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Fish and seafood
Vegetables
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Cakes and baking
Knife skills
Pickling
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Smoked duck breast salad with Grana Padano sauce, hazelnuts and bonito

by Cristina Bowerman
  1. Smoked duck breast salad with Grana Padano sauce, hazelnuts and bonito
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Cristina Bowerman's stunning smoked duck breast salad is a riot of unusual flavours. The smoked duck is drizzled with a rich Grana Padano sauce, with plenty of contrasting textures on offer from soft, sweet figs, crunchy hazelnuts and toasted breadcrumbs. Bonito flakes add an extra umami element to the dish.

First published in 2017
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Ingredients

Metric

Imperial

Smoked duck breast salad

  • 1 smoked duck breast
  • 2 slices of prosciutto, preferably Culatello
  • Panko breadcrumbs (1), toasted
  • 1 handful of hazelnuts
  • 1 handful of bonito flakes
  • mixed baby cress
  • extra virgin olive oil
  • salt

Grana Padano sauce

  • 25g of butter
  • 25g of 00 flour
  • 300g of milk
  • 180g of Grana Padano, grated

Caramelised figs

  • 3 figs
  • honey

Bitter oil

  • 100g of olive oil
  • 30g of Peychaud's bitters
SAVE RECIPE

Equipment

  • Squeezy bottle

Method

1
To make the sauce, melt the butter in a pan and add the flour. Cook out for a minute or so, then whisk in the milk and bring to the boil, whisking constantly until smooth. Add the Grana Padano and cook over a medium heat, stirring until smooth
  • 25g of butter
  • 25g of 00 flour
  • 300g of milk
  • 180g of Grana Padano, grated
2
Allow to cool slightly then transfer the sauce to a squeezy bottle or piping bag. Set aside
3
Cut the figs into quarters and drizzle lightly with honey. Caramelise the figs on the cut sides in a hot pan until golden, or under a hot grill. Set aside
  • honey
  • 3 figs
4
To assemble the salad, cut the duck breast into 2mm slices and the prosciutto into 5mm slices. Whisk together the oil and bitters to make the dressing
  • 1 smoked duck breast
  • 2 slices of prosciutto, preferably Culatello
  • 30g of Peychaud's bitters
  • 100g of olive oil
5
Lay the sliced of duck breasts on each plate and add strips of the prosciutto. Sprinkle over some breadcrumbs and hazelnuts, add the figs and drizzle over the Grana Padano sauce. Season the salad leaves with a little oil and salt and place carefully on top. Sprinkle over some bonito flakes and serve
  • 1 handful of hazelnuts
  • Panko breadcrumbs (1), toasted
  • salt
  • 1 handful of bonito flakes
  • mixed baby cress
  • extra virgin olive oil
First published in 2017
Cristina Bowerman

Cristina Bowerman is a multi-talented chef with a passion for travel and innovative cooking. Her creative plates are rooted in Italian tradition with international flair.

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