Mushroom And Sorrel Salad

About 12oz (340g) sorrel leaves and/or baby spinach

About lib (450g) button mushrooms (70g) good blue cheese

2oz (55g) prosciutto (Parma ham), serrano ham or other dry-cured ham


3 magrets (large, boned duck breasts), each about 12oz (340g), or 4 smaller ones

2 tablespoons Dijon mustard

2 tablespoons clear honey

A piece root ginger, peeled 6 tablespoons orange juice

2 tablespoons dry sherry 1 tablespoon soy sauce Sea salt and ground black pepper

Chilled butter

TO DECORATE: a few chives or 2 thin spring onions (optional)

Rinse the duck breasts and pat them dry with absorbent paper or a clean tea towel. Score a criss-cross pattern on the skin side of each one with the tip of a sharp knife, then season both sides of each magret with salt and pepper. In a cup, mix the honey and mustard. Grate in the ginger. Paint or spread the mixture over the magrets and place them skin side up on a rack to fit over a roasting-pan.

About 35 minutes before sitting down to eat, preheat the oven to 425 ° F (220 ° C, gas mark 7). Roast the duck for about 30 minutes (a few minutes less if you like it very pink, a little longer if you prefer it well done). Drain off the fat. Pour over the orange juice and sherry and return the duck to the turned-off oven while you eat the first course.

Cut the duck into thin slices and place on a warmed serving-dish. Remove the rack. Place the roasting-pan over a high heat, add a few tablespoons of water and a tablespoon of soy sauce to the juices and bring to the boil. Whiskin the chilled butter, then strain over the duck and serve immediately. If you like, decorate with a few snipped chives or spring onions.

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