smoked duck breast with celeriac remoulade

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Smoked duck breast with celeriac remoulade

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

Chef Henry Harris’ simple smoked duck starter is a great make-ahead recipe for Christmas Day. All you need to do is make the remoulade beforehand then, on the day, it’s a case of arranging everything on a plate.

Ingredients

4 medium free-range egg yolks

8-10 anchovy fillets in oil (see tip)

3 tbsp dijon mustard

Splash red wine vinegar

350ml vegetable oil

1 large or 2 small celeriac

1 extra large bunch fresh flatleaf parsley (see Henry’s tips below)

320-375g cold-smoked duck breast, whole (from finefood specialist.co.uk) or use packs of ready sliced (we used Rannoch, from Waitrose and Ocado)

2-3 tbsp capers in brine, drained

Olive oil for drizzling

2 tbsp freshly chopped chives

Directions

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Smoked duck breast with celeriac remoulade

Ingredients

Directions

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