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Smoked duck breast and Camembert salad Serves 6

Chilli and coriander dressing

3 duck breasts, skin on 100 g caster sugar 100 g salt 2 fresh thyme sprigs 1 orange, zested 1 Camembert, cut into wedges ½ cucumber, seeded and sliced 30 g fresh mint, washed and picked 30 g fresh coriander, washed and picked 1 green chilli, deseeded and julienned smoke chips

50 g brown sugar 50 ml water 15 ml rice wine vinegar 25 ml fish sauce 10 ml lime juice 1 garlic clove, finely chopped 1 red chilli, deseeded and finely chopped 15 ml fresh coriander, finely chopped

Combine the caster sugar, salt, thyme and orange zest. Cover the duck breast with salt and sugar cure and refrigerate for 2 hours. Rinse duck breast and pat dry. Place on a cooling rack in fridge for 1 hour to dry. Place duck breast in a smoker and lighty smoke for 12 minutes; the duck breast should still be raw. Score the skin of the duck breast. Place skin-side-down in a cold pan over low heat and slowly render out the fat until crispy. Place in freezer for 1 to 2 hours. This will help when slicing the duck.

For the dressing, combine brown sugar and water in saucepan and gently heat until sugar dissolves. Bring to the boil and reduce to a light syrup, then cool. Add vinegar, fish sauce, lime juice, garlic, chilli and coriander, and stir thoroughly.


Remove duck breast from the freezer and slice thinly with a very sharp knife. Toss the Camembert, cucumber, mint, coriander and chilli together and lightly drizzle with the dressing. Arrange the sliced duck on plates, top with salad and drizzle with more dressing.

Cape made booklet - 2017  
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