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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

Method:

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

Balsamic Vinegar

75g fresh basil leaves

75g fresh rocket leave

Method:

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

Method:

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. 

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