This is a guest post from the fabulous Hanneke Eerden. She is the brains (and beauty) behind The Dutchess Cooks, a Netherlands based food blog with recipes to make you salivate within seconds. She’s a pretty cool person, super active on social, and lots of fun to know. Without further ado, here’s Hanneke’s Smoked Duck and Mushroom Salad.
**Like her as much as we do? Check out her twitter feed.
How about a salad with smoked duck?? Let me tell you it was soooo delicious! And it looks pretty too, if I may say so myself..
This recipe I made when it was warm weather, “salad-weather”so to say. And would you believe me when I say that we now have a max of 50F today??? It’s true, and it doesn’t me a happy Dutchess!! But, one day it will be warmer again, I have faith!
You can prepare everything in advance, if that’s easier for you. Some points of attention:
– I like the mushrooms a bit warm, but that’s personal
– Instead of bacon (I still had some homemade, the link how-to you can find here), you can also use pancetta, but I prefer my own bacon. Of course.
– The sweetener. You can use honey or any kind you like. I used a sweetener called “Stevia”. The dressing is suppose to be sweet, so don’t hold back. The sweet taste goes perfect with the duck and the mushrooms.
The list with ingredients is quite long but as always I’ll lead you through it, it’s easy!
2 slices of bacon, chopped
½ lb mixed mushrooms
½ cup parsley, chopped
¼ cup sliced almonds
1 smoked duck breast
Mixed green salad
For the dressing:
2 tablespoons mayonnaise
2 tablespoons crÃ¨me fraiche
1 tablespoon mustard powder
1 tablespoon lemon pepper Californian Style
sweetener (I used “stevia”but only 4 drops, it’s very concentrated) of your choice
a few drops Worcestershire sauce
First, cut the bacon into pieces:
Take a large wide pan, and melt some butter:
Add the bacon, and keep the heat low.
The mushrooms…ooooh I love these!
When the bacon pieces are getting crisp, add the mushrooms, and keep the heat medium:
In the meantime roast the almond slivers in a warm dry pan, be careful not to burn them!
After about 10 minutes, the mushrooms are starting to get soft, and that means you can turn off the heat. You don’t want them too soft for this salad. Add some pepper and salt to taste. Add the parsley and give it a good stir.
The it’s time to slice the duck!
Lovely thick slices (of course, if you like it thinner, go ahead! It’s your party!)
On a plate..the salad..
..with the duck..
Mix all the ingredients for the dressing:
Put the mushrooms and almonds on top of the salad:
Drizzle the dressing over it, and here is the result:
This one’s a winner, definitely!
For my Dutch readers:
2 plakken bacon, in stukjes gesneden
Half pond gemengde paddestoelen
Handvol verse (platte) peterselie, fijngehakt
3 eetlepels amandelschaafsel
1 gerookte eendenborst
Zak gemengde sla
Voor de dressing:
2 eetlepels mayonaise
2 eetlepels crÃ¨me fraiche
1 eetlepel mosterdpoeder
1 eetlepel citroen peper (je kunt ook gewoon gemalen peper, citroen zest, knoflookpoeder en uipoeder mengen)
Een paar druppels Stevia
Een paar druppels Worcestershire saus
Bak de bacon in de boter tot ze knapperig is. Voeg de paddestoelen toe. Bak ongeveer 10 minuten op halfhoog vuur, voeg de peterselie, peper en zout toe.
Rooster de amandelen. Snij de eendenborst in plakken. Meng de ingrediÃ«nten voor de dressing.
Maak het bord op (sla, eend, paddestoelen, amandelen, dressing).