Smoke and salt-roasted duck with confit leeks and broad beans, and white onion purée

Name: Smoke and salt-roasted duck with confit leeks and broad beans, and white onion purée
Yield: Serves 4
Ingredients: 50 g (1¾ oz/3½ tbsp) unsalted butter; 12 baby leeks; 300 g (11 oz) broad (fava) beans, podded weight; 2-3 bay leaves; 2 tbsp olive oil; Sprig of thyme; 2 large onions, chopped; 100 ml (3½ fl oz/scant ½ cup) water; 200 ml (7 fl oz/scant 1 cup) double (heavy) cream; 3 tbsp full-fat (whole) milk; 75 ml (2½ fl oz/⅔ cup) water; 1 garlic clove, crushed; 1 tbsp thyme leaves; 1 egg white; 1 tbsp Maldon smoked sea salt; 175 g (6 oz/½ cup) sea salt; 4 x 180 g (scant 6½ oz) duck breasts, skin on, excess fat removed; 4 x 180 g (scant 6½ oz) duck breasts, skin on, excess fat removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

I really love the different varieties of sea salts that are available nowadays. Smoked sea salt is one of my favourites; here I use it combined with regular sea salt to create lightly salted duck breasts that end up having just a hint of smokiness.

Ingredients

4 x 180 g (scant 6½ oz) duck breasts, skin on, excess fat removed

Main course
Gluten-free

Method

The day before, salt the duck breasts. Put both types of salt in a bowl and add the egg white, thyme, garlic and bay leaves. Use this marinade liberally, sprinkling it all over the breasts. Place the breasts in a large dish and sprinkle over any remaining salt mix. Cover with clingfilm (plastic wrap) and refrigerate overnight.

The next day, remove the breasts from the fridge and wipe of