GOLDEN FORK FROM THE SOUTH WEST AND 3 STARS AT THE GREAT TASTE AWARDS 2020 FOR OUR SMOKED PANCETTA.



Smoked Duck and Orange Salad

Posted by David Richards on

We are delighted to have won a Taste of the West Gold Award 2020 for our Smoked Duck Breast. It's a great accolade to the quality behind our English charcuterie products, not to mention the taste!

Capreolus Taste of the West Gold Award Smoked Duck

Free-range duck breast from our South West suppliers is cured in a brine flavoured with thyme, juniper, black pepper, honey, maple syrup, and port. It is then smoked with beech wood before being gently cooked sous-vide. This makes the meat moist, succulent and ready to eat.

As the Smoked Duck Breast is ready to eat, it makes an ideal starter for Christmas as it has the rich flavour of juicy smoked duck and the lightness of a salad before the main event!

This recipe uses orange but duck goes well with many fruits so you could substitute the orange with mango, papaya or pear if you wish

 (Code GOLD2020 for 20% discount on Smoked Duck Breast).
The code is case sensitive and will be valid until October 31st 2020 only.

Smoked Duck and Orange salad

Serves 4 as a starter

Preparation Time: 30 minutes

 Ingredients

  • 2 x 80g packs Capreolus smoked duck breast
  • 2 x oranges
  • Mixed salad leaves
  • Fresh mint leaves finely shredded
  • 1 x tbsp. soy sauce (or tamari for a gluten-free option)
  • 2 x tbsp. apple cider vinegar (the best is the Liberty Apple Balsamic)
  • 3 tbsp. good olive or rapeseed oil
  • Salt and Pepper to taste

Variations: Toast pine nuts, cool then add to salad.  This salad is also lovely with a few chopped sun-dried tomatoes in oil (these are the soft ones).

Method

Carefully remove the skin, pith and any pips from the oranges and cut into segments and add to the mixed leaves.

Make the dressing - Put the shredded mint, chopped chives, soy sauce, apple cider vinegar, oil and seasoning into a clean jam jar with lid and shake until blended.

Share the mixed salad leaves, orange segments and any variations that you want like toasted pine nuts or soft sundried tomatoes between four small plates. 

Lay the sliced Capreolus smoked duck breast on top of the salad.

Shake the dressing and drizzle over the top of each plate.

Visit our shop to buy our award winning Smoked Duck Breast

(Code GOLD2020 for 20% discount on Smoked Duck Breast).
The code is case sensitive and will be valid until October 31st 2020 only.

Read more on our artisan English Charcuterie and smoked foods visit our About Us page.

If you have any recipes you'd like to share that would work well with charcuterie - let us know on our Facebook page.