SMOKED DUCK WITH HORSERADISH POTATO SALAD, SATSUMAS AND HONEY DRESSING

"Smoked duck is my favourite of the smoked and cured meats. Smoking duck gives it a great flavour that really works. There is now top quality smoked duck available from supermarkets and markets. I smoke my own at the restaurant but it is quite hard work and very smoky. Duck and orange is a real 70’s combination, some say not a good one. I think that here it works, as the sweet and sour of the satsuma cuts the smoke of the duck. We will soon find out if you agree. This dish is more about presentation than hard work in the kitchen."

Ingredients:
1 Packet of Smoked Duck
2 Medium White Potatoes
2 Tablespoons of Mayonnaise
1 Teaspoon of Horseradish
1 Tablespoon of Chopped Parsley
1 Satsuma
30g Salad Leaves

Vinaigrette:
3 Tablespoons of Olive Oil
1 Tablespoon of White Wine Vinegar
1 Teaspoon Honey
Thyme
Salt and Pepper

1. Prepare the potatoes
Peel the potatoes and cut them into small cubes. Place them in a saucepan of water with a good pinch of salt. Put the saucepan on the stove and bring the water to the boil. Be careful, once the potatoes are boiling they will not take long to cook, only around 10 minutes. Check them regularly. Take a cube out and try. They must retain cooked but firm texture, don’t let them cook to mush. Once the potatoes are ready, run them under cold water to stop them cooking. Then drain them, shake off the excess water and put them in a bowl.

2. The potato salad
Now add the mayonnaise and horseradish cream and mix well. Season. Chop the parsley as finely as you can and add to the potato salad.

3. Make the vinaigrette
Put salt, pepper, vinegar and thyme leaves in a jar and add a teaspoon of honey. Give it a good shake. Add the oil and repeat. Adjust seasoning to your taste. You might like more honey?

4. And the satsuma
Peel the satsuma and separate the segments.

5. Presenting the dish
Place a plastic ring in the centre of the plate, pack the potato salad into it firmly and remove the ring. Push three segments of satsuma into the salad (see photo). Now open the duck and carefully arrange a few slices on top of the potatoes. Place a few leaves of salad on top of the duck (use salad straight from the packet). Give the vinaigrette a good shake and spoon it around the dish. Serve.