Shimmy Beach Club’s Executive Chef, Adrian Cook tells us how to prepare the perfect cured duck breast, which is featured on our current #ShimmySummerMenu
CURED DUCK BREAST AIOLI
with peppered balsamic strawberry and basil salad
Cured Duck Breast – Ingredients:
200g Free-range Duck breast
500g Treacle sugar
500g Rock salt
1 heaped table spoon of pink peppercorns
Trim the excess fat off the breast
Remove any sinew
Score the top of the breast, creating diamond shapes in the skin
Render the breast in a pan for a few minutes, until golden brown. You don’t need to add any oil, as the duck will cook in it’s own fats.
Mix the sugar, rock salt and pink peppercorns together to make the curing solution.
Move the seared off duck breast straight into the curing solution, and cover with the mixture completely.
Wrap the breast in cling wrap (adding a few pinches of the curing mixture to the wrapped breast)
Rest for 6 hours.
Unwrap, dust any loose curing solution and refrigerate for at least 2 hours.
Thinly slice the breast, just as you are about to serve.
Balsamic Strawberry and Basil Salad – Ingredients:
Punnet of large, fresh strawberries
75g fresh basil leaves
75g fresh rocket leave
Pour half a cup of balsamic vinegar, with a pinch of sugar, into a sauce pan, and reduce until thick.
Set to the side.
Cut the strawberries in quarters, and marinade in a separate bowl of mixed of balsamic vinegar, ground black pepper and a a pinch of sugar for 35 minutes.
Tear the rocket and basil leaves in half, and toss the marinated strawberries through the leaves.
Aioli – Ingredients:
2 Egg yokes
5ml English mustard
5ml Olive oil
5ml Chopped garlic
Blend the egg yokes. mustard, oil oil and chopped garlic together until smooth
Season for taste
BUILDING YOUR PLATE:
Spoon the ailoi onto the plate.
Dish the leaves and strawberries on top to the aioli, and place the duck breast slices around the plate.
Drizzle the balsamic reduction over the dish.
Add a sprinkle of pomegranate seeds for a added pop of colour.
You can experiment with the plating, and have fun! This meal can be served as a salad, light starter, summer main course or even as canapes.