This week’s recipe from the Constance kitchens is a light, refreshing smoked duck and leek salad with vanilla citrus dressing. Perfect for warm summer days and al fresco dining.
Salad of smoked duck and leeks with vanilla citrus dressing
Let us know how you get on and send us your comments and pictures of your own smoked duck salad. You can get in contact with us via Twitter, Facebook or the comments section below.
Preparation time: 25 minutes
Cooking time: 45 minutes
Marinating time: 5 minutes
- 2 leeks
- 1 smoked duck breast
- 1/2 vanilla pod
- 2 oranges
- 1 grapefruit
- 2 tbsp honey
- 3 tbsp olive oil
- 1 small bunch of chives
- salt and pepper to taste
- curly endive and lettuce to serve
1. Clean the leeks, cut them into strips (like tagliatelle) and wash them well. Blanch them for 3-4 minutes in boiling salted water, then drain and refrigerate.
2. Finely slice the smoked duck breast.
3. Cut the vanilla pod in two, lengthwise, and scrape out the seeds with the tip of a knife. Set aside.
4. Peel the oranges and grapefruit, cutting into the flesh, then cut off the segments while keeping any juice that drops. You will need about 4 tbsps of juice for the dressing.
5. Mix honey, vanilla seeds, orange and grapefruit juice, and 3 tbsps olive oil. Add salt and pepper.
6. Cut chives into 2 cm lengths.
7. Put the leeks in a large dish, add dressing, chives, orange and grapefruit segments, salt and pepper. Let this salad marinate for 5 minutes.
8. Just before serving, wash and drain the curly endive and lettuce. Line each plate with a few salad leaves, top with some leek salad and a few slices of smoked duck breast. Pour a thin streak of olive oil over this and sprinkle with a pinch of salt.
You can also purchase the Prince Maurice recipe book that contains this recipe and fifty more from our online store.
There’s a special cookery class taking place at Constance Belle Mare Plage in Mauritius on Thursday 30 September.
Colourful spices of Mauritius
Seasoned and novice cooks alike can enjoy a day learning about Mauritian cuisine.
The event will be hosted by two of our chefs, Rajesh and Frederic Goisset, and wine tasting is led by our head sommelier at Belle Mare Plage.
Against the backdrop of the Deer Hunter restaurant, situated at the Legend golf clubhouse, our chefs will reveal some of our island secrets for creating subtle and lingering flavours.
Deer Hunter restaurant at Constance Belle Mare Plage
Guests will learn about roasting spices using traditional local Mauritian methods, and how to prepare them. One such method involves a rock, known as the roche carrie, which is used to crush and mix the spices.
This relaxed and informative day includes:
- 2 hour cookery lesson, where guests will make chicken with garam masala
- Presentation by the Z’épices Experience shop
- Recipe sharing including traditional methods
- Wine tasting with our head sommelier
- Three course lunch dining with the chefs (includes wine, drinks and coffee)
- Gifts to take home including an apron, recipe CD and diploma for the course
As this special day will be popular, you can avoid disappointment by booking your place in advance. Email us at: firstname.lastname@example.org or visit the Constance Belle Mare Plage website to find out more about our luxury hotel.