Cold Smoked Duck Salad

Updated at: Thu, 17 Aug 2023 03:01:05 GMT

Step 1

Combine all of the ingredients and whisk together. Transfer to a jar and cover with a lid. Shake vigorously before serving to incorporate all of the ingredients together.

Step 2

Combine the minced garlic, shallot duck fat, truffle oil, truffle salt, cumin, and truffle salt to a food processor or blender. blitz until combined. Rub mixture on to duck breast making sure to get some under the skin. Place in an airtight container 6-24 hours. When ready fire up the smoker using fruit woods. Add a pan of ice in-between the coals and the top rack keep the temperature to 155 to 165 degrees for 30-45 minutes. Remover from grill and remove ice. get the heat up to 325-350 degrees and return duck to the grill skin side down until golden and crispy. 10-15 minutes. You'll have to watch these closely as smokers differ in the way they disperse heat. Take the breast off the grill and allow to cool. Refrigerate. To serve assemble the salad greens and thinly slice the duck. Place the duck over the greens and top with thinly sliced shallots and drizzle with vinaigrette. Add a tuile or two of you liking to add dimension and crunch to your salad.

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