I had smoked duck for the first time this weekend at a pizza restaurant of all places! I ordered a wild mushroom pizza with thin slices of smoked duck and it was delicious. I was so impressed with its flavor that I had to do some experimenting…
Smoked duck is a good substitute for bacon. It’s salty and smokey in the same way with an added meaty-woodsy flavor and it’s leaner. The baby radicchio is a terrific match for smoked duck and they both pair nicely with the sweetness of orange. I also tried a variation on Eggs Benedict substituting smoked duck for Canadian Bacon (I’ll print that recipe next).
Inspired by the old French recipe Duck a l’Orange, I came up with a lighter variation. The smoked duck is quickly pan fried to render the little bit of duck fat on the slices. Then orange juice is added to the pan and reduced. Whole raddiccio is braised lightly in the duck-orange sauce and served alongside the duck slices with some fresh orange segments. Any remaining warm duck-orange sauce is mixed with a little tarragon vinegar and olive oil to create a tangy warm vinaigrette. Add a few herbs et Voilà!
Smoked duck can be served raw too (like smoked salmon or trout) but I like it warm with the fat crisped up. If it’s overcooked it will loose it’s beautiful red color and some of it’s flavor. Duck does not taste good over cooked. Most wild fowl doesnt, for that matter, it turns livery and leathery.
Hope you enjoy this recipe and can find smoked duck slices in the super market!?!? For the recipe click on “Continue Reading Salade de Carmine….”
Salade de Carmine Braisée à l’Orange et Canard Fumé
2 baby raddicchio or carmine
1 package smoked duck slices
2 tablespoons tarragon or red wine vinegar
3 tablespoons extra virgin olive oil
Herbs to garnish
Fleur de sel
Fresh ground pepper
1. With one orange create segments. Take the peel off carefully with a pairing knife by cutting around the orange like a corckscrew, starting at the top and working down to the bottom. Make sure all the skin is removed without any white skin remaining. With the same knife cut the segments out of the whole orange inbetween the pith.
2. Juice the second orange and reserve.
3. Heat a small nonstick skillet on high and quickly pan fry the duck slices. Remove slices and reserve in a warm place until ready to serve. If a lot of duck fat remains in the skillet keep two teaspoons and throw away the rest. Add the orange juice and reduce by one third.
4. Slice the baby radicchio in half vertically. do not cut the stem out until after or the leaves will fall apart in the pan. Braise for one minute each side in the duck-orange sauce. Radicchio should be warm and al dente. If it is braised too long it will loose it’s color.
5. Plate the radicchio, duck, and orange segments. Mix the vinegar and olive oil into the remaining duck-orange sauce and drizzle over the salad.
6. Sprinkle a tiny bit of fleur de sel over the radicchio and freshly ground pepper.