1 boned duck breast, weighing 300g (11 oz)
1 2/3 cup (200 g) chanterelles (wild mushrooms)
1 pinch black pepper
1/2 tsp dried marjoram
4 tbsp olive oil
30 g (1 oz) streaky bacon
1 small head oak leaf lettuce
2 shallots
4 tbsp white wine vinegar
1/2 tsp salt
1 2/3 cup (200 g) chanterelles (wild mushrooms)
1 pinch black pepper
1/2 tsp dried marjoram
4 tbsp olive oil
30 g (1 oz) streaky bacon
1 small head oak leaf lettuce
2 shallots
4 tbsp white wine vinegar
1/2 tsp salt
method
1. Clean, rinse and drain chanterelles.
2. Wash and dry duck breast, rub well with pepper and marjoram, saute in 1 tablespoon oil for 5 minutes on each side then remove from pan.
3. Finely chop bacon and saute in same pan until evenly brown. Add chanterelles and saute for 2 minutes with bacon.
4. Pick over, wash and drain oak leaf lettuce. Peel shallots, chop finely and combine with vinegar, salt and remaining oil, then toss salad in this dressing.
5. Carve duck in thin slices and arrange with chanterelles on salad to serve.
2. Wash and dry duck breast, rub well with pepper and marjoram, saute in 1 tablespoon oil for 5 minutes on each side then remove from pan.
3. Finely chop bacon and saute in same pan until evenly brown. Add chanterelles and saute for 2 minutes with bacon.
4. Pick over, wash and drain oak leaf lettuce. Peel shallots, chop finely and combine with vinegar, salt and remaining oil, then toss salad in this dressing.
5. Carve duck in thin slices and arrange with chanterelles on salad to serve.
serving amount
serves 4
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