Summer Isles Foods Recipes
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Recipes
Smoked Summer Isle duck salad with fresh garden
Ingredients:
Ingredients serve 6
Relish
4 punets fresh brambles
2 large onions
200 g caster sugar
1 clove of garlic
1/2 jar red currant jelly
1 tsp Cajun seasoning
1 oz cumin
1 oz ginger (freshly grated)
2 tbsp fresh chopped herbs.
2 Summer Isle smoked duck breasts
1 bunch of mixed garden leaves (enough for 6 people).
Small bunch of sakura mix (very young leaves a bit like cress).
Extra virgin olive oil
Balsamic reduction
Method:
The Relish
1) Cut the onions in half then into thin slices, place in sauce pan along with all other
ingredients, bring to the boil and simmer for approximately 1 hr.
2) Remove from heat and put in a seal tight container, then seal the container when cool.
Assembly
1) Slice each duck up into 15 slices, that’s five slices per plate.
2) Dress the lettuce in the olive oil and garnish each plate.
3) Give each plate a tbsp of bramble relish, either on the plate or in a little dish.
4) Finish with some balsamic reduction.
Chef’s tips
You can make the relish 4-5 days beforehand. Like all relishes it gets better the longer you keep
it.
The sakura mix you can grow yourself on the window sill, in some cotton wool and a little
water. You can buy the seeds at your garden centre, it’s really easy.
The mix can be used for lots of dishes as a garnish.
Recipe by Chef Walker at Bunchrew House Hotel