35
Marinated breast of duck with a fig and coriander salad
Serves 4
Ingredients:
For the marinated duck:
4 duck breasts (each 120 g,
boned and skinned)
1 small onion
2 cloves of garlic
1 tsp curing salt (available from a
good butcher)
1 tbsp coriander seed
1 tsp brown sugar
1 tsp mustard seeds
1 bay leaf
3 juniper berries
100 ml maple syrup
1 tbsp olive oil
For the salad:
6 ripe figs
1 bunch coriander
150 g mixed salad leaves
2 tbsp cider vinegar
4 slices of white bread, butter
Method:
1. Wash and pat dry the duck breasts. Peel the
onion and garlic cloves, and process in a
food processor with the salt, coriander,
sugar, mustard seeds, bay leaf, juniper
berries, 80 ml maple syrup and 200 ml water.
Marinate the duck breasts in this mixture for
3 hours.
2. Remove the meat from the marinade and pat
dry. Then wrap it in foil, place in a
perforated container, and steam for
7 minutes at 90°C.
3. To prepare the salad, wash and quarter the
figs. Wash and shake dry the coriander
leaves and salad. Chop the coriander
coarsely. Mix together the rest of the maple
syrup with the cider vinegar, and toss into
the figs and coriander.
4. Lightly toast the bread, and spread with
butter.
5. Arrange the salad on the toast, and top with
the finely sliced duck breasts.
Tip
Curing salt is used in the process of
sausage-making and for preserving
meat.
You could use a coarse grained sea
salt instead.
