Name: Salad of Duck-breast Ham and Fresh Garden Peas
Yield: For two people
Cuisine: French
Ingredients: 3 tablespoons Vinaigrette Gourmande; 100 g (3½ oz) shelled petits pois; 1 litre (1¾ pints) water and 15 g (½ oz) coarse salt for cooking the peas and lettuce; ½ lettuce; 4 peppercorns, crushed; 500 ml (scant pint) of water and 1½ teaspoons salt for cooking the onions; 1 ‘magret’ or raw duck breast weighing 350 g (12½ oz); 4 coriander seeds, crushed; 8 button onions, peeled; 15 g (½ oz) coarse salt; 1 pinch of thyme; A fragment of bayleaf

Preparation info

For
two
people

Difficulty
Easy

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Salade de jambon d’aile de canard aux pois de jardin ‘A delicate, well flavoured and previously undiscovered ham’

Ingredients

Main ingredients

1 ‘magret’ or raw duck breast weighing 350 g (12½ oz)
15

Method

Preparing the duck-breast ham

(The preparation takes about two weeks.)

Put the raw duck breast, skin side down, on a small oval plate. Cover it with the coarse salt, thyme, bayleaf, crushed coriander and coarsely crushed pepper. Put the plate in the refrigerator for 24 hours, during which time the salt will gradually be absorbed