Poached Salted Duck Breast with Horseradish Cream
Poached salted duck breast with horseradish cream © kvalifood.com
Salted duck breast is poached until tender and sliced thin. Horseradish cream with whipping cream and lemon juice provides a sharp, fresh counterpoint to the rich meat. Cranberries and cress finish the piece.
Ingredients
Yields 4 servings
Rye bread
- 4 slices rye bread
- soft butter, for spreading
Poached salted duck breast
- 2 duck breast fillets, brined (see method)
- water, for poaching
- 1 bay leaf
- 5 peppercorns
Brine
- 1 l water
- 50 g salt
- 1 tbsp sugar
Horseradish cream
- 1 dl whipping cream
- 2 tbsp freshly grated horseradish
- 1 tsp lemon juice
- salt
Assembly
- 2 tbsp cranberries (from a jar)
- ½ punnet cress
- flaky salt
Directions
Brine and duck breasts
Dissolve the salt and sugar in the water. Submerge the duck breasts in the brine and leave in the fridge for 12–24 hours. Rinse them and poach in fresh water with bay leaf and peppercorns over gentle heat for about 45 minutes until cooked through. Leave to cool in the poaching liquid.
Horseradish cream
Whip the cream until it is light and thick but not stiff. Stir in the grated horseradish and lemon juice. Season with salt.
Assembly
Spread the rye bread with soft butter. Lay thin slices of poached duck breast on the bread. Spoon horseradish cream alongside. Top with cranberries and cress. Sprinkle with flaky salt.