Poached Salted Duck Breast with Horseradish Cream

Name: Poached Salted Duck Breast with Horseradish Cream
Prep time: 55 min
Total time: 25 h 25 min

October 29, 2022

Prep 55 min Total 25 hr 25 min

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.

Poached salted duck breast with horseradish cream assembly © kvalifood.com

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.