado oil seems a bit exotic, but actually it has a very high smoking point so it’s great for frying and baking. When used in a salad, you will notice the oil is light and fresh.

Salad of Cèpes and Smoked Duck

27 October 2021

Both Salade Landaise and Salade Périgourdine combine cold ingredients (salad, tomatoes, green beans) and warm ingredients (lardons, confit of duck gizzards) with a dressing made of oil, mustard and (red wine) vinegar. Serve the salad with excellent bread and a glass of rosé and you will have a perfect lunch.
Our salad is perhaps a bit too subtle for a hearty lunch, but it does work very well as an additional starter.

Wine Pairing

Combining wine and salad is never obvious. In this case we need to consider the raspberry flavour, the umami from the cèpes and the duck plus the acidity of the dressing. We choose Domaine de Rimauresq Côtes de Provence Cru Classé rosé. A classic wine from the French Provence with grapes such as grenache noir, mourvèdre, ugni blanc and rolle. The wine comes with delicate fruity, fresh flavours and aromas. It is very well balanced, dry and mouth filling and it combines beautifully with all aspects of the salad.
In general you’re looking for a rosé that has complexity and length, without being overpowering.

What You Need

Cèpes (Porcini, Penny Bun)
Corn Salad (Lamb Lettuce, Mâche)
Olive Oil
Raspberry Vinegar
White Wine Vinegar
Black Pepper
Smoked Duck Breast

What You Do

An hour before serving, transfer the slices of smoked duck breast from the refrigerator to a plate. The duck must be at room temperature. Clean the mushrooms and slice. Heat a large iron skillet and add olive oil. Fry the mushrooms and when coloured reduce the heat somewhat. In parallel make a dressing by combining excellent olive oil, white wine vinegar and raspberry vinegar. Taste and adjust. Perhaps some black pepper. Add the salad and toss. Add some of the smaller bits of mushroom and toss again. Quickly serve the salad, adding 2 or 3 slices of smoked duck per person plus the fried cèpes.