Cold-smoked duck salad with quail eggs

Cold-smoked duck salad with quail eggs

Ingredients

Dressing

• 3 garlic cloves, sliced
• 150ml olive oil
• 10ml (2 tsp) Dijon mustard
• 30ml (2 tbsp) white wine vinegar
• Salt and pepper, to taste
• 10ml (2 tsp) Worcestershire sauce
• 1 large egg
• Juice of a lemon

Salad

• 1 baguette, sliced
• 1 packet Breyers Deli cold-smoked duck crown
• 250g butter lettuce
• 200g mixed baby green leaves
• 120g shaved parmesan cheese
• 12 fresh quail eggs
• Salt and pepper, to taste

Method

Place the garlic in a bowl with 60ml ( cup) of the oil, cover and leave overnight to infuse. Next day, remove the garlic pieces. For the dressing, whisk the remaining oil with the mustard, vinegar, salt and pepper until it emulsifies. Add the Worcestershire sauce, egg, lemon juice and half the garlic-infused oil and whisk until slightly thickened. Adjust seasoning to taste and set aside.

Brush the remaining garlic-infused oil on the baguette slices and fry in a hot pan until golden brown and crisp. Set aside. Light a wood braai and burn until coals are white. Debone the 2 breasts from the duck crown and cut a few slits in the skin. Do not cut into the meat.

Braai the breasts skin-side down for about 7 minutes, or until golden brown and crisp. Watch carefully because the fat will get flames going. Turn breasts and cook the meat side for 3-4 minutes. Remove from heat and rest skin-side down, then slice thinly. Toss lettuce and baby greens in a bowl and top with the duck, garlic toast and parmesan shavings. Bring a pot of water to a gentle simmer. Add a pinch of salt and a splash of vinegar. Break each quail egg into the water. After 30 seconds, take a spoon and gently lift it off the bottom if it has not risen by itself.

Cook for another 30 seconds and lift it out - the white should be cooked and the yolk runny. Place on paper towel to drain and cut off any scrappy pieces. Place cooked eggs on salad, pour over the dressing, season and serve immediately.

Serves 4