Smoked duck breast

[Catalpa]

We have a producer locally who does all sorts of things with poultry and the smoked duck breasts are perfect - really ducky and moist but nicely smoky. When we eat it, we tend to cut chunks and eat it just with bread and a good red. I want to serve it as a starter at the weekend and I need inspiration as to what to do with it. In the past I've sliced it onto a mixed leaf salad with an orange-y vinaigrette dressing... but that doesn't really complement the duck... the orange seems to get in the way of the smoked flavour. Served with a caramelised onion chutney is only okay-ish too- I've done that previously as a winter starter. Has anyone got any ideas for a nice starter using this duck which looks and tastes really special?

[Beryl]

You could make a rillettes type dish with the duck but it sounds far to good for that.

Cherries always go well with Duck,

What about a cherry chutney?     I just found this one on the web.

 

1 llb cherries

1 cup brown sugar

1 Granny Smith apple, peeled and finely chopped

1/2 cup finely chopped onion

1/3 cup apple cider vinegar

1/4 tsp. allspice

1/4 tsp. cinnamon

Combine all ingredients  in heavy saucepan and stir to mix. Bring to a boil over medium high heat. Reduce heat to medium low and cook gently for 45-50 minutes until thickened, stirring occasionally.

1/2 tsp. salt

 

[Christine Animal]

Here are a couple before I go out Catalpa, there are several if you do a search for magret de canard fumé :

Croustillants de canard fumé, pruneaux et roquette

Salade pomme raisins et magret fumé

 

 

[Catalpa]

I've never tried a cherry chutney - that sounds rather interesting. I will make it. I also like the pomme raisins recipe. I will probably do that one. Thanks both. If anyone else has any suggestions... [kiss]

[Beryl]

http://www.bbc.co.uk/food/recipes/database/smokedduckwithwarmco_82122.shtml

Smoked duck with warm courgette salad.